Gluten Free Granola GF

Did you know that granola was invented in the 19th century? Originally called granula, it was created by Dr James Caleb Jackson, a huge believer in the benefits of water therapy. Dr James Caleb Jackson opened his own spa in Dansville on the site of a mineral water spring and this grew to be one of the largest water therapy centres in the world. A vegetarian, he believed that the key to good health was diet.

Made from graham flour, granula was baked in sheets and broken up into pieces, soaked overnight in milk and served as a nourishing breakfast food to the patients in the spa. It wasn't long before Dr John Harvey Kellogg heard about this popular, "healthy" cereal. A Seventh-Day Adventist, vegetarian and holistic practitioner, John Harvey Kellogg also managed a spa. He created a similar food based on oats but because the name "Granula" was trademarked by Jackson, Kellogg changed the name of his cereal to "Granola" and, as you may already know, John Harvey Kellogg went on to invent Corn Flakes with his brother. It's interesting to discover that the origins of the sugar laden cereals of today can be traced back to the quest for a healthier breakfast!

I devised this recipe with the items I found in my cupboard and because I was short of time it turned out looking quite rustic since I used whole nuts. If you decide to try it, just add in the fruit and nuts which you prefer. That's the beauty of making your own granola, you're totally in control of what goes into it!

Use the nuts and seeds of your choice and chop the nuts if you prefer.  Add in more or less, it's up to you. I've even added small amounts of ground almonds. It's a really useful way of using up any nearly empty packets of nuts and seeds you may have in the fridge. If it's not sweet enough, add in a little more honey or maple syrup.

Gluten Free Granola GF

300 g gluten free oats (3 heaped cups)
50 g unsweetened dessicated coconut (½ cup)
200 - 250 g your choice of nuts ( 1½ - 2 cups)
135 g pumpkin and sunflower seeds (1 cup)
125 ml (½ cup) pressed apple juice
125 ml (½ cup) honey or maple syrup
2 tsps vanilla extract
2 tblsps extra virgin olive oil or melted coconut oil
150 - 225 g your choice of dried fruit (1 - 1½ cups)

• Set the oven to 150° C.
• Tip the oats, seeds, nuts and dessicated coconut into a large bowl
• Mix the apple juice, honey or maple syrup, oil and vanilla extract in a separate bowl.
• Pour the wet ingredients over the dry ingredients and mix well together.
• Tip the mixture on to two large baking trays and spread evenly.
• Bake for 35 to 45 minutes or until golden.
• Cool on the tray.
• Pour into a bowl and add the dried fruit.
• Store in an airtight container.