Friday, 10 October 2014

Gluten Free Granola GF

Gluten Free Granola

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.

Bowl of Home Made Gluten Free Granola

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!

Gluten Free Granola

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.

Nuts and Seeds


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)


Mix the granola ingredients

  • 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.

Bowl of home made gluten free granola

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10 comments:

  1. That's so interesting to read about the origins of granola. It doesn't surprise me that it started out as a healthful breakfast, but I never knew that they used to press it into sheets then break it up. This is the way I've always made it as Lil' L has never been keen on the 'loose' style granola and much prefers 'clusters'.
    Your granola looks absolutely delicious and I should start branching out and trying new nut & grain combos. I've got a batch of granola baking in the oven at the moment and I can't wait for the oven timer to ring. My tummy's rumbling like crazy!

    Have a great weekend Vicky! xox

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    1. Thank you Sharon! This recipe actually forms into clusters if you don't spread it out too much. Which recipe do you use? I'm always interested in trying new recipes for granola?

      I'm just about to make another batch. When I next place my online order for goodies I may buy some quinoa flakes to add in with the oats!

      I hope your weekend is good too xo

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  2. Yum, I love homemade granola and this looks especially good. I like that you used apple juice in there too. I suppose it adds a little extra sweetness on a more subtle level than pure maple.

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    1. Thank you Emma! The apple juice does add an extra subtle sweetness but surprisingly doesn't make the cereal soggy! I don't like my granola too sweet but it definitely needs the maple syrup as well IMO. I tried to cut it down further but just don't like it without.

      Have a lovely weekend xoxo

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  3. What an interesting fact about granola, I was always curious about the origin of ingredients or products, and they are certainly a healthy breakfast choice! This is a stunning bowl of delicious goodness, I haven’t made granola for awhile, I know I will have to pretty soon after devouring Asian food for weeks! Have a lovely week, Vicky!

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    1. Thank you Rika! Mmmm the Asian food would suit me just fine!

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  4. How very interesting, Vicky! And your granola looks great. One of my very favorite recipes is a recipe that was a mistake. Oatmeal raisin cookies that didn't turn out that I turned into a type of cookie granola. SO good! The apple juice is a surprise like others said. Will have to try that next time I make granola, as well as a version of your recipe, dear. Thanks so much for sharing with us on Gluten-Free Wednesdays this week! :-)

    xo,
    Shirley

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    1. I thought the history was interesting too! I threw the apple juice in to use up a bottle before it's use by date and it worked out surprisingly well. I don't like to waste anything! Thank you for hosting! I just wish I had time to visit every post there!

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  5. I was interested to read the history of granola, Vicky. I had no idea it dated back so far. Your granola looks lovely and sounds delicious. I like how you have used apple juice and the maple syrup option sounds nice too. Thank you for sharing it with us at the Hearth and Soul hop.

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    1. I thought granola was from the 60s lol! Thank you April!

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