Saturday, August 13, 2011

Gluten Free Granola

Oh how I love granola.
Perfect breakfast, snack, ingredient, 
and it makes you seem healthy right?
Granola does have a lot of oil in it.  This is to make it crunchy.  So if you want true granola, don't skimp on the oil.
Toast the coconut by spreading it evenly over a 9x13 cookie sheet and bake at 350 stirring about every 5 or so minutes.  You don't want it to burn or get to dark, very unappetizing.
I was given this recipe by some friends I knew in college.  I was an assistant tennis coach for the local high school and I became friends with one of the girls and her mom, who is a phenomenal cook.  They took me under their culinary wing and would make this yummy granola for the tennis road-trip over the state tournament.  This recipe reminds me of melting under the hot sun, stressing about the score of our little team, laughing at high school jokes, and just enjoying the spirit of competition.

Gluten Free Granola
(Feel free to half this recipe, it makes a ton!)

10 cups Gluten Free Oats
3 cups toasted coconut
Mix together in a large bowl and set aside.
2/3 cup honey
1 t. nutmeg
2 t. cinnamon
1 cup brown sugar
2 cubes butter 
 1 cup canola oil
Add together and cook on low until sugar is melted.  Pour over oats, stir to coat well.  Spread on two large cookie sheets.
Bake at 350 for 20 minutes.  Stir every 5 minutes.
When done stir in dried fruit (cranberries, cherries, strawberries, blueberries, chopped apricots, bananas, mangos, whatever and how much you like) and nuts (almonds, pecans, cashews, walnuts, again whatever and how much you like.)

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