Wheat-Free Granola
Yield: 8 Cups

5 c Rolled oats (not instant) 1 c Rye, barley or soy flakes, -- or a combination 1 c Coarsely chopped almonds -- or use a mixture of -- almonds and peanuts 1/4 c Dried coconut (sweetened or -- unsweetened 1 ts Cinnamon (optional) 1/2 c Smooth all-natural peanut -- butter or sesame butter (tahini) -- or a combination

1/4 c Liquid sweetener (honey -- maple syrup, molasses,or -- a combination 1/4 c Water 1 ts Vanilla 1/4 c Sunflower seeds (optional) 1 1/2 c Dried fruit (such as raisins -- cranberries, cherries, -- blueberries, apricots -- chopped dates, dried apple, -- or a combination

Preheat oven to 275 F. Spray a large roasting pan or baking dish with nonstick coating. In a large bowl, mix together the oats, rye or other flakes, nuts, coconut and cinnamon.

In a smaller bowl, mix together the sesame or peanut butter, water, liquid sweetener and vanilla, blending well. Pour this over the dry ingredients and toss with a fork until well mixed and most of the flakes are coated.

Pour granola into the prepared pan, spread evenly, and roast (covered), for about an hour, stirring every 15 minutes (be sure to move granola that is touching the sides of the pan to the centre to avoid burning). Remove from oven and cool completely; then add the fruits and seeds and mix well. Store in jars or airtight containers.

"Very tasty. With my oven the granola was done after only 45 minutes."

Lynn Russell, Tester

Fall 2000 Wheat-Free Baking
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Last modified: April 09, 2002