Sunday, July 22, 2012

Gluten Free Granola with Almond Pulp

The Bakes breakfast of choice is yogurt and granola topped with fresh berries. Here is his new favorite.
3 cup gluten free oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup almond pulp (leftover from almond milk)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 cup brown sugar
1 cup raisins
1/2 cup orange flavored dried cranberries
1/4 cup dried apricots, chopped
2 1/2 Tablespoons coconut oil
1/4 cup maple syrup

Preheat oven to 300F.
In a bowl combine the first 12 ingredients together. Line a baking sheet with parchment paper. Pour in granola mixture and top with maple syrup. Bake for about 35 minutes, stirring the granola after 10 minutes. Remove when it is golden brown. Store in an airtight container.

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