Gluten-free Cinnamon Applesauce Granola
I like this granola because it’s not as sweet as most of those you buy in the grocery store, but you can add brown sugar (I would start with ¼ cup) if you prefer a sweeter granola. You can add raisins and nuts to this as well. If you add the raisins before the granola is baked, they will puff up and turn crunchy. If you add raisins or other chopped dried fruit after the granola is baked, it’s probably best to add them just as you eat the granola so the granola stays crunchy. Nuts or seeds can be added either before or after the granola is baked. I also add ingredients such as pumpkin seed protein powder, pumpkin seeds, chia seeds, and sunflower seeds.
When you bake this, keep a close eye on it the last 10 or 15 minutes. It can go from not quite done to overdone very quickly. Because this recipe needs a lot of oven time, I usually make a double batch so I get twice as much granola for the same energy. This granola keeps for several weeks in a closed container.
Mix together:
½ cup cooking oil
1 cup unsweetened applesauce
1 teaspoon salt
2 teaspoon cinnamon
¼ teaspoon allspice
2 teaspoon vanilla extract
⅓ cup maple syrup
2 tablespoons agave nectar
⅓ cup whole grain quinoa flour
½ cup teff flour
3 ½ cups gluten-free old-fashioned rolled oats
¼ cup potato starch
2 teaspoons apple cider vinegar
1 teaspoon baking soda
Spread on a large cookie sheet (preferably with sides) and bake at 300 ˚F. Stir every 10-15 minutes until the granola begins to darken and turn crunchy. It will take 45 minutes or more. If you don’t like the larger lumps, break them up as you stir the granola. Let cool and store in a sealed container.
I like this granola because it’s not as sweet as most of those you buy in the grocery store, but you can add brown sugar (I would start with ¼ cup) if you prefer a sweeter granola. You can add raisins and nuts to this as well. If you add the raisins before the granola is baked, they will puff up and turn crunchy. If you add raisins or other chopped dried fruit after the granola is baked, it’s probably best to add them just as you eat the granola so the granola stays crunchy. Nuts or seeds can be added either before or after the granola is baked. I also add ingredients such as pumpkin seed protein powder, pumpkin seeds, chia seeds, and sunflower seeds.
When you bake this, keep a close eye on it the last 10 or 15 minutes. It can go from not quite done to overdone very quickly. Because this recipe needs a lot of oven time, I usually make a double batch so I get twice as much granola for the same energy. This granola keeps for several weeks in a closed container.
Mix together:
½ cup cooking oil
1 cup unsweetened applesauce
1 teaspoon salt
2 teaspoon cinnamon
¼ teaspoon allspice
2 teaspoon vanilla extract
⅓ cup maple syrup
2 tablespoons agave nectar
⅓ cup whole grain quinoa flour
½ cup teff flour
3 ½ cups gluten-free old-fashioned rolled oats
¼ cup potato starch
2 teaspoons apple cider vinegar
1 teaspoon baking soda
Spread on a large cookie sheet (preferably with sides) and bake at 300 ˚F. Stir every 10-15 minutes until the granola begins to darken and turn crunchy. It will take 45 minutes or more. If you don’t like the larger lumps, break them up as you stir the granola. Let cool and store in a sealed container.