Gluten Free Pumpkin Spice Granola
Posted March 2014
I prefer my granola to be less sweet than most commercial granolas, so this is not very sweet. You can probably add sugar to this recipe if you like it sweeter. I have other flavors in progress in case you don't like pumpkin spice.
½ cup teff flour
½ cup quinoa flour
¼ cup potato starch
2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 tsp vanilla extract
½ cup agave nectar
2 cups canned pumpkin
2 tsp apple cider vinegar
1 cup coconut oil, melted
7 cups old-fashioned rolled oats
raisins, nuts, seeds as desired
Mix together the first six dry ingredients (teff flour, quinoa flour, potato starch, salt, cinnamon, cloves). Then stir in the vanilla, agave nectar, pumpkin, and apple cider vinegar. Stir in the melted coconut oil while the oil is still nice and warm (but not hot). Stir in the rolled oats and any other ingredients you plan to add. Divide and spread on two ungreased or lightly greased cookie sheets and bake at 350 degrees F for 40 – 50 minutes, stirring every 10 to 15 minutes, until the granola gets dry and crispy. It will crisp a little more as it cools. Let cool and store in a closed container.
If you add the raisins before you bake the granola, they will puff up and get crispy on the outside. You can also add raisins, dried cranberries, or chopped dried fruit after the granola is baked, but the granola may become less crispy over time as it absorbs moisture from the fruit.
Note: if you put the coconut oil in the bowl with the other ingredients and don't stir it in right away, you will get lumps of coconut oil in your batter. If the coconut oil lumps up in your batter, microwave the batter on low power for 10 seconds at a time until the coconut oil melts enough to stir in.
Another note: if you don't like using coconut oil, you can substitute melted butter or cooking oil. I haven't tried the pumpkin granola with butter or oil, but have made other flavors with butter or oil and it turns out just fine.
Posted March 2014
I prefer my granola to be less sweet than most commercial granolas, so this is not very sweet. You can probably add sugar to this recipe if you like it sweeter. I have other flavors in progress in case you don't like pumpkin spice.
½ cup teff flour
½ cup quinoa flour
¼ cup potato starch
2 tsp salt
3 tsp cinnamon
1 tsp ground cloves
2 tsp vanilla extract
½ cup agave nectar
2 cups canned pumpkin
2 tsp apple cider vinegar
1 cup coconut oil, melted
7 cups old-fashioned rolled oats
raisins, nuts, seeds as desired
Mix together the first six dry ingredients (teff flour, quinoa flour, potato starch, salt, cinnamon, cloves). Then stir in the vanilla, agave nectar, pumpkin, and apple cider vinegar. Stir in the melted coconut oil while the oil is still nice and warm (but not hot). Stir in the rolled oats and any other ingredients you plan to add. Divide and spread on two ungreased or lightly greased cookie sheets and bake at 350 degrees F for 40 – 50 minutes, stirring every 10 to 15 minutes, until the granola gets dry and crispy. It will crisp a little more as it cools. Let cool and store in a closed container.
If you add the raisins before you bake the granola, they will puff up and get crispy on the outside. You can also add raisins, dried cranberries, or chopped dried fruit after the granola is baked, but the granola may become less crispy over time as it absorbs moisture from the fruit.
Note: if you put the coconut oil in the bowl with the other ingredients and don't stir it in right away, you will get lumps of coconut oil in your batter. If the coconut oil lumps up in your batter, microwave the batter on low power for 10 seconds at a time until the coconut oil melts enough to stir in.
Another note: if you don't like using coconut oil, you can substitute melted butter or cooking oil. I haven't tried the pumpkin granola with butter or oil, but have made other flavors with butter or oil and it turns out just fine.