20 Jul 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Homemade Granola
granola for blog

This recipe represents a mixture of tastes and textures I prefer, but be creative and substitute any nuts or dried fruits you’d like. It tastes just as delicious with pecans, dried dates, cranberries, or sesame seeds, and it’s fun to experiment with different combinations.
The granola can keep for up to two weeks in an air-tight container, or in the freezer for up to two months in single serving-size bags. It tastes so good, I often eat it as a snack.
Makes 3 cups

2 cups brown rice flakes
1/4 cup flax seeds
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons vegetable oil
1/4 cup honey
1/4 cup light brown sugar
1 teaspoon vanilla
1/2 cup sliced almonds
1/3 cup dried cherries
1/3 cup raisins

Equipment needed: large mixing bowl, small mixing bowl, large baking sheet, large spatula, parchment paper

• Preheat oven to 325 degrees.
• Line baking sheet with parchment paper.
• Toss brown rice flakes, flax seeds, cinnamon, and salt together in large bowl.
• In small bowl, stir oil, honey, sugar, and vanilla until mixed. Pour over dry ingredients in large bowl, and mix by hand until thoroughly blended.
• Spread evenly on sheet and bake 10 minutes. Flip granola with a large spatula and sprinkle almonds over mixture and return to oven. Bake 5 minutes
• Cool granola on cooking sheet. Add raisins and cherries to mixture and store in airtight container.
• Serve over ice cream or yogurt for a refreshing summer dessert, but don’t overlook how good it will be for breakfast with milk.

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