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Gluten Free Granola

Right after we started staying in one of my friends texted me to let me know she had left a happy in my mailbox.  A happy?  I think I immediately ran out to check and found a darling glass jar filled with homemade granola.  I love granola and eat it all the time on so many things.  Most often it is on my oatmeal and mixed into my cereal but I also at times just eat it as is.  I was so excited, especially when she told me it was gluten free.  I immediately opened it and tried it and was absolutely in love.  It is sooo good.

Since we haven't seen her since she lovingly shared her recipe with me and I made a double batch so we would have a ton to snack on and to be able to add it to the things I am eating.  Since going gluten free I find I am way hungrier than I was before and even so have lost a solid 8 lbs.  Clearly I was eating way too much gluten in my life. I feel so much better and eating clean is definitely giving me energy and changing my body.

Yes please to all of that!

I have the recipe for you today ... it is really good so make sure you make enough to snack on and share if you want.  This is the perfect thing to add to your friends mailboxes or porches right now.  A little homemade happy from you to them.  I can tell you I was so happy to find it in mine.  This recipe is so good for pantry clean out.  When I made it I used whatever nuts I had on hand and just made sure I met the measurement requirements.  Mine was mixed nuts, cashews, golden raisins and dried cherries.  You can not go wrong with any combination. 

Claudia's Granola ... 

1 cup pecans
1 cup almonds
1 cup sunflower seeds
1 cup sweet coconut flakes
1/2 cup of dried berries or raisins or both

3 T coconut oil
3 T honey
2 t vanilla
3 T maple syrup or agave
1/2 t cinnamon
1 t salt

Mix together and warm the wet ingredients.  Mix dry ingredients and spread on a baking sheet lined with parchment. Pour over wet mixture and stir to coat well.  Bake at 325 for 25 minutes.  I used two pans so halfway through I switched the upper pan for the lower one to make sure they both got equal cooking time. 

Store in an airtight container, will stay fresh for 3 to 4 weeks.  Can also be frozen for up to 3 months. 

Enjoy + make enough to share!

Happy Friday ...

Images by Angie Webb Photo

1 comment:

  1. Yum! Thanks for posting this easy, versatile recipe. I was craving something sweet, but I can't run out to the store right now. This let me use things I had on hand and bits and pieces I had left over from holiday baking. Perfect!



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