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Lightly crush the pecans then place in a bowl, add the pumpkin seeds, sunflower seeds, oats, cinnamon, ginger and currants to the bowl and mix.
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Melt the coconut oil and add to the dry ingredients then mix, add in the maple syrup and mix well so all the dry ingredients are covered.
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Grease a large baking tray (you need one which is fairly deep) and press the mixture into the tin, it doesn't need to be packed to tight but you want it so it sticks together kind of like flapjack. Place in an oven preheated to gas mark 3/160c for 25-30 minutes until the granola is browned.
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Remove with a fish slice and place the chunks into a bowl, the granola will break up which is what you want, ideally you want some biggish chunks to remain, you are looking for bite size pieces but you will get all size little bits too, this is what granola should look like. Allow the granola to cool in the bowl and then place in airtight contains ready to store.
Gluten Free Autumn Granola
Back to all recipes.Granola is so easy to make and as long as you keep it in an airtight container it lasts ages. Making it yourself means you can put whatever you like in it too, pack it our with fruit, nuts and seeds to up the nutritional benefits. This one is made with gluten free oats but if you can't tolerate oats, switch to rice flakes.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 30 Mins
- This recipe makes 27x 30g servings
This recipe contains:
- Tree Nuts
This recipe was featured in
Ingredients
100g pecans, shelled
40g pumpkin seeds
40g sunflower seeds
350g pure oats (or rice flakes)
2tsp cinnamon
1tsp ground ginger
120g dried currants
3tbsp coconut oil
8tbsp maple syrup
Method
Nutritional Information (Per 30g serving)
Cals
Calories
131
Carbs
15g
Fibre
2g
Fat
6g
Sugar
6g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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