In this granola recipe, the crunch comes from seeds, rather than nuts, and coconut chips.
By Carly DeFilippo
Gluten and Nut-Free Granola
- Total Time: 40 minutes
- Yield: 4 1x
Description
In this granola recipe, the crunch comes from seeds, rather than nuts, and coconut chips.
Ingredients
Scale
- 5 cups gluten-free oats*
- 5 tbsp coconut oil
- 1/4 cup chia seeds
- 1/2 cup sunflower seeds
- 1 cup coconut chips
- 3/4 cup golden raisins/craisins
- 2 egg whites
- 1–2 pinches of high quality sea salt
- 1/2 tsp “Reims” spice blend (in lieu of this, you can pass on spice, or add fall/winter baking spices, like cinnamon or “pumpkin pie spice”)
Instructions
- Mix together all dry ingredients.
- Add coconut oil, and mix.
- Beat egg whites, and add to mixture. Dry ingredients should be lightly coated by oil/egg whites, to the point of just beginning to stick together. You can add more oil/egg white if necessary.
- Shape granola into a “donut” on large greased baking pan. Bake for 20-30 minutes on 350 degrees, stirring occasionally to ensure even cooking. (The “donut” ensures that you don’t end up with an uncooked middle.)
Notes
*Oats are naturally gluten-free, but if you have gluten sensitivities, it is important that they are verified as being produced in a gluten-free environment.
- Prep Time: 10 mins
- Cook Time: 30 mins
The “Reims” spice mentioned in the recipe is made by master spice blender Lior Lev Sercarz of La Boite a Epice. http://laboiteny.com/spices.html