Ultimate Nutty Granola Clusters

I love eating granola. I could seriously go through a whole bag or container of it in one day. My favorite are the cluster kinds- it’s delicious. On top of that, I am a fan of homemade food so this was my fav.

Recently we just added a sweet new baby to the mix of our family. One of my good friends probably didn’t know this ( I call her my sista from another mista) came over and brought me a delicious jar full of this mix. I needed this recipe stat. Not only did I enjoy it, but my three year old AND my husband enjoyed it. That means, that jar was gone within a day or two…I was so bummed. Thankfully, she let me have this recipe. It is gluten-free, refined sugar free, soy free and has a grain-free option. I was excited because for me, I like to watch my sugar intake and love when there are substitutes that make it just as scrumptious. You can probably add whatever the heck you want, but this is a good start. I may have to add other things into the mix possibly.

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(that picture makes me want to make another batch)

So, I wanted to share this recipe with you all too. Many people I feel are on gluten diets and sometimes it’s hard to find some real good ones. I do have a sister who does need to be on the gluten free diet for a reason and whenever there is something good, I like to share and help others out. It’s really not that difficult to make which makes it even better!!

Ultimate Nutty Granola Clusters

Makes 6 cups (eighteen 1/3 cup/75-mL servings)

Prep time: 15 minutes .   Cook Time: 38-45 minutes 

Ingredients

1 c. whole raw almonds

1/2 c. raw walnut halves or pieces

3/4 c. gluten-free rolled oats

1/2 c. raw buckwheat groats or gluten-free rolled oats

2/3 c. mixed dried fruit (such as cranberries, apricots, cherries, etc).

1/2 c. raw pepita seeds ( I used chia seeds)

1/4 c. raw sunflower seeds

1/3 c. shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 c. + 2 TBL pure maple syrup or other liquid sweetener ( I use raw honey)

1/4 c. coconut oil, melted

2 tsp. pure vanilla extract

 

1. Preheat the oven to 275° F (140° C). Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar to texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds (or chia), sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until throughly combined.

6. With a spatula, spread the granola into a 1/2 inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate he pan and bake for 18-20 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Serve the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts. 

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Fiesta Quinoa Salad

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Love this recipe. It has some of my favorite summer ingredients in here. Limes, cilantro, tomatoes- it’s so good. (And for all you gluten free, this ones for you too)! It’s real easy, which is nice, and it doesn’t take too long either. Great summer side dish, just sayin. Enjoy!

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Fiesta Quinoa Salad

1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water

Pinch sea salt

1 can (15 ounces) black beans, rinsed and drained

1/2 cup finely diced yellow pepper (or another color bell pepper)

1/2 cup diced tomatoes

1/4 cup cilantro leaves

Dressing:

2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons chili powder

2 tablespoons tamari

2 teaspoons apple cider vinegar

Instructions:

Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.

Simmer covered for 20 minutes over low flame.

Meanwhile, whisk the dressing ingredients in a small bowl until well combined.

Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.

Season with sea salt if needed. Serve warm or cold the next day.

 

(Adapted from Forks Over Knives)