I’ve been working on an oat-free granola recipe, for a few weeks now, and I’m really happy with this version. This is definitely not your standard granola, as it relies mainly on nuts and seeds. I’ve also used quinoa flakes, as the substitute for traditional oats, and the desiccated coconut also gives great texture. It’s lightly sweet, crunchy and nutty with the combination of warm spices giving this cereal a lovely subtle flavour. This granola is denser than the traditional oat granola, so you don’t need to eat as much of it, and it certainly fills you up!
It’s absolutely delicious on top of some dairy free yoghurt with a few berries.
With Christmas just around the corner, it also makes a gorgeous homemade gift.
All cup measurements are firmly packed.
112g (4.0 ounces or 1 cup) quinoa flakes
75g (2.6 ounces or ½ cup) roughly chopped raw almonds
75g (2.6 ounces or ½ cup) roughly chopped raw cashews
60g (2.1 ounces or ½ cup) roughly chopped raw pecans
60g (2.1 ounces or ½ cup) roughly chopped raw walnuts
50g (1.8 ounces or ⅓ cup) sesame seeds
50g (1.8 ounces or ⅓ cup) sunflower seeds
48g (1.7 ounces or ½ cup) desiccated coconut
125ml (½ cup) applesauce
90ml (6 tablespoons) rice malt or brown rice syrup (I use this brand)
39g (1.4 ounces or 3 tablespoons) coconut oil, melted
44g (1.6 ounces or ⅓ cup) coconut sugar OR 44g (1.6 ounces or ¼ cup) light Muscovado sugar or light brown sugar
2 teaspoons (10ml) pure vanilla extract
2 teaspoons (10ml) ground cinnamon
1 teaspoon (5ml) ground ginger
¼ teaspoon (1.25ml) ground nutmeg
¼ teaspoon (1.25ml) salt
65g (2.3 ounces or ½ cup) dried cranberries
Preheat the oven to 130C and line to trays with baking paper/parchment.
In a large bowl, combine all the wet ingredients together.
Next, add the quinoa flakes, chopped nuts, seeds and coconut. Stir until thoroughly combined.
Divide the mixture evenly between the two trays.
Bake for 10 minutes, then remove the trays from the oven and gently stir the granola. Place back in the oven and continue to stir every 5 minutes. The granola is done when it is visibly golden (about 25 minutes for me).
Remove from the oven and allow it to cool completely, before mixing through the dried cranberries.
Store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8