Monday, December 10, 2012

Gluten Free 5-Spice Granola

One of the things I made a few batches of for holiday gifts this year (that wasn't cookies!) was granola. When you think about it, it's one of the best homemade gifts for both giver and receiver - it's easy and cheap to make at home, infinitely variable, and can be made into a decadent or health-freak food depending on who you're giving it to. Everyone I give it to marvels at how good and flavourful it is, since it hasn't been sitting in a box on a shelf for months, and it's not like you're going to find something like this spicy, Asian-esque, vegan and gluten free cereal at the local supermarket! 

As soon as I saw the Millet & Buckwheat Granola on Vanilla and Spice last week, I knew I had to make something similar myself. Using the kasha and millet base as inspiration, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy! My mom added sprinkles to a bowl of warm, chunky applesauce for a snack, and its a great addition to  bowl of oatmeal for a punch of crunch, protein and flavour. I bet that it would also be a perfect fit over ice cream or poached pears for dessert!

Shared with Ricki's Wellness Weekend,Gluten Free Mondays and Gluten Free Fridays 
 
Gluten Free Asian Granola

Gluten Free 5-Spice Granola
Adapted from http://www.vanilla-and-spice.com/2012/11/toasted-buckwheat-millet-granola.html
Makes 5 cups
1 cup toasted buckwheat (kasha)
1 cup cooked black rice, cold
2 tbsp uncooked millet
1/3 cup unsweetened long-shred coconut
¼ cup slivered almonds
¼ cup toasted pumpkin seeds
¼ cup sesame seeds (I used black since I had them)
1 ½ tsp Chinese 5 spice
1 tsp fresh grated ginger
Pinch kosher salt
2 tbsp almond butter
2 tbsp agave nectar
3 tbsp coconut or raw sugar
2 tbsp coconut oil
½ tsp coconut extract
½ tsp vanilla extract
¼ cup chopped dried pineapple
2 tbsp dried cranberries (I used raspberry flavoured, they were the only ones I had)
  1. Preheat oven to 325°F.
  2. In a large bowl, mix together the kasha, rice, millet, coconut, almonds, seeds, 5 spice, ginger and salt.
  3. Melt together the almond butter, agave, coconut sugar and coconut oil until runny.
  4. Pour the mixture over the dry ingredients and stir with a rubber spatula until the dry ingredients are evenly coated.
  5. Spread mixture onto a lined baking sheet and press into a piece that holds together.
  6. Bake for 25 minutes.
  7. Stir, then return to the oven for 20 minutes.
  8. Remove from oven and stir in the pineapple and cranberries.
  9. Place in the turned off oven and let cool 1 hour.
  10. Cool completely on the baking sheet.

Amount Per Serving (1/2 cup)
Calories: 225.5
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 21.4 mg
Total Carbs: 29.7 g
Dietary Fiber: 3.8 g
Protein: 4.9 g