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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Monday, April 30, 2012

Granola (Fish, Egg, Wheat, Milk and Soy-Free, Can Be Nut-Free)




This recipe is a modified version of one I found on Allrecipes.com submitted by Tammy Neubauer.


Granola

3 Cups Old-fashioned or Quick Cooking Oats

2 – 2 ½ Cups of any combination of the following:
Almonds, Pecans, Walnuts, Coconut, Sunflower Seeds, Cashews,
Any other seeds or nuts

¼ Cup Brown Sugar

¼ Cup Olive Oil

¼ Cup Honey

1 teaspoon Cinnamon

Dash of Salt

1 ½ teaspoon Vanilla

Any combination of the following, to taste:
Raisins, Dried Cranberries, Dried Cherries, any other dried fruit

  1. Preheat oven to 350oF.
  2. In a large bowl, combine oats and your choice of coconuts, nuts and/or seeds; set aside.
  3. In a saucepan, combine brown sugar, oil, honey, cinnamon and salt; bring to a boil.
  4. Remove sugar mixture from the heat and stir in vanilla.
  5. Pour sugar mixture over oat mixture; stir to coat.
  6. Spread in a large, shallow baking pan.
  7. Bake for 15 to 20 minutes, stirring every 5 minutes until lightly toasted. DO NOT OVERBAKE. Slightly under baking is better than over baking.
  8. Cool and then add your choice of dried fruits.
  9. Store in an airtight container.
This is a recipe that is very customize-able. It's very good, and I've gotten a lot of rave reviews on it. You can use it as a topping, a cereal or just a snack as is. Just make sure that you let it cool thoroughly before you store it or it loses some of its crunch. Yes, unfortunately I know that from personal experience! :(

You can make this recipe nut-free by substituting oatmeal or some other dry type of ingredient (like wheat germ or coconut) for the nuts (Note: I do not consider coconut a tree nut, though some do, so if you cannot have it, leave it out.  I also do not consider seeds as a nut, because they are not, so if you cannot have them, please leave them out.).  Also, the dried fruit is totally optional. :)

Another tip: Since they are all the same amount, add the sugar, oil and honey in the order listed and you won't have any trouble with honey sticking to your measuring cup or the need to use more than one! :) Gotta love having less dishes to clean!

Please note that this recipe is fish, egg, wheat (if you don't use any wheat-germ or other wheat ingredients), and milk-free, and that it is only soy-free if you use all soy-free ingredients.

This recipe was submitted to the following:
 realfoodallergyfree


2 comments:

  1. YUMMY, I love granola!! This looks very easy to make! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com

    ReplyDelete
    Replies
    1. It is easy, and very delicious! So easy to customize, too. Gotta love that. :)

      I'll be stopping by GFF for sure. :) See you then.

      Delete

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