My Granola - Dairy Free
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
1 1/2 kg
- Serves:
- 10-20
ingredients
- 350 g rice bran, flaked
- 150 g millet, flaked
- 150 g quinoa, flaked
- 120 g sunflower seeds
- 100 g sesame seeds
- 50 g flax seeds
- 175 g applesauce
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 120 g brown rice syrup
- 4 tablespoons liquid honey
- 100 g light brown sugar
- 250 g natural almonds, whole
- 1 teaspoon flaked sea salt
- 2 tablespoons sunflower oil
- 200 g dried pears
- 100 g crystallized ginger
directions
- Mix everything except the pears and ginger together in a huge bowl (this makes a vast quantity). I use a couple of large flat wooden spoons, but spatulas or slotted spoons work just as well - it's a really sticky mixture if you do it by hand --.
- Spread the mixture in a large roasting pan - it will be about 2 cm deep.
- Bake, uncovered, at 170C, checking and turning after 20 minutes, then every 10 minutes after that until it is golden brown and fragrant. You want it just golden brown as it will darken a bit more as it cools.
- Remove it from the oven and allow to cool.
- Chop the fruit, especially the ginger, finely and mix through the granola.
- Store in an airtight container.
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RECIPE SUBMITTED BY
I'm a work from home mum who loves to feed her family good, nutritious and delicious meals. I'm also all about not wasting food so I love to find recipes that use odds and sods out of my fridge, vege box and freezer.
My daughter is 4 and she is the light of my life, always (or almost always) smiling. We are a family that really sticks together, my DH and I live with his parents, or in the same property and we love spending time with them.
We have a spoodle named Cocoa (can you guess my favorite craving) and when MIL is home we have a spaniel named Sid. 2 cats lurk about the property but are not very domesticated.
My favorite cookbook is anything from Nigella Lawson, I have all but her latest and cook regularly from them. I'm also addicted to zaar and find that I'm doing heaps of things from here since inspiration is only a couple of keystrokes away. Add that to a blog reading addiction (mostly food related) and you have the best recipe for ever expanding waistline and ever decreasing worry about same!
More recently I have discovered that I can't tolerate gluten and so have been changing up my recipes to accommodate where its been needed - or using GF pasta and the like with old favorites that don't need any other rejigging.