I figured I would ease into gluten free (and vegan!) baking with something that most everyone loves… granola! As someone that bakes granola for a living, I’ve come to prefer the homemade kind to the sugary, tasteless stuff you find at the grocery store. I can impart so much more flavor into my granola by making it myself, and, I can completely customize the add-ins to avoid any nasty gluten contamination.
Oats can be contaminated with wheat gluten since they are processed on the same machinery and sometimes grown in close proximity to wheat. In an effort to avoid oats and change up the classic granola, I decided to use quinoa flakes. Not only are they gluten free, they are high in protein and create that coveted “clumpy” texture in granola.
Since autumn is upon us, I used a generous amount of apple butter for both sweetness and moisture in the granola. And, because this seems to be the time of year for all manner of spices, you’ll find a bit of cinnamon and cardamom, too. Toasty and golden, this hearty granola is sure to satisfy your tummy any time of day :)
Autumn Quinoa Granola
Notes: There’s a fair amount of wiggle room in terms of the added nuts and dried fruit. Feel free to substitute in the same amount of what you like or whatever you have on hand. The apple butter I use contains only apples and apple cider without any added sugar/spices, but feel free to use what you can find. I’ve been enjoying this granola with some vanilla almond milk and a bit of chopped apple, but it’s also delicious with some vegan yogurt and a drizzle of maple syrup. Happy granola baking!
- 1/2 cup natural apple butter
- 1/2 cup grade B maple syrup
- 2 tbsp safflower oil or coconut oil
- pinch of sea salt
- 1 heaping tsp ground cinnamon
- 1/2 tsp ground cardamom
- 3 cups quinoa flakes
- 1 heaping cup of roughly chopped raw almonds
- 1 heaping cup of roughly chopped raw pecans
- a heaping 1/2 cup of dried cranberries
- Preheat your oven to 325 degrees.
- Whisk together the apple butter, maple syrup, oil, salt, and spices until smooth.
- Add in the quinoa flakes and nuts and toss together until the dry ingredients are coated in the wet ingredients. It should stick together and look clumpy.
- Spread the granola out onto a lightly greased baking sheet in an even layer and then place it in the oven.
- Bake it for about 30 minutes, making sure to toss it every 10 minutes. The granola is ready when it is a deep golden brown and dry to the touch.
- Remove the granola from the oven and toss in the cranberries.
Allow the granola to cool completely before storing it in an airtight container. It will keep for 2 to 3 weeks at room temperature, or longer if placed in the fridge. Makes about 5 1/2 cups of granola.