Gluten Free Homemade Granola

I first became obsessed with cooking and trying new recipes in high school. At the time, eating organic was becoming wildly popular, and I was becoming more health (and body) conscious.

In my house, we’d been eating fresh fruits and veggies from the garden since we were kids. Our dinners were well-balanced, and our breakfasts were well-rounded, but as an Italian household, everything was heavy in carbs. I still remember my breakfast every morning – an everything bagel with butter, plus 1/2 a grapefruit with sugar.

I became interested in cutting white carbs that year, and discovered granola. That same year, a local runner published a granola recipe in our town newspaper, The Westerly Sun, and I was immediately intrigued. My mom and I made it that weekend, and it was a hit. Over the years, I’ve edited and tweaked this recipe to granola perfection.

The long list of ingredients looks intimidating, but it’s a lot simpler than it looks. I usually try to reign in a helper to shell the pistachios with me, or knock out this task first, since it’s the longest step!

img_4936

This is my favorite mix, but you can add, subtract, and mix up as you see fit. Sometimes, I like to substitute chia seeds for flax seed, or add some walnuts or chocolate.

img_4938

Honestly, the bowl of nuts looks good enough to eat on its own. I like to mix all the dry ingredients in one bowl, and the rest in a larger bowl, then add together. It makes the mixture much easier to mix.

img_4939

It’s important to stir the granola on the sheet every 5-7 minutes while it’s baking so that it doesn’t burn! I have 30-35 minutes listed in the recipe, but on a darker sheet or with a thinner layer of granola, it could be only 25. The granola will be crispy and golden when it’s done, and after cooling for 3-4 minutes, will form clumps.

img_4940

Look how much granola this recipe makes! This usually lasts me for a meal a day for 2 weeks – especially if I end up mixing it into yogurt for breakfast or lunch.

img_4945

Gluten Free Homemade Granola
Scroll down for a shareable recipe card!

6 cups rolled oats
1/2 cup flax seed (wheat germ if you’re not gluten free)
2/3 cup real maple syrup
1/3 cup honey
1/3 cup molasses
2/3 cup vegetable oil
2 cups raisins
2 cups dried cranberries
1 cup pistachio meats
1 cup chopped almonds
1/2 cup sunflower seeds
1 tsp vanilla extract
1 tsp almond extract
2 tsp cinnamon

Mix all ingredients except dried fruits in a large bowl until well coated.

Use cooking spray to coat 2 cookie sheets. Spread half the granola on each sheet.

Bake 30-35 minutes at 350 degrees, lightly stirring every 5-7 minutes, until crispy. Switch the sheets from top to bottom rack and vice versa for even cooking. Let stand to cool.

Add raisins and dried cranberries, and store in airtight containers.

granola

Shareable gluten free granola recipe card

 

cropped-profile_picture_symbol

Follow my blog with Bloglovin

My Summer Checklist

I may have mentioned this before, but I’ve never taken time off.

I’ve had a job since I was legally able to work – at 14, I hauled chairs and umbrellas at a beach club every summer; by the time I was 21 I had worked my way up to a senior waitress position. Two weeks after graduating college, I moved to NYC, and I’ve not stopped working since.

So, for the first time in 14 years, I took a summer break! After my big intro grad class ended, my plans for the month extended as far as naps, bad TV, and getting as much sun as humanly possible. Just kidding… my plans extended as far as very specific house projects, bad TV, and learning a bunch of new recipes for the fall. Plus the sun part!

Here’s a quick review of my Summer Checklist, and how my projects went…

Continue reading

Quinoa Pizza Bites

More from the gluten free files… these DELICIOUS quinoa pizza bites I tried out last week! Based on this yummy recipe from Wonky Wonderful that I found on (where else?) Pinterest.

With marathon training in full force, and having a sensitive stomach, there’s this awkward period between when Mike gets home from work, when we go running, and when we actually eat dinner that we are typically starving – because it’s dinner time for normal people. To adapt, I’ve been trying to find healthier (but hearty) snacks to tide us over until our real meal. When I spotted this recipe, it seemed like a great way to boost our protein and carb intake while not spoiling our appetites or upsetting our stomachs.

Check out the recipe below.

Continue reading

Venezuelan Pulled Pork Arepas

Confession: I am absolutely 100% awful at sticking to the gluten-free diet I am supposed to have been on since junior year of college (that’s 2010, people – SEVEN years ago).

I go through phases where I am strict about it that are full of corn tortillas, chick pea based pasta, and tons of veggies. In between, I eat pizza for dinner, make pancakes for breakfast, and drink a nice craft beer after a long run. Everything in moderation, right? Wrong – that second phase is full of nauseous mornings and late night tummy aches, and I’m trying harder each time to avoid those unhealthy habits.

When I first moved to New York, I needed to find a cheap way stick to my new gluten free diet, so I started researching gluten free recipes online. There had to be a way to avoid buying lunch that had less gluten than a PB&J! That’s when I discovered arepas.

Arepas are sort of the equivalent of a tortilla or a piece of sandwich bread. Different countries have different variations of arepas, but I’ve happened to play around with the Venezuelan kind, and truly fell in love with them at one of my old NYC go-tos – Caracas Arepa Bar. You can put literally anything on an arepa, and eat it for any meal. They’re versatile, they’re easy to make, they’re filling, and they’re delicious. Even Mike, who hates corn tortillas, said he loved this corn based meal.

img_4774

I hope you enjoy my take on this recipe and have fun making this one yourself!

Continue reading