Grandma's Choice Granola - Laura's Gluten Free Dairy Free version

This may well be the best granola you're ever going to eat, so get ready to establish that self control. It is tempting to gobble away the delightfully sweet and crunchy 'breakfast' food I am about to divulge, but when eaten in excess, it crosses over to junk food!

So, enjoy a serving with some yogurt (coconut yogurt works well :) and fruit, or pack it in your bag with dried fruit and a bottle of water for a day outing. Top it with my Coconut Cashew Cream topping, at home. Whichever method you choose, you're sure to enjoy my modified version of Grandma's homemade granola.

Gluten Free Granola - prepared at our Breakfast Class: Part 1

by Laura Schmitt

This is a very filling and versatile granola. The recipe is easy to adapt to suit your needs.

3 ¼ Cups gluten free oats

¼ Cup sesame seeds

1/8 Cup milled flax seed

2 Cups chopped pecans (use raw unsalted)

1 Cup finely shredded unsweetened coconut

1 Cup honey

½ Tablespoon salt

1 Tablespoon cinnamon

¾ Cup melted butter or oil of choice (I use Earth Balance and Walnut oil, mixed, but coconut would be delightful, here.)

¼ Cup flattened rice (optional) or flattened quinoa flakes (optional)

2 chopped medjool dates (remove pits)

Mix dry ingredients together. Add liquid ingredients and mix by hand.

Spread onto a large baking dish.

Bake at 300 degrees for 30 minutes

Stir frequently to avoid burning around edges or on bottom!

Let cool and enjoy! This is a fabulous breakfast when coupled with fresh fruit or a fruit/vegetable smoothie.