Quick Granola (GFCF non-recipe)

Lately, every time I have concocted something with which I’ve been especially pleased, and I intend to post a recipe, it has stayed firmly rooted in the Land of Intention, never to venture out into Reality.  Part of me wants to hold of on posting this until it is a real recipe with measured quantities, but I know that, given my track record from the last several months, that plan doesn’t bode well of success.

Not that it matters so much to you, but I am delighted that this recipe is Fiala-safe (I think).  She still has an extremely limited diet, but she can eat g.f. oats, olive oil, cinnamon, and blueberries.  She can eat cranberries, too, — they’re related to blueberries — though I limit them, as dried cranberries contain sugar, and fresh cranberries are too tart.  But, for this recipe… I’m splurging, partly because her skin has been better this past week than it has been in months**, and I think her system can weather a little extra sugar.  This granola is certainly not high-sugar, but it’s more sugar than Fi would typically eat.  She loved it, and ate three toddler-sized bowls with oat milk.

So, here’s my non-recipe.  It’s a non-recipe, as I did not actually measure anything;  I simply sloshed it in, and the amounts specified are based upon my (educated) guesses.

Printable PDF:  Quick Granola (GFCF)

Quick Granola (GFCF)

  • about 1/4 cup olive (or other) oil
  • about 2 cups gluten-free rolled oats
  • about 1 tsp ground cinnamon
  • 1/4 cup brown sugar (or a bit less)
  • two handfuls dried fruit (I used blueberries and cranberries)
  • 2-3 Tbsp roasted sunflower seeds (or raw*)

Onto the countertop, spread a sheet of aluminum foil.

In a medium saucepan, heat olive oil over medium heat.  When fragrant, stir in the oats.  Stir very frequently until the oats are medium golden brown.  Add cinnamon and brown sugar, and stir until brown sugar is melted, about one minute.

Quickly (so that the sugar does not burn), pour oat mixture onto the sheet of aluminum foil, and spread it so it can cool.  When oats are cool (or nearly so), add the fruit and seeds.

When completely cooled, store in an air-tight container.

——————–

*If you want to use raw sunflower seeds, add them with the oats into the hot oil.

**We even introduced pineapple this past week, and she passed with FLYING COLORS.  This is the first food that she’s definitely passed as a trial in literally months.  The week before, she failed mango.  She also recently failed chocolate (I know, bad call;  I had mercy on her pleas for “tsok-ah-LOT???”, and I shouldn’t have caved).  She MAY be all right with almonds;  they don’t seem to mess up her skin at all, but they make for super-crazy-stinky diapers, which, as I type, strikes me as TMI for a recipe post…

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About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on August 23, 2010, in Allergies, Celiac Disease, Dairy-free, GFCF Recipes, gluten-free, The Kids, Total Elimination Diet, Vegan. Bookmark the permalink. 6 Comments.

  1. have you tried blanched almonds for Fi? they are much easier to digest. I do great with them personally but the kind with the skins on mess my digestion up too.

    • Ooh, that is a wonderful idea. I will try that! I’m going to Trader Joe’s tonight, and they have a reasonable price on blanched… or, do you blanch your own from raw? I have raw almonds… Never tried blanching, though.

      • hmm…maybe I am wrong, but blanching was one of those things that sounded more difficult that it was worth. I was concerned I would ruin the almonds and have to throw them all out and start over. Since they aren’t much different in price I just bought them pre-blanched. I figure it was cheaper than ruining the almonds. I use a lot of blached almond flour for cooking. with the almond flour, plain almond milk, honey and olive oil you should be able to make some sort of foods. can she have eggs? (I think not?) I made crackers from the almond flour sometimes… no eggs there! pretty yummy too. and nice to have something different!

        tell me if you do blanch them yourself though! B/c I’m willing to give it a try it someone else tries it first 😛 hehe

        • Lots of good ideas there, Laura. Thanks!

          It’s so tricky… there are so few foods that she can eat, that when I happen upon something that she can have, I tend to overdo it! I think that’s what’s happening with almonds, right now. Ugh. BUT, I am hopeful for Fiala’s future with almonds. I think that, as long as I don’t overdo it, she should be able to have almonds pretty regularly.

          I did get some blanched ones, but after some awful diapers, I’ve been holding off on almonds for at least a few days.

          Hey, I don’t know if you’ll get this, but your new business website is wondeful!! However, no more personal blog?? That makes me sad; I will miss you.

  2. Thank you! i love granola, but a lot of recipes require a lot of time in the oven, and tons of sweetener. This was easy to put together and tasted yummy. I used coconut oil instead of olive, and rapadura sugar. Next time I make it’ll put nuts in it. I also like this recipe because you can make any size batch you like (if you have a big enough pan, that is!).

    I found it didn’t take 2-3 minutes for my sugar to melt, it melted FAST. I took the pan off the burner and stirred quickly to incorporate it and brown the granola a bit more, without it burning.

    • GREAT!!!! I’m glad it worked out for you!! I love coconut oil, and would probably have used that, if Fiala wasn’t allergic to coconut. And palm. 😦

      I’d also prefer nuts — pecans are scrumptious in granola — but, again, the allergy thing….

      I think I’ll change the post, to say “about one minute” instead of 2-3 minutes for melting the brown sugar.

      ~Karen

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