Gluten Free Vegan Granola



I love granola and yogurt. I love homemade granola and a great thick greek yogurt! Here is a recipe for a great tasting granola, and one that you could take in Ziploc bags with you, so that you always have a great tasting snack.
I promised you the recipe from Erin McKenna’s latest cookbook “Babycakes, Covers the Classics” (a gluten free vegan cookbook) after posting her recipe for easy Oatmeal Cookies last week.
I hope that some of you picked up her latest cookbook for all the recipes look easy to make and I think would be a great cookbook to have on your shelves.
I’ve tried my share of cookbooks, in fact whenever I am in Chapters I look to see if any new gluten free cookbooks have come out. When I do see one that I do not have, I take it home, and I am sorry to say some gluten free cookbooks don’t pass the mustard.
This one does, and I am happy to endorse it!
As per usual I added my own bit of flair to the recipe. I have stated in many blogs that I collect spices. Whenever I travel or visit new places I am always on the lookout for new flavors and combinations to add to my collection.
Today was no different. I added vanilla powder, meyer lemon peel, nutmeg, and Saigon cinnamon. I made 2 batches of this granola and following Erin’s recipe, the granola still turns out great. I like to play with flavors so these were my additions, feel free to play with your own combinations. Orange peel? Banana chips?
Have some fun!




Gluten Free Vegan Granola

Ingredients
  

  • 4 cups gluten free oats (I use Only Oats)
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 1/2 cups unsweetened coconut
  • 1 cup pecans(optional, or use almonds, pumpkin seeds, walnuts)
  • 1 cup dried berries(cranberries, blueberries, cherries, raisins)
  • 1/3 cup MELTED coconut oil
  • 1/3 cup agave nectar

Instructions
 

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, combine oats, salt, cinnamon, ginger, coconut, pecans and berries and mix together.
  • Add the coconut oil and agave nectar and toss until the oats are covered.
  • Pour the mixture onto the baking sheet, spread out and bake for 15 minutes.
  • Give the mixture a stir and continue baking for 10-15 minutes more.
  • Remove from the oven and allow to cool.Store granola in a covered container. (I use a Tupperware container).
Tried this recipe?Let us know how it was!

Recommended: The Greek Gods Greek Yogurt

yogurt


Wondering the aisles of Amaranth Whole Food Market the other day I noticed that a table was set up offering samples of yogurt. I noticed that it was Greek Gods yogurt, a yogurt that was recommended by Shauna over at Gluten Free Girl.
I tasted a small sample with blueberries and went “Wow, this is wonderful, tangy and rich in flavour.” The sample was the honey flavoured and I quickly added it to my purchases.
Once home I thought I should do something special with this yogurt and remembered making mini-cheesecakes many years ago. I know I had fresh berries around and so I did some baking.

Now… in years pre-celiac I would have used “Nilla” vanilla wafers, so what should I use now? I had a bag of Pamela’s Simplebites Extreme Chocolate Flavored Mini Cookies. I used them.



Mini Cheesecakes are so easy to make. You don’t need many ingredients to make them, and their short oven time is perfect in the summer.

Mini Cheesecakes

Ingredients
  

  • 2 8 oz pkgs cream cheese
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 12 Pamela’s Mini Chocolate Cookies

Instructions
 

  • Preheat oven to 325 degrees.
  • Place foil paper muffin cups into muffin tin.
  • Place one mini cookie into each muffin cup.
  • Beat cream cheese, sugar, and vanilla until smooth. Mix in eggs until creamy.
  • Fill each muffin cup ¾ cup full and bake for 12-15 minutes.
  • Let cool completely and top with Greek yogurt and berries.
  • I also used chocolate cream cheese that I had in the fridge and made chocolate ones.
Tried this recipe?Let us know how it was!