{recipe} Gluten-Free Granola

This recipe was gifted to us via the beautiful life of Anna Sinclair Tipps. It contains a few heated ingredients and would be wonderful in the transition to raw food, or for those who prefer “high raw”. If you wanted to make it entirely raw, you could probably stick the mixture in your dehydrator for several hours rather than the oven – until it’s fully dry and crunchy.

My entire family loves granola. Who doesn’t? Since my son, Robert (6), is a celiac, meaning he can’t have gluten products (including oats), I’ve been working on a gluten-free granola recipe for what seems like forever! They always seem to turn out very nut-heavy, which doesn’t really work for breakfast. Of course, I’d also like it to fit into my cancer-fighting list of foods. Well, I’m proud to say, I think I finally hit the mark!

The following recipe is my version of a traditional granola, only better! No oats so no gluten. It’s sweetened with agave nectar, so it’s also low-glycemic (good for cancer fighters). It’s also very simple to make and loaded with spices, whole grains, seeds, and nuts – all good for the healing body. This is something I would have LOVED to nibble on when I was going through chemotherapy. It’s not too sweet, and settles very nicely in the tummy too. I hope you enjoy it as much as we do. The children all give this a big thumbs up!

INGREDIENTS

1/3 C light olive oil or coconut oil (in liquid state)
¾ C agave nectar
1 tsp alcohol-free vanilla extract
4 1/2 C puffed brown rice*
1 C pecans or walnuts
1 C almonds
1/2 C sunflower seeds
2/3 C pumpkin seeds
½ C hazelnuts
½ C dried, unsweetened coconut (shredded)
¾ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp sea salt

INSTRUCTIONS
If you have time for it, soak the nuts in water overnight to remove the tannins. Drain and rinse well, and allow them to dry before using in this recipe. This will make them much easier to digest.

In a small saucepan, combine the oil and agave nectar and stir over medium-low heat. Allow it to heat until bubbles begin to form from the bottom of the pan, but do not boil. Remove from heat and allow it to cool for about 5 minutes. Add vanilla.

Pulse-chop all nuts and seeds in a food processor until minced. Combine remaining ingredients in a large bowl with nuts and seeds. Pour oil/agave syrup over dry ingredients and mix to coat well.
Line two large baking sheets with parchment paper. Spread the mixture over both sheets. Cook at 250 degrees for 1 hour. Serve with almond milk and fresh berries.

*Barbara’s Bakery Organic Brown Rice Crisps is highly recommended. There are only three ingredients: Organic Whole Grain Brown Rice, Organic Fruit Juice Concentrate (Apple, Peach, Pear or Pineapple), and Sea Salt. If you can find one with even fewer ingredients, all the better.

This is one of the few times you’ll see me using a packaged ingredient as I do my best to avoid them as much as possible. I believe this to be a reasonable compromise however.

A FEW CANCER FIGHTING PROPERTIES
The almonds, whole grains, and spices in this dish make it a joy for the digestive tract as well as the nervous system. There is also some argument among researchers that almonds help to inhibit cancer growth and lower cholesterol.

PLEASE TAKE NOTE! We were psyched when Anna Sinclair Tipps’ family agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Anna’s recipes and want to keep a good relationship with her family. Out of respect for how awesome sauce Anna’s family and her creations are, PLEASE do not repost this recipe without her family’s direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the granola in some way!