with Certified Gluten-Free Oats
Peg converted this non-gluten-free granola recipe. She mixes this into her yogurt in the morning for breakfast.
Note: Oats have been controversial for over 20 years. Are they acceptable on a GF diet or not? Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barely, rye and oats.
Most medical professionals say gluten-free oats can be tolerated in limited amounts [1/2 to 3/4 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.
Should you decide to add GF oats to your diet, please consult your medical professional.
For a general overview on oats see: http://celiacdisease.about.com/od/theglutenfreediet/a/OatsForCeliacs.htm
5 cups certified gluten-free oats (GF Harvest Oats used here)
2 cups chopped pecans or 1 cup chopped pecans and 1 cup almonds & sunflower seeds
1 cup shredded coconut
1/2 cup ground flax seed
3/4 cup brown sugar
1 teaspoon cinnamon (Penzey's)
1/2 teaspoon salt (use less if desired)
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses or sorghum syrup
Preheat the oven to 300 degrees
Combine first 5 ingredients in a large bowl.
Combine the remaining ingredients in a sauce pan
Place over medium heat and cook - stirring often - until the sugar dissolves.
Pour hot mixture over the dry mixture. Stir until thoroughly blended. Mixture will appear wet.
Spread evenly in a large jelly roll pan or a shallow pan with sides.
Bake at 300 for 1 hour, stirring every 15 minutes.
Cool and store in an air tight container
Yield: 9 1/2 cups