Lemon Ginger Granola – Gluten Free
A little crunch, a little sweet and a little gingery kick!
Day three of cloud-filled skies here in Santa Fe. Whew my tolerance is being tested. Yes, I grew up in New England, yes I am used to months of inclement, gray, rainy weather…but I voluntarily left it. I know that this weather will pass, and we will be back to daily sunshine here soon enough…but right now the prognosis is 5 straight days of gloom. Sort of like a bad rash… So I am trying to find activities to get me through!
Oats, Sunflower Seeds, Buckwheat Groats, Coconut and Chia
My current options include:
Creativity- baking
Socializing – playing pool with friends
Laughing – watching New Girl
Dancing – Nia classes bring me joy!
Escaping – still looking for a drivable distance where there is sunshine.
What do you do in order to fight away the gray gloom?
Sliced almonds, candied ginger and lemon zest
How about a bowl of hearty, belly warming gluten free granola? While I have enjoyed trying out multiple versions of this delicious way to start the day, including Peanut Butter Granola and Fig Walnut Granola, this Lemon Ginger Granola is the best version yet, dear readers!
Fresh-from-the-oven
Hearty, earthy grains give this granola a great crunch and an ample supply of good fats and proteins. The tangy lemon zest and spicy ginger play with your taste buds and get your digestive system moving and grooving. Top it off with the milk of your choice ad some sliced bananas and you have the perfect combination of a delicately sweet and hearty breakfast. What are you doing this weekend? How about a bowl of fresh-from-the-oven granola?
Lemon Ginger Granola – gluten free
1 cup gluten-free rolled oats
1/3 cup buckwheat groats
1/3 cup sunflower seeds
1/3 cup chopped raw almonds
1/3 cup chopped crystalized ginger
1/3 cup coconut flakes
2 tablespoon chia seeds
pinch of salt
1 teaspoon lemon zest (or more)
juice from 1/2 lemon
2 tablespoons coconut oil
2 tablespoons water
1 tablespoon agave
Preheat oven 250 F.
Mix all dry ingredients together in a mixing bowl.
Whisk together all liquid ingredients and add to dry ingredients.
Pour granola mixture onto a parchment lined baking sheet. (I will usually keep the granola touching but it doesn’t have to be firmly packed).
Bake in the oven for 30 minutes. Let it cool on the pan before storing so that it won’t be too moist.
Tags: agave, almonds, buckwheat, chia seeds, coconut, coconut oil, crystalized ginger, granola, lemon, oats, sunflower seeds
Categories: alternative grain, breakfast, dairy free, egg-free, gluten-free, snacks, vegan, vegetarian, wheat-freePosted on Friday, November 22nd, 2013. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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