I made this allergen free granola while I was on crutches and standing on one foot – I kid you not. I really wanted to give a recipe for a granola that is free of the most common allergens (gluten, eggs, dairy, nuts, soy, white sugar) to a client who has multiple sensitivities and allergies and I was also feeling a little restless in the kitchen after injuring my ankle and being crutches bound, so I took the opportunity to do something a little fun and crazy. I modified my Fall for Granola recipe to remove the eggs and nuts and voila – we have crazy granola! It’s crazy because it’s allergy free and I created it on one foot 🙂
created by Sarah Maughan
Free of nuts, gluten, soy, dairy, white sugar and eggs
2 cups quinoa flakes (or gluten free rolled oats if you’re okay with oats)
1/3 cup Kasha (toasted buckwheat kernals)
1/3 cup pumpkin seeds, chopped
1.5 tbsp ground flaxseed
2 tsp cinnamon
2 tbsp chia seeds
1/4 cup water
1.5 tbsp coconut oil, melted
1/4 cup buckwheat honey
1/3 cup raisins
1/4 cup unsweetened large flaked coconut
1.Preheat oven to 350F
2. Chop the pumpkin seeds so they are a bit smaller
3. Soak the chia in water in a small bowl and let sit while you prep the other ingredients
4. Combine quinoa flakes, kasha, pumpkin seeds, flax, cinnamon, oil, and honey – then add the soaked chia mixture once it has thickened
5. Put granola on a baking pan (optional parchment paper to prevent sticking and ease clean up) and bake for 20 minutes, stirring occasionally. The granola should feel crunchy and not wet when it is done.
6. Stir in flaked coconut and raisins and store, or eat right away!
I ate mine with some unsweetened almond milk and also ate a bit dry. Eat however you like!