Gluten-Free, Oat-Free Crispy Maple Granola

Ingredients

  • 3 Cups Erewhon Gluten Free Organic Brown Rice Cereal (it is certified gluten-free by GFCO)
  • 2 Cups + 1/3 Cup Raw Cashews, Divided (can sub 3 Tablespoons
  • Cashew Butter or other Nut Butter for the 1/3 Cup Cashews, if desired)
  • 1/3 Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt
  • 1/2 Cup Unsweetened Shredded Coconut
  • 2 Tablespoons Flaxseeds


Instructions

  1. Preheat your oven to 300ºF.
  2. Place the crispy rice cereal in a large bowl. Roughly chop the 2 cups of cashews, and stir them in with the cereal. If using whole nuts, grind the 1/3 cup of cashews in your spice grinder. It will turn into a powder – if it starts to clump and become nut butter, even better.
  3. Place the ground cashews or nut butter in a small pan. Add the maple syrup, vanilla, cinnamon, and salt, and place the whole shebang over medium-low heat. Whisk to combine. If a few little nut bits remain, no harm done.
  4. When it comes to a low boil, let it boil, while whisking, for about a minute or two, then remove it from the heat.
  5. Pour the maple mixture over the cereal and nuts in your bowl. Sprinkle on the coconut and flaxseeds, and then gently stir to combine and coat everything with the gooey mixture.
  6. Spread the cereal mixture out on two cookie sheets (greased or lined with a silicone baking mat – I use the baking mat) or in two 9 x 13” glass baking pans. Keep in mind that metal (not lined with a silicone baking mat) will cook (and burn) the granola cereal much faster than glass. You may want to reduce the oven temp to 275ºF if using metal.
  7. Bake the cereal for 30 to 40 minutes, stirring it every 10 minutes for even cooking, or until it is browned and crispy to your liking.


Additional Notes

  1. For a sweeter cereal, swap honey or agave for the maple syrup, add a few drops of liquid stevia to the maple mixture, or simply add a tablespoon or two of coconut/palm sugar or brown sugar to the maple mixture before cooking.
  2. Feel free to sub your favorite nut(s) and/or seed(s) for the cashews in this recipe. We just love the creaminess of cashews.
  3. Not a fan of coconut? Go ahead and omit it … and maybe up the flaxseeds to 1/4 cup if desired.
  4. Toss in some chocolate chips and make it a snack mix that your family will devour.

Source: Alisa Fleming