Gluten Free Granolas

Gluten-Free Granola Variations: 

The Yeast Connection Cookbook, A Guide to Good Nutrition & Better Health by William Crook, M.D. & Marjorie Jones, R.N.1989 ISBN#0-933478-16-X




2 cups amaranth flour 2 cups white buckwheat groats, ground 2 cups quinoa flour
2 cups puffed amaranth 1 cup sunflower seeds, ground 1 cup cooked quinoa
1 cup pecans or walnuts, or mixture 1 cup cashews or part whole buckwheat groats 1 cup Brazil nuts, sliced
1 ½ cups pear Fruit Sweetener, (see Note) 1 ½ cups pineapple Fruit Sweetener 1 ½ cups mashed banana
½ cup walnut oil ½ cup sunflower oil ½ cup canola oil
2 tsp. cinnamon 2 tsp. vanilla

Salt to taste



COMMERCIAL OAT may contain gluten, use gluten free oats if avoiding gluten

2 cups millet flour 2 cups rolled oats (not ground)
1 cup ground hazelnuts 1 cup oat bran
1 cup hazelnuts, halved or whole 1-2 cups almonds, halved or sliced
1 cup grape Fruit Sweetener 1 cup mashed banana or pureed peach-nectarine mixture
½ cup hazelnut or canola oil ½ cup almond oil
2 tsp. cinnamon 1 tsp. pure almond

Salt to taste


Fruit Sweeteners: Choose One:

1 fresh, ripe pineapple, diced

6 sweet, ripe pears, peeled and diced

6 Golden Delicious apples, peeled and diced

1 ½ lbs. sweet seedless grape

2 ripe, mangoes peeled and cut-up

Puree the fruit until it is nearly smooth. Add a pinch of vitamin C crystals to all fruit except pineapple. Heat to boil in a sauce pan. Reduce heat and simmer about ½ hour, stirring occasionally until slightly thickened (like applesauce or honey). Cool for 10 min.

Measure 2 Tbsp. into each space of an ice cube tray. Freeze quickly with freezer turned to coldest setting. When solid, transfer cubes of Fruit Sweetener to airtight container and store in freezer.

Directions for all Varieties

Preheat oven to 325° F. Mix dry ingredients in a large bowl. Mix oil and fruit in a small container. If Fruit Sweetener is frozen, melt over low heat. Remove from heat and stir in oil. Use a blender to liquefy banana. Add vanilla if using.

Combine mixtures. Pour liquids over dry ingredients and mix well to moisten. The mixture is dry, almost crumbly, yet you need to moisten the dry ingredients. If needed, add from 1 to 4 Tbsp. of water, to mix well. (The trick here is to add only enough liquid to moisten without getting it too wet like a batter.

Bake on an oiled jelly roll pan, in a single layer, for 50-60 minutes. Stir twice to break up clumps. The granola crisps as it cools. If not crisp enough, return it to the turned off oven for another 20-30 minutes to dry out.

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