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Berry season is in full swing where we live – we had a delicious crop of strawberries (did you see my recipe for Strawberry Oat Squares ?) and now we’re in the middle of raspberry season. I can’t seem to get enough of these delightful little berries.
One of my favorite ways to eat berries is on my cereal. When I was younger I would douse my Shreddies in brown sugar and raspberries, but that just won’t work for me anymore (oh how I loved my Shreddies).
Lately it’s been all about granola. But even a bowl of maple syrup sweetened granola, as delicious as it is, is too much sweetness for this sugar-free momma.
So what’s a pregnant momma with cravings to do? Create a recipe for Date-Sweetened Granola of course!
I hope you guys love this as much as I do. It even clumps into heavenly little clusters. Sprinkle with your fave berry and pour on some dairy-free milk.
Date-Sweetened Gluten-Free Granola
- ½ cup unsweetened applesauce
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 8 medjool dates, soaked until soft and pitted
- 2 1/2 cups certified gluten-free rolled oats (I use Avena’s Only Oats)
- 1/2 cup raw sunflower seeds
- 1/4 cup raw sesame seeds
- 1/2 cup chopped raw almonds
- 1/2 cup chopped raw walnuts
- 1/2 teaspoon sea salt
- 1/2 cup liquefied coconut oil (measured in a dry measuring cup)
- 2 tablespoons ground chia seed
Optional add-ins after baking
- pumpkin seeds
- hemp hearts
- dried fruit
- shredded coconut
1. Line a large baking tray with parchment. Preheat oven to 325 degrees.
2. Combine applesauce, vanilla, cinnamon, and dates in your blender or food processor (until a paste forms). Scrape into a medium-sized bowl and set aside.
3. In a large bowl, combine oats, seeds, almonds, walnuts, and sea salt.
4. Combine coconut oil with the liquid applesauce-date mixture.
5. Stir in ground chia seed.
6. Add liquid mixture to oat mixture and mix well to thoroughly combine.
7. Spread on the prepared baking sheet and bake at 325 degrees for 35-40 minutes. You MUST watch this and stir often to prevent from burning and over-clumping. The edges like to brown fast so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 10 minutes after that.
8. Remove from oven and stir in optional add-ins. Let cool completely on tray.
9. Store in an air-tight container on the counter for 2 days and then freeze.
Are you interested in more refined sugar-free recipes? Check out Ricki Heller’s newest book Living Candida-Free: 100 Recipes and a 3-Phase Program to Restore Your Health and Vitality. It’s available now for pre-order.