Gluten Free Asian Granola |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 10 |
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Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy! Read more ! Ingredients:
1 cup toasted buckwheat (kasha) |
1 cup cooked black rice, cold |
2 tbsp uncooked millet |
1/3 cup unsweetened long-shred coconut |
1/4 cup slivered almonds |
1/4 cup toasted pumpkin seeds |
1/4 cup sesame seeds (i used black since i had them) |
1 1/2 tsp chinese 5 spice |
1 tsp fresh grated ginger |
pinch kosher salt |
2 tbsp almond butter |
2 tbsp agave nectar |
3 tbsp coconut or raw sugar |
2 tbsp coconut oil |
1/2 tsp coconut extract |
1/2 tsp vanilla extract |
1/4 cup chopped dried pineapple |
2 tbsp dried cranberries (i used raspberry flavoured, they were the only ones i had) |
Directions:
1. Preheat oven to 325°F.
2. In a large bowl, mix together the kasha, rice, millet, coconut, almonds, seeds, 5 spice, ginger and salt.
3. Melt together the almond butter, agave, coconut sugar and coconut oil until runny.
4. Pour the mixture over the dry ingredients and stir with a rubber spatula until the dry ingredients are evenly coated.
5. Spread mixture onto a lined baking sheet and press into a piece that holds together.
6. Bake for 25minutes.
7. Stir, then return to the oven for 20 minutes.
8. Remove from oven and stir in the pineapple and cranberries.
9. Place in the turned off oven and let cool 1 hour.
10. Cool completely on the baking sheet.
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