Gluten Free Quick Granola Recipe
“This is a super quick version of granola that you can make and eat the same morning and, unlike many commercial granolas is refined sugar free. It gets its sweetness from a bit of honey (use agave to make the recipe vegan) and freeze dried fruit. You can use whatever flavor of fruit you prefer but I kind of liked the idea of combining Crunchies freeze dried mangos to compliment the coconut and strawberries for color.” ~Carol
6 brown rice cakes (lightly salted or unsalted)
1 cup sliced almonds
½ cup flaked coconut
2 tablespoons butter or Earth Balance (dairy free butter)
2 tablespoons grapeseed (or other neutral tasting) oil
1/3 cup honey (use agave for vegan)
One 1 ounce package Crunchies Freeze Dried Strawberries (1¼ cups)
One 1.5 ounce package Crunchies Freeze Dried Mangos (1¾ cup)
Preheat oven to 350 degrees.
Crumble the rice cakes into small pieces (about ¼ inch) and place in a mixing bowl with the almonds and coconut. Melt the butter, oil and honey together in a small saucepan, add to the rice cake mixture and stir well to coat. Layer the mixture in a rimmed baking sheet and spread in an even layer. Bake for 10 minutes or until the mixture is golden brown, stirring once half way through cooking. Let cool and break into small pieces. Add in the fruit, stir to combine.
Store the mixture in an airtight container at room temperature.
Eat as is or with milk, almond milk or even coconut milk.