Gluten free breakfast cereals here in Australia can cost an arm and a leg and quite frankly, many taste similar to cardboard so we spent last weekend experimenting with granola.
This recipe was a clear winner, made with ingredients I always have to hand and converting my eldest, six slices of toast gluten eating son to gluten free cereal was an added bonus!
Makes enough to fill a 2.8l airtight box.
70g coconut oil
2-3 tablespoons vanilla extract
120g gluten free rice puffs
150g flaked almonds
60g pumpkin kernals
50g raw cashew nut, very roughly chopped
100g desiccated coconut
1 tablespoon cinnamon
Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.
In a pan, combine the honey, coconut oil and vanilla, bring gently up to the boil and allow to simmer for three minutes.
Combine all of the other ingredients in a large bowl, once the honey mixture has cooked for three minutes, pour it over the dry ingredients and stir very well.
Spoon the granola onto the two prepared sheets, spread out as much as you can.
Pop the sheets into the preheated oven and bake for 10-15 minutes, keeping a close eye on them in case they burn.
Once golden, remove from the oven and allow to cool on the trays.
Break the granola by hand into small pieces and store in an airtight container.