How to make gluten free and vegan granola. A little-known fact (except, of course, to sufferers), is that a small percentage of Coeliac sufferers are also intolerant to Oats. Oats – even gluten-free oats – contain avenin which can trigger the same immune response as gluten in those suffering from intolerances.
Because Oats constitute many delicious breakfasts and because people with gluten-intolerance are deprived on such delicacies such as porridge or granola, I have been experimenting with other cereals.
Buckwheat has been linked to the lowering of cholesterol and high blood pressure, due to their rich supply of flavonoids, contributing to regular blood flow, and protecting the body from free-radicals. There are also studies into the usefulness of Buckwheat stabilising blood sugars. Of course, if none of these things are an issue, or you can’t find Buckwheat Flakes easily (I get mine from my local health shop, but you can buy them from Amazon here.
Why Make Your Own Granola?
I get why it’s easier to buy granola, it’s convenient, it seems cheaper and it’s so easy. However, I have always found that bought granola is so sweet, and you just don’t know exactly what’s in it.
My recipe has reduced sugar, and is packed chock full of good stuff like chia, pumpkin and sunflower seeds. You can also adjust what’s in granola. Don’t like nuts? Replace with dried fruits. Don’t like Raisins? Use chocolate chips, cacao nibs or more nuts!
Quick and Easy Vegan Granola – try these ingredients
- Nuts: peanuts, almonds, hazelnuts, pecans, walnuts, pistachios, macadamia
- Seeds: sesame seeds, poppy seeds, sunflower seeds, pumpkin seeds, linseed, flaxseed
- Fruit: raisins, currants, sultana, dried cranberry or cherries, chopped dried apple, banana, dried papaya, dried strawberry, chopped crystallised ginger
- Sweeteners: maple syrup, honey, date syrup, agave syrup, golden syrup
- Flavourings: cinnamon, vanilla, almond, cocoa powder, ginger
So just how easy is Easy Stir and Bake Gluten Free and Vegan Granola
It’s incredibly easy. Simply mix all your dry ingredients in a large mixing bowl, including the soy milk powder, the stir through the wet ingredients and bake! It’s that simple!
- Don’t spread the granola out too much on the baking sheets. You want it to be close enough together to promote large clusters.
- Line the baking sheets with greaseproof paper. It makes it easier to transfer into a large bowl once baked. If, like me, you only have one baking sheet, you’ll want it quickly for your next batch!
- The granola crisps up further on cooling.
- Use broken pieces of nuts rather than halves (if using walnuts or pecans)
- Make sure to set your timer for 2 x 10 minutes intervals to turn the granola. This both stops it burning and ensures an even colour, but it also promotes the ubiquitous granola clusters.
- Mixing Bowl
- Baking Sheets
- 2½ cups (220g) Buckwheat Flakes or use oatmeal if not gluten-free
- ½ cup (115g) Raisins
- ¼ cup (50g) Sunflower Seeds
- ⅛ cup (25g) Pumpkin Seeds
- ⅛ cup (25g) Sesame Seeds
- ½ tbsp Chia Seeds
- ½ cup (45g) Desiccated Coconut
- ½ tsp Salt
- ¾ cup (150g) Soy Milk Powder
- 1 cup (150g) Mixed Nuts
- ½ cup (120ml) Maple Syrup or Agave Syrup
- ½ cup (120ml) Rapeseed Oil or melted Coconut Oil
- 1 tbsp Dairy-Free Milk
- Preheat oven to 160c
- Mix all the dry ingredients in a bowl
- Mix the wet ingredients in a jug and pour over the dry. Stir gently until all combined and mixture starts to clump
- Bake on baking sheets, make sure to put quite a lot on each sheets, this helps encourage the clumps of granola!
- Bake for about 25 minutes, until golden brown, stirring after ten minutes to ensure an evening browning
- Leave to cool on a baking sheet, then transfer to large jar or container.