Glorious Gluten Free Granola

Adapt­ed from Gluten Free on a Shoestring

Free from Gluten, Dairy, Soy, Nuts, and Refined Sugar

Ingredients

• Slight­ly under 1 cup of Gluten Free All Pur­pose Flour
• 1 tea­spoon kosher salt
• 2 table­spoons fine­ly ground flax seeds
• ¹⁄₄ cup whole grain amaranth
• ¹⁄₄ cup whole grain millet
• ¹⁄₄ cup buck­wheat groats
• ¹⁄₄ cup quinoa
• 3 cups cer­ti­fied gluten-free old-fash­ioned rolled oats
• ¹⁄₄ cup gran­u­lat­ed coconut palm sugar
• ¹⁄₂ cup melt­ed coconut oil
• ¹⁄₂ cup pure maple syrup (prefer­ably Grade B)

Directions

1. Pre­heat oven to 275°F. Line a half-sheet (13-inch­es x 18-inch­es) rimmed bak­ing sheet with unbleached parch­ment paper, and set it aside.
2. In a large bowl, whisk the flour and salt to com­bine well. Add the flax seeds, ama­ranth, mil­let, buck­wheat, quinoa, rolled oats and sug­ar, and mix to com­bine well (work­ing out any lumps in the sug­ar). Add the oil and maple syrup and mix to com­bine well. Make sure all of the grains are coat­ed well with the sug­ar, oil, and syrup.
3. Scrape the mix­ture onto the pre­pared bak­ing sheet, and spread into an even lay­er. Place in the cen­ter of the pre­heat­ed oven and bake for 10 min­utes. Remove the bak­ing sheet from the oven; stir care­ful­ly to redis­trib­ute all of the ingre­di­ents and return to the oven. Bake for anoth­er 10 min­utes. Again, remove the bak­ing sheet from the oven; stir care­ful­ly to redis­trib­ute all of the ingre­di­ents and return to the oven. Bake for a final 10 min­utes, or until the gra­nola is light­ly gold­en brown all over.
4. Remove the bak­ing sheet from the oven and allow the gra­nola to cool com­plete­ly, undis­turbed, (yes real­ly, not even a lit­tle bite!) Trans­fer the gra­nola to a lid­ded glass con­tain­er, break­ing up large chunks into small­er ones. Seal and store at room temperature.