Gluten-Free Granola Clusters
Gluten-free granola is the perfect take-along snack, especially on road trips and long flights. It keeps well and is easy to eat on the go, and its high protein count staves off hunger pangs—and hopefully the ubiquitous “Are we there yet?”
- ½ cup pistachios
- 1 cup roasted almonds
- 1½ cup gluten-free rolled oats
- ¼ cup sunflower seeds, divided
- 1 tablespoon ground flax seeds
- ½ cup unsweetened shredded coconut
- 2 tablespoons fruity olive oil
- 2 teaspoons ground cinnamon
- ½ cup raw honey, liquefied
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ cup raisins
- Preheat oven to 250 degrees and line a baking sheet with parchment paper. Place the pistachios and almonds in a food processor and pulse roughly until you have small pieces—do not pulverize. Add oats, half the sunflower seeds and flax and pulse a few more times. You want the consistency of coarse crumbs.
- Pour into a large mixing bowl. Add the coconut and the remainder of the sunflower seeds. Mix well. Add oil, cinnamon, honey, vanilla and salt and mix well.
- Pour the mixture onto parchment-covered baking sheet and bake for 3 hours. It will still be slightly tacky when you remove it from the oven. Let it cool completely on the counter and it will harden like traditional granola. Break it up and stir in the raisins.