This granola was made specifically as a method for enjoying the dried strawberries that we got at the market the other day. They aren’t just dried fruit, the strawberries do have some sugar added and when we bought them were labeled as “confiture”, making them more like fruit snacks, but oh were they delicious and worth every franc (at 4.50/100g they are not cheap!). So that we didn’t scarf them down like small children who had just found their way into Willy Wonka’s factory, I decided to incorporate them into a gluten free granola. Granola isn’t hard to make, it just takes a little babysitting and turning every now and then. The best thing about granola? You can put in it literally whatever you want!
I reminded myself of this granola yesterday when we were wandering around Geneva (Genève) and passed by a market with a dried fruit seller. Both of us immediately thought “Oooh, I hope they are selling fraises!” and a few minutes later, we were in strawberry heaven, snacking on one of my favorite ways to enjoy strawberries. I really must learn how to make such candy from scratch, but until then, I am content to buy them and put them in granola, served on top of yogurt with a little honey or maybe some chocolate chips
For the gluten free base, I used quinoa flakes, puffed millet, and shredded coconut. The choice was rather arbitrary, based on what I had in my pantry at the time. I had been contemplating whether or not quinoa flakes would work for such an application, but they kinda had the same shape as oats and so I decided, “Hey, why not give it a shot.” I haven’t found certified gluten free oats here yet, and in the US quinoa flakes are definitely a cheaper option than GF oats anyways. Toast, mix with sweetener, bake, then throw in some dried fruits and granola is done. My husband has been loving being able to eat yogurt and granola again – it’s one breakfast that for us, never gets old!
2 cups quinoa flakes
1 cup shredded coconut
1 cup puffed millet
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup honey
1 tsp cinnamon
1 cup dried fruit (goji berries, strawberries, kiwi)
1. Preheat oven to 300F. Spread out quinoa flakes and coconut on a jellyroll pan (one with lipped edges) and bake for about 10 minutes until toasted – watch closely, you don’t want it to burn!
2. In a large bowl combine toasted quinoa flakes and coconut with puffed millet.
3. In a medium pan on the stove, mix oil, syrup, honey, and cinnamon. Heat on medium stirring constantly until everything blends together – then immediately remove from heat and pour over granola mixture. Mix together until everything is evenly coated, then spread out on a pan and bake in the oven for 45-60 minutes. Time required will depend on how often you open the oven door to turn the granola (which you should do at least every 30 min), and also how thickly/thinly you spread out your granola into the pan. So you will have to keep an eye on it. You want it to harden a little but you do not want it to burn.
4. After baking, let cool completely and then add in dried fruit.