Gluten Free Granola

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  • Dietary Needs

    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
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Why not try making some of this delicious gluten free, egg free, dairy free granola. Make up a batch in advance and you will always breakfast ready for those mornings when you are on the go. This is a great breakfasdt idea for vegans.

The recipe is by Adriana and is taken from


  1. Preheat oven to 170°C (fan 150°C, gas mark 3).  

  2. In a large bowl combine the almonds, hazelnuts, gluten free oats, pumpkin seeds, sunflower seeds and dessicated coconut.

    • 100g Almonds (Whole)
    • 100g Hazelnuts
    • 150g Gluten Free Porridge Oats
    • A Handful Pumpkin Seeds
    • A Handful Sunflower Seeds
    • 100g Dessicated Coconut
  3. In a separate bowl cut the apricots into smallish chunks and combine with the raisins. Set the bowl of dried fruit aside.

    • 50g Apricot(s)
    • 50g Raisins (or Sultanas )
  4. In a small saucepan combine the sunflower oil, honey and muscovado sugar. Heat over a gentle heat, stirring until the sugar has dissolved, but do not allow the mixture to boil. Add the molasses and stir through.

    • 30ml Sunflower Oil
    • 100ml Honey
    • 40g Unrefined Light Muscovado Sugar (We Like Billington's)
    • 2 tbsp Unrefined Molasses Sugar (we like Billington's)
  5. Pour the honey mixture over the seed and oat mixture, stirring to combine.

  6. Spread the mixture on a large baking tray making sure it's evenly coated. Bake for 7 minutes and then stir through. Bake for a further 7 minutes until the mixture is lightly brown. Watch it carefully as it can burn.

  7. Take the mixture out of the oven and pour into a large bowl. Add the chopped apricots and raisins and stir through. Leave the mixture to cool for an hour or so before placing in an air tight jar or tin. The granola will keep for about 1 month.

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