Honey Nut Granola

Honey Nut Granola

Honey Nut Granola

I love my breakfast of Greek yogurt topped with fresh fruit and granola.  It’s pretty much the only thing I can handle that early in the morning (besides my mandatory cup of coffee of course!).  But buying gluten free granola can be really expensive and I was looking for something that had a really great sweet, cinnamon flavor.

After a bit of searching, I came across this basic granola recipe that had the flavor I was looking for.  I halved the recipe, and then made a couple of adjustments to some of the measurements since I wanted to add almonds.  I also decided to use regular flax seed instead of the ground flax seed as that was what I had on hand and I was too lazy to grind it that day.  The result?  A simple, nutty, sweet, cinnamon granola that tastes fantastic on my morning yogurt.  The Dude and I are also known to eat it plain as a quick snack.  It’s that good!

Honey Nut Granola

Prep Time: 10 minutes
Bake Time: 30 minutes (stirring every 10)

Ingredients:
3 cups GF old-fashioned oats
1/3 cup packed brown sugar
1 Tbsp. cinnamon
1/2 tsp. salt
1/3 cup honey
3 Tbsp. melted butter or coconut oil
1/2 cup sliced almonds
1 Tbsp. flax seed

Directions:
Preheat the oven to 300 °F.

In a small bowl, melt the butter in the microwave. Add the honey to the melted butter and stir to combine. Meanwhile, in a large bowl, combine oats, cinnamon, brown sugar, salt, almonds, and flax seed. Pour butter/honey mixture over the dry ingredients and stir well to combine.

Spray a large cookie sheet with cooking spray and spread the granola out in the pan.

Bake for 30 minutes, stirring every 10 minutes. Remove the granola from the oven and let it cool on the cookie sheet.

Once it’s cooled, break it into smaller pieces and store it in an air tight container. This recipe usually lasts our family 1 ½-2 weeks.

Feel free to add other things to this like dried fruit or other nuts and let me know how it turns out!

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Gluten Free Honey Oat Bread

Gluten Free Honey Oat Bread

Gluten Free Honey Oat Bread

My husband’s favorite food is bread.  Seriously.  When we were dating,  we would walk into the grocery store and he would head straight back to the bakery section to squeeze and smell the loaves until he had found the perfect one.  And then to top it off, he would have it half eaten by the time we got to the checkout!  So, when we all made the move to eating gluten free, I knew I had my work cut out for me to find just the right bread recipe.

Thankfully, I have found a one that works well for our family.  Well, 3 out of 4 of us anyway….Little Bit won’t eat it, but then again, she doesn’t eat most things…(more on that some other time).  After searching and looking at a number of different recipes, I came across this one on Yammie’s Glutenfreedom.

I did a little tweaking to the recipe and the method (it was a little too sweet for us and The Dude didn’t want cinnamon in his sandwich bread), and there is was…a fantastic, easy homemade bread recipe!

Gluten Free Honey Oat Bread

Ingredients:
3 ½ cups GF Oat Flour
½ cup Brown Rice Flour
½ cup Tapioca Flour
2 tsp. Xanthan gum
1 tsp. Salt
2 Tbsp. dry active yeast
1 ½ cups warm water
¼ cup canola oil
¼ cup honey
4 eggs

Directions:
Whisk to combine the yeast and the water and let sit for a few minutes (I just whisk the yeast into the 2-cup glass measuring cup I used to measure and warm up the water). Meanwhile, in a large bowl, whisk together the oat flour, rice flour, tapioca flour, xanthan gum and salt. Add the oil, honey, eggs, and lastly the yeast/water mixture. Beat for a few minutes until fluffy.
Note: add the oil, then the honey using the same measuring cup. This will help the honey slide right out of the measuring cup since it will have had oil in it first.

Pour into a well-greased 10 inch loaf pan. Use a spatula for this. To get a nice, smooth top to your bread, dip the back of the spatula in water, then spread out and smooth out the dough. If the dough begins to stick to the spatula, dip it in the water again and repeat as needed until the top is smooth. Allow the dough to rise for 45 minutes or until doubled.*

*I put my bread in the microwave to rise believe it or not. I take a mug (like one I would use for my morning coffee) and fill it with water. Then, I put it in the microwave for a few minutes until it’s nice and hot. I move the mug into a corner of the microwave and stick my loaf pan in there and set the microwave timer for 45 minutes. The steam from the hot water helps to create and warm, moist environment, which is just what the dough needs to rise properly.**

**Please make sure you DO NOT turn on your microwave while the bread is rising, especially if you are using a metal pan as that could be very dangerous! Be sure that everyone in your house knows that you have  bread rising in there and that the microwave is out of commission for the next 45 minutes.

While the bread is rising, preheat the oven to 350 °F.  Once the loaf has doubled in size, place it in the oven and bake it for 45 minutes or until done. Remove from pan and allow to cool fully before cutting. Store in a sealed plastic bag. It will stay fresh on the counter for a 2-3 days (although it may start to get a bit on the crumbly side) or in the refrigerator for up to a week. It’s usually gone within a few days at our house though!

Leave a comment and let me know how it turns out!

Why Start A Blog?

Here is the long and the short of why I am writing a blog about gluten free cooking, making your own household products, and other things to help you have a busy blessed life.

Why make gluten free food?

It started with wanting to help my son who was diagnosed with moderate ADHD and Sensory Processing Disorder. We didn’t feel that pharmaceuticals were the answer for us, so we looked into some more natural approaches and discovered the gluten free, casein free diet. It’s been almost 6 years and he is still (mostly) gluten and dairy free. He can cheat every once in awhile with a hard cheese and be okay. We also don’t let him have red food coloring and he takes a couple of homeopathic focus medications and…he is thriving!

The rest of us jumped on the gluten free wagon a little over a My Familyyear ago (why we didn’t do it sooner, I have no idea) and have never looked back. The Hubs and The Dude are both gluten and dairy free, while The Little Bit and I are able to handle dairy.

All of the recipes you find here will be gluten free, but they may not all be dairy free. If you find a way to make one of those dairy free as well, go for it and let me know how it works out! I am also starting to venture into things like juicing, water kefir, and the idea of going paleo (not sure I can give up dairy!). I’ll keep you posted on those.

Often I have taken a recipe and adjusted it to make it my own by tweaking this and that. I will always post a link back to the original recipe, because it’s just wrong not to. So, if you like a recipe, make it your own, but link it back to the original post please!

Why make my own household products?

Because my daughter’s skin is extremely sensitive to dyes, artificial fragrances and other chemicals. Even a scented hand lotion can cause hives. The things that I make are, for the most part, made from things you can buy at your local grocery store. And she can use every one of them safely.

Once I started making a few things, I started wondering what else I could make, and now that that train has left the station, I just don’t think there is any stopping it!

So…why start a blog???

After 6 years of making gluten free goodies, I have quite the collection of recipes. And the people in my life know that I make those gluten free goodies (and other things) and have started asking for the recipes. It’s gotten to the point where I receive a handful of requests every week, and a blog seemed to be to be the best way to put it out there.

I hope you enjoy!