This recipe happened by accident and often find those are the best ones. I started making homemade granola for the teachers at my daughter’s school. Now it is become a tradition and each year it has gotten better. I am the person who throws this and that in there, so this recipe is not exact, but play around with it indeed! When it began to bake, my condo smelled like buttered toffee, except I was using coconut oil. Then I sampled it, wow! Then I added some Enjoy Life Mini Chocolate Chips…oh my wow! Can’t wait for the teachers to get this year’s Chocolate Toffee Gluten Free Granola.
Chocolate Toffee Granola
7 cups of gluten-free oats
2 cups of raw pumpkin seeds
1 cup of quinoa flakes (or unsweetened shredded coconut flakes)
1/4 cup of chia seeds
1/4 cup of flaxseeds
1/3 cup of arrowroot starch (you may omit this I was trying to figure how to clump it together, though it did, I would have added more next time)
1/2 cup of maple sugar
1/2 cup dark brown sugar
1/2 cup of maple syrup
1/4 cup of honey
1 cup of coconut oil (or Earth’s Balance Soy-free Butter Spread)
2 tsp of cinnamon
2 cups of Enjoy Life Mini Chocolate Chips
Preheat oven to 325 degrees. Mix dry ingredients in a big bowl and stir. Melt coconut oil. Add sugars, syrup, honey and coconut oil (or Earth Balance Spread) together. Add wet ingredients to try ingredients.
Place wax paper on a cookie sheet and add 4 cups of the mixture onto the baking sheets. Cook for 40-minutes total, mixing the granola halfway during cook time. If the granola is still moist, cook for another 10-minutes. Allow to cool for another 15-minutes, then add the chocolate chips if you want it melted, or cool completely if you don’t want them melted.
I am submitting this recipe into their Recipe contest to be featured in their next Allergy Free Cookbook. The contest ends January 2013.