I know I was totally on the dessert and cookie train for a while, but it’s time to switch gears to breakfast! Last year, I posted a granola recipe that would be perfect for gifting and just straight up eating, but what about the gluten-free mamma jammas in your life? I never really had anyone close to me who has a gluten allergy until fairly recently. My dear friend Danielle, who I lived with while studying abroad in Australia, recently found out she has a severe gluten allergy. While I don’t see Danielle as often as I would like (hello distance from WI to PA!), we do talk often about what is gluten free and what she can substitute for certain desserts. I know that I can text her and say ‘Is [insert food here] gluten free? I have no clue!’ and she will tell me without judging my lack of gluten knowledge. I mean, come one, after you live/travel/attend school with someone for a few months, you’ve seen a lifetime of things to laugh at them for, so this is totally minor.
I started out with using millet because I picked up a bag at Whole Foods because, I don’t know, it seemed like something I should try, right? Plus, after getting Super Natural Every Day from Heidi, I knew I needed to pick up millet to make a variation on one of her muffin recipes. Not being sure how to make a super hard grain into granola, I cooked the millet first, then mixed up the granola and baked it. I have seen variations where the millet is just soaked first, not cooked, so that’s an option too. Make this for yourself or gift it to your favorite gluten free friend!
Toasted Millet and Pecan Granola (Gluten-Free)
- 3 cups cooked millet
- 1 cup chopped pecans
- 1/2 cup agave nectar or maple syrup
- 1 teaspoon cinnamon
- 1/3 cup ground flax seed
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/8 teaspoon allspice
- 2 teaspoons vanilla
Preheat the oven to 325 degrees F. Line 2 rimmed cookie sheets with parchment paper and set aside.
In a large bowl, combine all ingredients and mix until thoroughly combined. Spread mixture evenly between the two cookie sheets and spread out pretty thin. Bake for an 1 hour, check to see if mixture is crunchy enough, then bake for additional 15 minutes, if needed. Store in a sealed container at room temperature.
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