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!
- 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.