My Granola Dairy Free Recipes

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MY GRANOLA - DAIRY FREE

This is a combination that I came up with, based loosely on a Nigella Lawson one, when I was diagnosed as lactose intolerant. This is one I adore, I eat this every morning with chopped fresh fruit and soy milk.

Provided by Kiwibird 2

Categories     Breakfast

Time 45m

Yield 1 1/2 kg, 10-20 serving(s)

Number Of Ingredients 17



My Granola - Dairy Free image

Steps:

  • Mix everything except the pears and ginger together in a huge bowl (this makes a vast quantity). I use a couple of large flat wooden spoons, but spatulas or slotted spoons work just as well - it's a really sticky mixture if you do it by hand --.
  • Spread the mixture in a large roasting pan - it will be about 2 cm deep.
  • Bake, uncovered, at 170C, checking and turning after 20 minutes, then every 10 minutes after that until it is golden brown and fragrant. You want it just golden brown as it will darken a bit more as it cools.
  • Remove it from the oven and allow to cool.
  • Chop the fruit, especially the ginger, finely and mix through the granola.
  • Store in an airtight container.

Nutrition Facts : Calories 671.2, Fat 37, SaturatedFat 4.4, Sodium 16.3, Carbohydrate 84.1, Fiber 18.1, Sugar 30.9, Protein 19.2

350 g rice bran, flaked
150 g millet, flaked
150 g quinoa, flaked
120 g sunflower seeds
100 g sesame seeds
50 g flax seeds
175 g applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120 g brown rice syrup
4 tablespoons liquid honey
100 g light brown sugar
250 g natural almonds, whole
1 teaspoon flaked sea salt
2 tablespoons sunflower oil
200 g dried pears
100 g crystallized ginger

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