Crunchy Nutty Coconut Granola - gluten free

We've been experimenting with Gluten Free recipes in our house for the last month or so now. It's not easy going gluten free and I was so worried that we'd never eat pasta or bread again. But we've found some great alternatives and so I thought I'd share a recipe we cooked up on the weekend.

I love a good breakfast and weekend breakies are all about bacon and eggs and cafe eating in our house. During the week we need quick, healthy delicious start to the day with no fuss. I love granola, especially with some natural yoghurt and a sprinkle of berries. You just feel good eating it! 

I adapted this recipe from Sarah Wilsons "I Quit Sugar" book. We're not ready to do gluten free and sugar free completely yet so I've added a little raw honey and some cranberries to the mix. 

Emily did the stirring

Crunchy Nutty Coconut Granola

1 ½ cups coconut flakes

1 ½ cups gluten free rolled oats

1 cup mixed nuts (almonds, pecans, walnuts, pepita’s, hazelnuts) chopped

½ cup dried cranberries

2 tablespoons raw honey

120g coconut butter (or oil as it’s sometimes referred to)

Pre-heat oven to 120’C and line a large baking tray with baking paper.

Mix all dry ingredients together.

In a microwave proof bowl melt coconut butter and honey together on high for approximately 1 ½ minutes.

Combine honey/coconut mixture with dry ingredients and mix with a large metal spoon.

Poor into lined tray and spread evenly over the tray.

Bake in the oven for approximately 20-25 minutes. It should be browned and will go crunchy as it cools.

Served best with some natural yoghurt or a splash of milk. 

Keep in an airtight container.