Pecan Praline Granola (GF & Low-GI)
Granola is something I can’t live without! I love trying out new granola recipes, and this is by far the best one yet!
Ingredients
- 4 cups gluten-free oats
- ½ cup organic quinoa (rinsed and uncooked)
- ½ tsp sea salt
- 1 vanilla bean
- ¼ cup organic coconut oil (could be substituted for organic safflower oil, or organic butter)
- ¼ cup Coconut Palm Syrup or Raw honey
- ½ cup Coconut Palm Sugar
- 1 cup raw pecan pieces
Instructions
- Heat the oven to 225 deg.
- Blend the quinoa and a ½ cup of oats in the blender to make a flour. (It doesn’t have to be completely smooth, but just break it down a bit) Add it to the rest of the dry ingredients in a bowl.
- Heat up the coconut palm syrup and coconut oil slightly so that it’s thins out.
- Slice open the vanilla bean, slide butter knife along the inside of the bean to extract all the vanilla goodness. Add to the oil mixture.
- Mix thoroughly and add to the dry ingredients until well incorporated. Spread the oat mixture onto a cookie sheet lined with parchment paper.
- Bake for 1.5hrs or until golden brown. (The granola will crisp up a bit as it cools)
- Let cool and transfer granola to an airtight glass jar.
Notes
Enjoy with almond milk, sprinkled onto your favorite yogurt and berries, or just grab a handful when you are on the go!
Store bought granola tends to have lots of ingredients, lots of sugar and fat. Many times, the sugars are white and the fats are not the good fats. My version of granola is Gluten Free, Low Glycemic and uses the best ingredients! I added quinoa for some added protein and to enhance the crunch. I also used minimally processed sugars to sweeten it so you end up on the sugar rollercoaster! Give it a try and let me know what you think!
