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Saturday, May 28, 2011


In the 70s I made my granola in a tiny gas oven in my camper/breadtruck, a unique vehicle that my first husband and I tooled around in, from lookout tower in Idaho to Priest Lake, Hill's Resort where we worked.  The granola I made then was from organic oats and wheat germ and coconut and raisins and honey and oil.  Now I don't eat granola, because I don't eat oats.  (And I don't eat gluten.)  Many gluten-intolerant folks don't eat oats because they are made on equipment that also makes wheat products.  I, however, am allergic to oats too.  A grass allergy.  Anyway, you can buy oats from companies that only process oats and other grains, but nothing with gluten.  Check it out on the web: and Bob's Red Mill.


3 cups gluten-free rolled oats, Teff, Amaranth 
1 cup slivered organic almonds 
1 cup organic cashews
3/4 cup shredded organic coconut
1/4 cup plus honey or maple syrup
1/4 cup plus 2 tablespoons olive oil
1 C raisins (add after the granola bakes)

Bake for 1 hour on a cookie sheet, stirring every 15 minutes or until golden at 250.  Enjoy with nut milk.

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