Ginger & Date Crunchy Gluten Free Granola

Ginger & Date Crunchy Gluten Free Granola
Photography by Elisa Watson. Pictured: Fresh Organic Goods Almond Milk.

Photography by Elisa Watson. Pictured: Fresh Organic Goods Almond Milk.

How good is granola? Whether it's with yoghurt and fruit for a delicious breakfast, or just a handful shoved in your mouth for an afternoon snack, granola is one of those foods I always recommend you have made on hand. This is a very simple gluten free granola which is refined sugar free, lactose free and also superbly delicious. I'm sure some of you will have picked up my ever growing love of both ginger and dates, so this muesli includes them both to add that extra little something special! I like to make up some granola or muesli on the weekend and store it in an air tight container or jar ready for me throughout the week so there are no excuses for leaving the house without breakfast (even if it's eaten on the run!).

So, start your week off on a good note and whip up a batch of this beautiful granola! You will be able to find all the ingredients you need at your local health food store, and if you're in Melbourne you can head to The Staple Store in Ripponlea as these women specialise in muesli  and will help you get together all the ingredients you need! 

Don't make excuses for skipping breakfast. Make sure you spend that moment mentally preparing for your day and taking a moment for yourself to enjoy beautiful food. Even if it means waking up that extra 15 minutes earlier, wake up, go outside, breath, have a cup of tea and sit down and nourish your body with something nutritious. You will have longer lasting energy throughout the day, and won't be reaching for the biscuits when you get to work! 


Ingredients
1 1/2 cups puffed brown rice
1 cup puffed quinoa
1 cup desiccated coconut
1 cup brown rice flakes
1/2 cup linseeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
3/4 cup rice malt syrup
1/3 cup tahini
1/2 cup maple syrup or raw honey
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp vanilla paste or 1 vanilla bean (scraped)
6 medjool dates (chopped)
1/4 cup chopped pecans (optional)


Method
Preheat oven to 180ºC/350ºF.

Place all ingredients into a bowl and mix until combined and well coated.

Spread onto a lined oven tray and place into the oven for 15-20 minutes or until granola is golden. You may have to use two oven trays or bake the granola in two batches. Check the granola half way through and mix with a fork to ensure extra crunch and that everything gets toasted.

Remove from oven and allow to cool on the tray. Once completely cooled, break granola up into pieces and place into an air tight container or jar. The granola will keep for 2 weeks.

Serve with yoghurt, fruit and/or your favourite nut mylk and enjoy!