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Spring snack: Gluten-free granola bowl

By Sarah Schweitzer


Spring will be full of nice days for hiking, biking and taking walks. Why not make your own homemade granola to have with fruit for breakfast, to take along on one of those hikes or even to sprinkle on top of your favorite non-dairy frozen treat?

Light, crunchy, sweet and healthy. Making your own homemade granola is fun, easy and so tasty.

Gluten-free granola

4 cups old-fashioned gluten-free oats

1/2 cup of unsweetened shaved coconut

1 cup of sliced raw almonds

1/2 cup of light agave or honey

1/3 cup of coconut oil; melted

1 cup freeze-dried strawberry slices

2 tablespoon of strawberry powder

1 teaspoon of pure vanilla extract

3 tablespoon of hemp seeds

1/4 teaspoon of fine salt

Lightly toast the coconut on a sheet pan at 325 degrees Fahrenheit for 8-10 minutes or until lightly toasted. Allow to cool.

Mix all of the ingredients together except for the strawberry slices, coconut, and hemp seeds.

Bake your granola at 325 degrees Fahrenheit for 30-40 minutes or until dry and light golden brown. After removing the granola from the oven, add your coconut, strawberry slices and help seeds. Gently combine.

Cool and store in an air tight container for up to one month. This granola is great with yogurt and fresh fruit.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.

Gluten-free granola