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All-Day Apricot Granola (Gluten-Free)

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All-Day Apricot Granola (Gluten-Free)

More Granola Recipes

Christina Soong-Kroeger

Granola is one of those delightful breakfast cereals one can happily munch on all day, either in a bowl with some milk or by the handful straight out of the jar.

This Apricot Macaroon Granola (Gluten-Free) is an incredibly tasty and filling Granola with a sweet and salty flavour combination.

The sweetness is from the dried apricots and the macaroon-y meringue and coconut mixture that is folded into the dry ingredients while the saltiness is from the abundant roasted and salted peanuts scattered throughout.

This recipe is perfect for celiacs who have to avoid gluten but those who have no problems with gluten will find this equally delicious. Unlike many gluten-free cereals, this Granola is packed full of flavour and crunch.

This mixture makes enough for a large cereal jar but be warned, it may not last you as long as you think!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8

Ingredients:

  • 170 grams puffed rice
  • 120 grams shredded coconut
  • 120 grams dried apricots, cut into small pieces
  • 120 grams roasted and salted peanuts
  • 3 large eggs, at room temperature
  • 80 grams brown or raw sugar

Preparation:

  1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced.
  2. Line a baking tray with baking paper.
  3. Place rice, coconut, dried apricots and salted peanuts into a large mixing bowl and set aside.
  4. In another bowl, beat the eggs until they stand up in firm peaks.
  5. Gradually add the sugar, beating well after each addition, until meringue is thick and shiny.
  6. Fold the meringue mixture into the dry ingredients and mix well, so that the dry ingredients are completely coated.
  7. Fold the meringue mixture into the dry ingredients and mix well, so that the dry ingredients are completely coated.
  8. Using a spatula, spread the mixture out evenly onto the baking paper.
  9. Bake for 25 minutes or until mixture is browning nicely.
  10. Remove tray from oven and leave granola to cool on tray until completely cold.
  11. Scoop up the granola and store it in an air-tight container.
  12. Best eaten within a week but it may not last you that long.
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