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Hi all!

My "recipe" for granola comes from my imagination - each time I make it a
bit differently - I will explain what I do...basically, you need dry
ingredients and wet ingredients.

For the dry ingredients, I use big bags of GFpuffed cereal (rice, corn,
and/or millet), dried GF cranberries (or other dried fruit), GF coconut,
sesame seeds and  sunflower seeds (unhulled, unroasted, unsalted - I buy
them in bulk from the coop), flax seeds (ground or whole), and any nuts or
other dried fruits I have around.  I add spices like cinnamon, ginger,
nutmeg, and cloves (in the ratios for pumpkin pie or apple pie) and some salt.

For the wet ingredients, I got the bright idea one day that you can used
water for some of the oil (to make it less fatty but to still have enough
liquid to coat the cereal) so I did!  I use 1/3 part water, 1/3 part oil
(canola, light olive oil, corn oil, sunflower oil, peanut oil, sesame oil,
or safflower oil or a blend of some of each), and 1/3 part "syrup" - I use
a combination of pure maple syrup (I buy in bulk at the coop and choose
B-grade which tastes better - any know why?), GF molasses, and GF rice
syrup and even some brown sugar...heat the wet ingredients in a pan to
dissolve the sugar (if you used it) and to thin the syrups/molasses...

Then pour this mixture over the dry ingredients - this part is MESSY and
you need a BIG bowl, but the cereal will compress as it's moistened.  Be
patient and stir -s-l-o-w-l-y- with a large spoon until evenly coated.
Feel free to sample it at this point!

Spread it on a couple of cookie sheets and bake it for a long time (a
couple of hours?) at about 275-300 degrees F.  Check it every 30 minutes
and stir it a bit so it can all dry evenly, but not burn.  I have left it
in the oven (with it turned off) for the day before or after it is mostly
dry and restarted the drying process with the oven when I am back home to
supervise it.  It is quite forgiving.  The idea behind drying it out
completely is to prevent it from growing mold - the more dry the better.

I store it in 2 quart jars with plastic lids (I don't like the smell of
plastic tubs!).  The last time I made it, it yielded three full jars and I
started with three bags of puffed cereal.  It lasts a good while and you
don't have to eat preservatives, ingredients you don't really like or
hydrogenated oils.  We eat it with soy milk or take a cup in the car and
eat it dry - yum.

Remember to use what you have and to have fun doing it!

Love, Linda