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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.4 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Gluten Free Asian Granola calories by ingredient
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Gluten Free Asian Granola

Submitted by: JO_JO_BA

Introduction

Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy! Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy!
Number of Servings: 10

Ingredients

    1 cup toasted buckwheat (kasha)
    1 cup cooked black rice, cold
    2 tbsp uncooked millet
    1/3 cup unsweetened long-shred coconut
    cup slivered almonds
    cup toasted pumpkin seeds
    cup sesame seeds (I used black since I had them)
    1 tsp Chinese 5 spice
    1 tsp fresh grated ginger
    Pinch kosher salt
    2 tbsp almond butter
    2 tbsp agave syrup
    3 tbsp raw sugar (or turbinado sugar)
    2 tbsp coconut oil
    tsp coconut extract
    tsp vanilla extract
    1/4 cup chopped dried pineapple
    2 tbsp dried cranberries (I used raspberry flavoured, they were the only ones I had)

Directions

Preheat oven to 325F.
In a large bowl, mix together the kasha, rice, millet, coconut, almonds, seeds, 5 spice, ginger and salt.
Melt together the almond butter, agave, coconut sugar and coconut oil until runny.
Pour the mixture over the dry ingredients and stir with a rubber spatula until the dry ingredients are evenly coated.
Spread mixture onto a lined baking sheet and press into a piece that holds together.
Bake for 25minutes.
Stir, then return to the oven for 20 minutes.
Remove from oven and stir in the pineapple and cranberries.
Place in the turned off oven and let cool 1 hour.
Cool completely on the baking sheet.

Serving Size: Makes 5 cups, 10 (1/2-cup) servings

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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