Fearless GF Maple-Honey Almond Granola

F-E-A-R. This four letter word is so small yet so powerful. Darn little bugger (insert word "fear") has prevented this first post for months if not a full year. Yeah. Yikes. Fear that this blog will be lost in all the other million-trillion Gluten Free blogs. Fear of failing as a writer. Fear of success, if that is possible. What if my dream of quiting my day job to blog, write, cook and open a cafe came true? Why on earth does success even freak me out? Geez. This girl has issues. I know.


Yesterday afternoon I found myself in the kitchen, as usual. Yet I avoided the computer and writing like the black plague. And then last night I laid in bed staring at the ceiling writing in my head (is that even possible?). That green tea latte at 4pm was not in my favor since this went on for hours, er until 2am. When finally, ping, the light went on. This blog isn't just about my love for cooking and sharing gourmet food. It's not a competition. It's not about winning or failing. This is what I love to do. This is about sharing my love for cooking and my life experiences with those I love and maybe one or two fans. No fear in that.


So, I bring you Post #1: Fearless GF Maple-Honey Almond Granola.  Open curtain and enter the first star of the show.


GF Maple-Honey Almond Granola
I've formulated this about 6 months ago when I was craving more fiber and a really hearty breakfast cereal. Granola is great in the sense you can always try a little something different - add raisins or cranberries, substitute a different nut, add additional nuts and the list goes on. Once you have a great base, the possibilities are endless. AND its super easy! Here is my latest version.

Ingredients:
2 1/2 cups GF Oats
1/2 - 3/4 cup Raw Almonds, Chopped
1 tsp. Sea Salt
1/2 tsp. Cinnamon
2 tbls. GF Flaxseed Protein Powder, Vanilla Flavor
1/4 cup Grapeseed Oil
1/4 cup Clover Honey
1/4 cup Maple Syrup 
1 tsp. Vanilla Extract


Directions:
1. Preheat oven to 325. 
2. Add all dry ingredients to a big bowl. Wisk until combined. 
3. Add all wet ingredients to the bowl with the dry's. Don't worry, this doesn't have to be perfect. Mix altogether until the oats and nuts look glossy. If too wet add more oats. If too dry add a little more oil. 
4. Spread this mixture onto a large, non-stick cookie sheet. Ideally you want the entire sheet layered evenly.
5. Bake for 6 min., take out of the oven and stir oats all around then spread evenly. Back into the oven for another 6 min., take out and stir then spread. Back into the oven for the last time, for 5-6 min.
6. Let cool for about 5 min. Don't wait too long or you'll have a heck of a time transferring the granola to an airtight container (trust me). 


Enjoy with frozen wild blueberries and soy/rice milk or sprinkled on soy yogurt as a snack. Yum!

Chef's Notes: For prep, I've used parchment paper on the cookie sheet to make it easier to remove the granola. Your choice. And for products, I use Bob's Red Mill GF Whole Grain, Rolled Oats and Trader Joe's Vanilla Flaxseed Protein Powder.