While both of my father’s children were grown and gone by the time these long-lost lovebirds had found their way back to each other, his bride had two children who were still at home; the youngest of whom happens to be Autistic. My father quickly adopted both children and, while I wish we had more time to spend with my adopted siblings, through conversation, letters and the occasional (very brief) direct conversation with my sweet sister, I have grown very fond of her and her magnificent ways.
When Bob’s Red Mill announced that they were seeking guest bloggers for a special, Autism Awareness event being held throughout this month, I knew right away that I wanted to take part.
I started my blog after years and years of having friends, family and relative strangers, upon learning of my child’s milk allergy, ask me how I cope. ‘How do you make this?’ ‘How do you do that?’
These questions only increased when I became dedicated to a gluten-free lifestyle after having been diagnosed with Celiac Disease.
Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining firm recognition as an alternative treatment for autism (http://www.autismweb.com/diet.htm). Being able to offer a central location where I can openly share my gluten-free and dairy-free creations is certainly a blessing.
But after months of being dedicated to a gluten-free/dairy-free lifestyle, I found myself wondering “how can I live without oatmeal?!?” I knew there must be a way to find gluten-free oats, as oats themselves contain no gluten, they simply are among the more prominent grains that are grown right beside wheat or processed on the same equipment other glutinous grains have been processed on.
So, I asked a friend. The mother of a young man who was diagnosed with celiac disease, more than 10 years ago, when he was just an infant. Right away, she spoke of Bob’s Red Mill and their wonderful Certified Gluten-Free oatmeal products. Ever since, I have relied heavily on Bob’s Red Mill Certified Gluten-Free Rolled and Steel-Cut Oats to feed my family.
It is because of their commitment to quality, their separate processing facilities and dedicated gluten-free farming standards that I trust Bob’s Red Mill Oats like no one else.
Tonight, I would love to share with you my family’s favorite granola recipe, which features Bob’s Red Mill Oats. This hearty dish is easy to make, free of processed sugars, full of fiber, protein and rich nutrients. Eat dry or paired with your favorite dairy-free milk or yogurt, this granola makes a wonderful breakfast anyone would be proud to serve.
- 4 cups Bob’s Red Mill Certified GF Rolled Oats
- 1 cups Dried Cranberries
- ¼ cup Chia Seeds (whole)
- ¼ cup Flax Seeds (whole)
- ½ cup Unsweetened Coconut Flakes
- ½ cup Raw Pumpkin Seeds
- 2 cup Mixed Raw Nuts (any combination of Cashews, Slivered Almonds, Pecans, Walnuts, Almonds)
- ½ cup Coconut Oil, melted
- ½ cup Agave Nectar
- ½ cup Unsweetened Apple Sauce
- 1 Tbsp Vanilla Extract
- 1 Tbsp Cinnamon
Pre-heat oven to 300F. In large bowl, mix together GF Oats, Cranberries, Chia Seeds, Flax Seeds, Unsweetened Coconut, Pumpkin Seeds and Raw Nuts. Set Aside. In medium mixing bowl, whisk together melted Coconut Oil, Agave Nectar, Apple Sauce, Vanilla Extract and Cinnamon. Using a wooden spoon, slowly add wet ingredients to dry mix, stirring dry mix constantly to ensure even coverage. Move granola mix to large parchment lined baking pan.
Bake at 300f, stirring every 15 minutes until golden brown, approximate 45 min.
Makes 10 generous servings.
Great blessings and happy bellies to you!