Adapted from The Gluten-Free Vegan book (Susan O'Brien)


  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1 cup chopped raw cashews
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
  • 1/2 cup sunflower seeds
  • 1 cup puffed rice
  • 1 cup certified gluten free oats (or substitute Bob Mill's)
  • 1 tablespoon freshly ground flax
  • 1 tablespoon sorghum flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup canola oil
  • 1/2 cup maple syrup (or agave)


Preheat the oven to 325 F. Lightly spray a jelly-roll pan with oil. In a large bowl, combine the nuts, seeds, puffed rice, oats, flax meal, flour, and spices. Pour in the oil and syrup and stir to really blend everything together. Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30 to 40 minutes, or until the mixture is light golden brown. You must stir this during the baking process, to ensure that the granola bakes evenly.

It will not be crunchy when you first remove it from the oven, but do not overcook. When it cools, it will become crunchy. As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container. I keep mine in the fridge.

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