Not being able to eat wheat or oats has left a big hole in my diet. I had never even thought of how grain based our eating habits are, until I had to start to manage without. Daily life is starting go fine after 1.5 years of getting used to and gaining confidence in kitchen, but parties are always a bit hard. I can see the stress and the confused "what am I going to serve her?!"-look in people's eyes when the reply to allergies is wheat, rye, barley and oats. I guess lactose intolerance and celiac disease are nowadays quite popular and you can buy low-lactose and gluten free products even from smaller grocery stores, but it's not quite that simple with me as gluten free does not necessarily mean wheat or oat free.
One thing I haven't been able to buy is muesli or granola that doesn't contain any of the ingredients I listed above in my allergies. So I started to make my own. This is also a good way to reduce sugar (as store-bought granolas are often loaded with it) and other additives and preservatives. Home-made granola is actually really easy to make and you can customise it as you want by adding your favourite seeds, nuts and dried fruit.
5 dl rolled rice flakes (used to make porridge)
1 dl sunflower seeds
1 dl sesam seeds
125 g pecan nuts (roughly chopped)
200 g almond flakes
100 g coconut flakes
1 dl organic honey
2 tsp cinnamon
2 tsp vanilla powder
200 g organic raisins
Preheat your oven to 180 degrees C.
Mix all the ingredients except the raisins together in a bowl. Don't worry if the honey doesn't blend well, it will melt in the oven.
Line a baking tray with parchment paper and spread the mixture evenly into a thin layer. Bake in the oven for 20-30 minutes remembering to stir occasionally to get an even bake. The browner the granola gets, the crunchier it becomes, but be careful: it burns really easily if left in the oven too long.
Let the granola cool completely before adding the raisins. Store in an airtight container. This recipe makes about 1.5 litres of granola.