Recipe Category: Snacks & Breakfast/brunch (gluten free)

Diet Types: gluten free, casein free, vegetarian
Makes 7 to 8 cups

1 1/2 cups Amaranth Flour
1 cup chopped walnuts or other nuts
1/2 cup potato starch
1/2 cup peanuts
1/2 cup sunflower seeds or sesame seeds
1/2 cup grated unsweetened coconut
1 1/2 teaspoons ground cinnamon
3/4 cup mashed bananas or puréed fruit
1/4 cup maple syrup or honey
1 tablespoon lemon juice
1 1/2 teaspoons pure vanilla extract
2/3 cup raisins

Mix the flour, walnuts or other nuts, potato starch, peanuts, sunflower seeds or sesame seeds, coconut and cinnamon in a large bowl.

Mix the bananas or fruit purée, oil, maple syrup or honey, lemon juice and vanilla in a small bowl. If honey is very thick, heat mixture briefly to liquefy.
Pour the liquid over the dry mixture. Stir well to coat dry ingredients. If mixture seems too dry, add a few tablespoons water.

Spread mixture in a lightly oiled jellyroll pan. Bake at 300°F for 45 to 60 minutes, stirring every 15 minutes. Remove from the oven and cool. Stir in raisins.

Variation: Omit lemon juice and add 1/4 teaspoon vitamin C crystals to dry ingredients.
Note: This is a chunkier granola than you may be used to. Eat it out of hand as a snack or top it with fruit juice for a quick breakfast.

* Although you can make this recipe with as little as 2 tablespoons of oil, it tastes better when it contains 4 tablespoons (1/4 cup). Because there is no fat from egg yolks, the additional oil helps avoid dryness.