This month, I chose Ellen at I Am Gluten Free for Adopt a Gluten-Free Blogger. Ellen rocks. She and I are kindred spirits in our love for music (she actually pursued it as a career, and now, along with her husband, performs and composes music for young children). She travels all over because of her career, and yet manages to squeeze in time for a healthy gluten-free diet and a few moments to blog about it! Her recipes are mostly vegan, dairy-free, and full of nutrition. I’ve followed her blog for a long time, and thought I was past due to try out one of her recipes.
But which one? After all, she has figured out how to make gluten-free “flour” tortillas, and this creamy cashew and vegetable korma speaks to my love for Indian food (Ellan cooks Indian a lot!). I’ve already made her cinnamon rolls before (they were one of the first things I tried when I went gluten-free!), but this time, I wanted to make something healthier. When I came across her recipe for gRAWnola, I was sold.
Her gRAWnola was a gluten-free, oat-free granola that was lightly sweetened and full of flavor. It promised some nutritious granola goodness in every bite. It’d been a while since I had granola (I am finding that I can’t tolerate even gluten-free oats very often), so I was eager.
Her recipe called for the use of a dehydrator. I don’t have one (yet), so I used the oven at the lowest temperature (170 degrees F) and allowed it to dry on a baking sheet for about 10 hours. This means that technically, my granola wasn’t raw. But it was still so delicious, I am strongly considering purchasing a dehydrator just to make this on a regular basis without use of the oven.
I was glad to participate in Adopt a Gluten-Free Blogger again this month! Adopting Ellen only further confirmed my opinion about her recipes – that gluten and dairy-free definitely does not mean taste-free. Ellen is a genius in the kitchen.
Check out her recipe for gRAWnola here!