A nutritious and tasty granola full of nuts and seeds minus any gluten. If you are preparing this granola for someone who absolutely cannot have any gluten, be sure to check the ingredient labels to ensure all ingredients are gluten-free.
Preheat oven to 350°F/180ºC. Line a deep baking pan with baking paper.
In the baking pan place oats, pistachio nuts, hazelnuts, coconut, pepitas, sunflower seeds, chia seeds, linseed seeds, brown sugar, cinnamon, ginger and salt. Mix well.
In a small bowl, mix together apple sauce, honey and olive oil. Pour over rolled oats mixture. Mix to combine all ingredients.
Bake in oven for 50 minutes, stirring every 10 minutes to avoid burning.
After 50 minutes, remove the baking pan and with the back of a spoon lightly press down the granola. This will cause the granola to stick together so that you have some crunchy clumps. Return the pan of granola to the oven and switch the oven off but leave it in the oven to cool to ensure crispy granola.
Store in airtight container. See notes for long storage.
Apple Sauce/PureeI usually use jarred apple sauce for this recipe. However if I have an apple or two (i have also used pears) lying around that needs to be use up, I will make puree with that.To Puree apples
Peel and finely diced apples
Place in a small saucepand with a spoonful or two of water
Bring to a simmer over low heat
Continue to cook slowly until apple is softened
Add more water if it is beginning to dry out.
Press soft fruit through a sieve or puree in a blender until smooth
Storage tipsThis Granola will keep for about two weeks in an airtight container if completely dried and crispy. I usually fill a zip lock plastic bag with crispy, granola then put the sealed bag into an airtight container just to be sure. You could also freeze half of the freshly made batch in a zip lock bag or if you don't use it every day, freeze the entire batch and use directly from the freezer - crispy granola guaranteed .