Gluten Free Goodness: Amaranth Granola

I never seem to make enough granola. In our home it disappears in a few days.  As I was digging through my most coveted recipes on this blog, I found this one from the sweet, seaside town of Sayulita, Mexico, where now almost nine years ago we ran one of our amazing Yoga.Ecology.Surf retreats at a secluded retreat centre called Haramara,  It was a perfect post 2010 Winter Olympic respite.  From the snow to the surf.

We practiced in the gorgeous circular shalas overlooking the tropical Pacific Ocean, surfed easy waves and filled our bellies with happy food.

I looked forward in particular to breakfast every day, and ate copious amounts of this light, yet filling and flavourful granola.  This granola is a speciality of Luis, who was the smiling chef at Harmara that season and is made with amaranth, one of the ancient grains of the planet.  First recorded as being consumed by the Aztecs, amaranth’s iron content exceeds that of whole-grain wheat, it is high in lysine, a beneficial protein, its fibre content has been proven to fight cancer and heart disease.

Amaranth also contains minimal gluten, making this a tasty and nutritionally beneficial way to start your day, espcially if you have a sensitivity to gluten or celiac disease.

Luis graciously parted with his recipe.  Here is my adaptation of the original.

Amaranth Granola

Ingredients:

6 cups popped amaranth
1/6 cup steel cut oats
1 cup pecans, coarsely chopped
1 cup almonds sliced
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup sesame seeds
1 cup flax seeds
1 cup grated dry coconut
1 cup raisins
1/2 cup maple syrup
1/4 cup extra virgin cold pressed coconut oil
pinch of himalayan sea salt
1/2 tsp cinnamon and cardamom or 1/2 tsp lavender and cardamom

Method:
Melt the coconut oil until it is liquid.
Mix together all ingredients except raisins.
Toast in oven (160 – 180 degrees C), mix occasionally until golden, this will take anywhere from 15 to 25 minutes depending on your oven, so do watch it carefully.
Add raisins.  Let cool and enjoy.

Notes:
You can store granola in an airtight jar for a few weeks in a cool, dry place.
Ask for “popped” amaranth, you may have to look for it in a latin foods specialty market.  If you can find any online sources, let me know.