This recipe comes to us from Rose Menassas.
Preheat oven to 300F degrees. Bring to a boil: 1/3 cup fireweed honey and 1/3 cup sunflower oil and one teaspoon of gluten free vanilla or almond flavoring and a dash of salt.
Meanwhile in large bowl add your choice of the following to equal about 5 cups of the following mix:
1 ½ cups rice flakes
½ cup buckwheat flakes
¾ cup sweetened medium coconut
1 cup slivered almonds
¾ cup sunflower seeds
¼ flax seeds
¼ cup sesame seeds
¾ cup pumpkin seeds
Stir mix till thoroughly blended. Put mix in a 13 x 9 baking pan and pour cooled honey and oil mixture over. Stir to coat mix. Bake in oven for 30 minutes. (Granola will darken after removal from oven. Cool for 15 minutes and add ¾ cup dried cranberries and 2/3...
Celiac.com 09/16/2014 - In response to a request to add some low-fat, recipes to the mix, I offer this recipe for pineapple mango salsa. It pairs great with grilled fish and delivers fresh, low-fat summer flavor.
Ingredients:
6 slices fresh pineapple, grilled
4-6 tomatillos, grilled
1 red bell pepper, grilled
1 jalapeño pepper, grilled
½ Serrano pepper, grilled
3 large yellow mangos - peeled, seeded, and diced
1 small white onion, grilled
1 small fresh red onion, diced
¼ cup chopped cilantro
juice of 2 limes
1½ teaspoons lime zest
Directions:
Preheat an outdoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeño pepper on the grill, turning frequently, until the pineapple has mild grill marks and the peppers are ...
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