They are here! Delicious Colorado peaches. Tracy picked up a case of peaches from Morton’s Orchards at the Peach Festival in Lafayette this past weekend, and started canning, freezing, and dehydrating them. Oh, and eating them just as they are! As you can see, we had them on our granola, with a bit of home-made goat yogurt.
Gluten-free Granola Recipe
1/3 cup + 1 Tbs. oil, vegetable or canola
2 Tbs. water
1 tsp. ground cinnamon
4 Tbs. agave syrup
4 Tbs. maple syrup
4 cups gluten-free oats
1 cup rice puffs
4 Tbs. brown sugar
1/2 tsp. salt
4 Tbs. ground flaxseed
2/3 cup dried cherries or cranberries
2/3 cup sunflower seeds
2/3 cup almonds (coarsely chopped)
Adjust oven racks to middle positions. Preheat to 275 degrees. Coat two metal cookie sheets with cooking spray or oil and set aside.
Bring oil, syrup, cinnamon, water to a simmer in a saucepan over low heat.
Mix oats through almonds in a large bowl. Pour oil/maple syrup mixture over oat mixture and stir to combine.
Pour mixture onto two prepared cookie sheets. Working a handful at a time, squeeze granola to form small clumps.
Bake for 30 minutes. Stir and continue to bake until golden brown, about 15 minutes longer.
Let cool. Granola can be stored in an airtight container for up to two weeks. Enjoy!
Makes about 2 quarts.
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