Gluten-Free Almond Maple Granola Clusters
Inspired by techniques from Serious Eats.
These gluten-free clusters are studded with ground almonds and bound with maple syrup, resulting in shards that are deeply golden, wonderfully nutty and satisfyingly crunchy.
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Method
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Equipment
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- stiff metal spatula
- medium saucepan
- wooden spoon
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 324 kcal |
| Protein | 6.3 g |
| Carbohydrate | 45.7 g |
| of which sugars | 18.9 g |
| of which free sugars | 18.2 g |
| Fat | 13.6 g |
| of which saturates | 1.2 g |
| Fibre | 4.2 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Granola
- 510 g gluten-free rolled oats
- 140 g almond flour (ground almonds)
- 70 g gluten-free brown rice flour
- 3 g fine sea salt or table salt about ½ tsp
- 120 ml rapeseed or olive oil
Syrup
- 200 g dark brown sugar
- 120 ml maple syrup
- 1 tsp vanilla
- 1
Prepare. Heat the oven to 150 °C (130 °C fan) with the shelf in the middle and line a large rimmed baking tray with baking paper.
- 2
Mix. In a large bowl, combine 510 g gluten-free rolled oats, 140 g almond flour, 70 g gluten-free brown rice flour and ½ tsp fine salt.
- 3
Warm. In a medium saucepan over low heat, gently warm 120 ml rapeseed oil, 200 g dark brown sugar and 120 ml maple syrup, stirring often, until the sugar dissolves; turn off the heat and stir in 1 tsp vanilla.
- 4
Combine. Pour the warm syrup over the oat mixture and stir thoroughly until every grain is coated.
- 5
Spread. Tip onto the lined tray and press very firmly with a rigid metal spatula into one even, compact layer.
- 6
Bake. Place in the oven for 45 min, rotating halfway through, until golden and wonderfully fragrant.
- 7
Chill. Let cool right through on the tray, which helps it crisp up.
- 8
Score. Whilst still slightly warm, use a sharp knife to score the slab into bars or squares; once cooled through, snap along the score lines.
Storage
Store in an airtight container for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
