This is my most favorite thing to eat for breakfast. When I am cooking the night before and realize that there will be rice leftover I get a little excited about what is going to happen when I get up. This keeps me going until lunch, no problem. My family loves it also.
1/3 cup cooked rice
2 poached eggs
1/2 avocado
1 cup spinach (cooked in the micorwave for 40 seconds)
salt and pepper
Yummy!
It was 28F Thursday so I spent the day in the kitchen crafting some yummy gluten free items for the family. The one that was the big hit was a very special gluten free Granola. I was looking at this blog when I came across a recipe that made me jump up and get to work. Bob's Red Mill is now offering gluten free oats. That makes life much easier around here. It gets a little sad when you have to make "oatmeal cookies" from gluten free corn cereal. No one is fooled around here.
Gluten Free Granola
3 cups Bob's Red Mill Gluten Free Oats
1/2 cup chopped cashews
1/2 cup sunflower seeds
1/4 cup rice flour
1/4 cup sorghum flour
1 Tbls cinnamon
1 tsp allspice
1 tsp ginger
3/4 cup best honey you can find (I used Arleans pure raw honey, portland local)
1/2 cup cranberry juice (I used Trader Joes)
1 Tbls vanilla extract (make sure it is gluten-free)
2 tsp canola oil
Preheat the oven to 250, at least half an hour before you will put the granola in the oven. Coat a baking sheet with canola oil spray.
Combine the oats, cashews sunflower seeds, rice and sorghum flours. Toss them until the flours coat everything else. Then, add the cinnamon, allspice, and ginger. Toss again.
In a medium bowl, combine the honey, cranberry juice, vanilla extract and canola oil. Whisk them together until they have become a single, coherent entity.
Pour the honey mixture into the dry ingredients. Carefully, stir it all together with a wooden spoon until the liquids have thoroughly saturated all the oats. Then add the dried fruit.
Turn the mixture onto the baking sheet and pat it all out into an even layer.
Place baking sheet in the oven and bake for fifteen minutes. Take the sheet out of the oven and turn the entire mixture over with a strong spatula, as though you are tilling dirt. Spread and pat, then put back in the oven. Check again after fifteen minutes. Cook for at least an hour and a half, to two hours, checking and turning the granola throughout this process.
When the granola is thoroughly browned, and dry to the touch rather than sticky, take the baking sheet out of the oven. Let it rest for fifteen minutes, to cool. Afterwards, scrape the granola into your favorite, wide-mouthed container with a lid. Store in the refrigerator, where it will keep for up to a week to ten days.
Enjoy! We like it with almond milk!
