Gluten Free Granola

When I first visited Cape Town on holiday, we stayed in a lovely Guest House that provided Continental Breakfast. This meant my partner chomped through croissants, rolls, muesli, deli meats, and flavoured yoghurts while I ate a boiled egg. The muesli provided was individually packaged but listed wheat flakes and barley flakes on the ingredients so I couldn't eat it. I've found that most muesli type cereals in the supermarkets are not gluten free. Now, I make my own breakfast cereal, with ingredients available from local health food stores and The Main Ingredient Shop. I've included rolled oats, as I can tolerate a small amount of oats, but you can substitute rice flakes if you don't want to included oats. Store in an airtight jar.


Ingredients
1+ 1/2 cups soy flakes
2 cups rolled oats
1/2 cup pecans, chopped
1/2 cup sesame seeds
1/2 cup pumpkin seeds
1 cup dessicated coconut
1/2 cup cranberries
1/4 cup maple syrup
1 tablespoon vegetable oil
seeds from half a vanilla pod
zest of 1 orange
1/4 teaspoon cinnamon


Method
Preheat the oven to 350 degrees
Combine all the ingredients in a bowl
Spread out thinly on a baking tray
Bake for 15 -20 minutes, turning every 5 minutes [it will burn if you don't turn it]
until golden and crispy.