Gluten Free Sticky Toffee Granola
Dates give a Sticky Toffee Pudding the caramelly, sticky bit! In my gluten free Sticky Toffee Granola I use dates in two ways: (1) blend some to form caramel sauce and (2) chop some through a mixture of nuts and all sorts of yummy things to get granola!
Servings: 8 portions
- 180 grams rolled jumbo oats
- 60 grams Crazy Jack hazelnuts
- 210 grams Crazy Jack walnuts
- 30 grams Crazy Jack ground almonds
- 2 tbsp maple syrup
- 1 tbsp oil
- 200 ml milk/mylk
- 130 grams Crazy Jack dried, pitted dates
If you dates are hard (not easy to squish in your fingers), place them in a bowl and cover with hot water for 10-15mins. Drain.
Place the dates (just the 130g of 'date caramel' ones) and milk/mylk into a blender and blend until smooth.
Place all of the ingredients, except the "Date Caramel" into a bowl and mix together.
Add all of your date caramel and mix that in too>Or if you'd like, hold back a little bit a drizzle on your granola later! Place a sheet of baking paper on a baking tray. Scatter the granola ontop.>Tip: if you like your granola to have clumps, leave some of the pieces together (ie. don't spread it out evenly!)>Depending on the size of your baking tray, you might need to spread to mix across 2 baking trays Place the baking tray into the oven for 20-25 mins. Shake the tray half way. >When you shake the tray, if you like to have your granola in clumps, press some of the mix down with the back of a spoon so it sticks together :)
Remove from the oven and set aside for at least 30 mins to cool and crunch up before eating