Ahhh, this Monday feels good. I think a weekend full of SMILES and hearing what made you SMILE brought me back to my FOCAL POINT. Smiling truly is contagious, just a small grin can bring so much light into someone’s day or even your day.
I think Katelyn said it best with her comment….
And you know what? It really does work! I think that’s how you know it’s a genuine act. Your heart can convince your mind to feel better. Amen to that!
So this led me to think more about the “genuineness” in life.
I know you’ve seen the LOVE GROWN granola before? It’s buzzing all around! I love this company. They really are so GENUINE! In fact, you can read their story HERE!
So when Laura from LOVE GROWN contacted me about trying out their Gluten Free product, I was genuinely excited! Are you getting sick of me saying genuine yet? hehe!
A gluten free granola with ingredients I liked, ingredients that were fresh, ingredients that tasted GOOD!
Well, you know me. I just had to get in the kitchen and put it to the test. Oh yes, get excited!
“Granocca” Muffin Clusters
Recipe adapted from here:
- 2 cups granola
- ½ cup GLUTEN FREE all-purpose flour (one heaping ½ cup)
- ½ cup Garbanzo/Chick Pea Flour
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 5oz milk (I used unsweetened coconut milk)
- ⅓ cup cooled, melted butter (I used KerryGold but you can use Earth Balance for Vegans)
- Sweetener of choice (1 tbsp. NuNaturals stevia baking sugar. You could also use ⅓ cup regular brown sugar or agave nectar)
- 1 large egg, lightly beaten (Vegans can use 1 tbsp. flaxseed and 3 tbsp. water mixed)
Preheat oven to 400°F. Prepare 12 cup muffin pans with paper liners. I actually used both mini muffin liners and large ones. But the batter is thick enough for 12 regular muffins.
In a large bowl, stir together the granola, flour, sugar, baking powder, cinnamon and salt. In another bowl, stir together the milk, butter, egg/flax, and vanilla extract. Pour the mixture into the granola flour mixture, and mix just enough to combine ingredients. Should be a little clumpy. Try not to overmix.
Use a spoon to scoop batter into the muffin cups approximately ⅔ full. Bake at 400F for about 20 minutes.