Gluten-free Granola with Dried Apple, Pumpkin Seeds & Almonds

This recipe is from the Supergrains: Cook Your Way to Great Health book by Chrissy Freer

See the book review here.

This gluten-free granola runs rings around the commercial varieties, which can often be bland. The puffed amaranth and millet add lots of flavor, while the roasted buckwheat gives body, texture, and a nutty taste.

This granola is packed with protein, complex carbohydrates and dietary fiber, plus the nuts and seeds provide good oils, just what you need to start your day.

This granola will keep for about 2 weeks in an airtight container in a cool dark place.

Tips: For a wheat-free version, add some rolled oats.