The month of November has just flown by — every day filled with putting the last finishing touches on old and not so old family holiday recipes, perfecting them to a level where everybody was totally satisfied with the final result. Thanks to the many volunteers for testing our recipes. We couldn’t have done this without you.

Our new book is almost completed and will be available in an e-book format in just a few days. Stay tuned for the details.

By the way our first book ‘A Celebration of Gluten Free Baking’ is now also available on iTunes (iBooks) as well as through the Barnes & Noble Nook store. It is, of course, also accessible through amazon.com and lulu.com.

As you can imagine, during the extensive preparation for our new book, there was little time for anything else. Apart from energizing breakfast smoothies, we also experimented with different recipes for granola and were inspired by one that jenncuisine.com featured back in October. Please check out her recipe here.  We really enjoy her beautiful blog, especially since she highlights her corner of Europe through her gorgeous photography.

For many years I have strictly avoided anything with oats, since it has always brought on a gluten reaction, even though oats by themselves are considered gluten free. I have even had this reaction to some of the certified gluten free oats?! A couple of months ago Trader Joe’s started carrying their own gluten free oats and I bravely gave this another try – with the unexpected but very happy result – no gluten sensitivity whatsoever. That is why we gave this delicious granola a try.

Our version of the granola recipe includes the addition of rice bran, coconut sugar, ginger syrup and vanilla. The recipe is very easy to make and you need the following ingredients:

Pumpkin-Maple-Ginger Granola

(adapted from jenncuisine)

• 5 cups Trader Joe’s Gluten Free Oats
• 1 cup rice bran
• 3/4 cup coconut sugar
• 1-3/4 cup sliced almonds
• 3/4 cup grated unsweetened coconut
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 tsp. Himalaya salt
• 1/2 cup ginger syrup
• 1/2 cup maple syrup
• 1/2 stick melted organic butter, or your favorite dairy-free substitute
• 1/2 can (7-8 oz.) organic pumpkin puree
• 2 tsp. vanilla extract

Directions:

1. Preheat oven to 325°F (165°C). Line 2 baking pans, or cookie sheets with parchment paper.

2. In a large mixing bowl, combine all the dry ingredients.

3. In a separate bowl, combine the maple syrup, ginger syrup, vanilla extract, pumpkin puree and melted butter (or substitute).

4. Combine the wet and dry ingredients until all the dry ingredients are well coated.

5. Spread out the mixture evenly on the prepared baking pans (sheets) and bake for about 25-30 minutes.

6. Remove from the oven and turn the granola with a spatula and bake for an additional 25 minutes, or until crisp.

7. Remove from the oven and let cool completely (at least 1 hour).

8. Store the dry and cooled granola in glass jars, adding your favorite dried fruit. We chose goji berries, cranberries and raisins. Dried mango or papaya would make another great addition.

This granola recipe has become another favorite choice for breakfast.

Enjoy and let us know about your favorite breakfast!