granola

I would like to announce something awesome. Last week I went to the dining hall for lunch and was annoyed, but not surprised, to find that there was nothing for me to eat. I approached one of the managers, hoping that I had missed-read the ingredient labels. Unfortunately, I had been right. No gluten free food! GRR! He offered to make me a quesedilla, but I told him that I couldn't eat their tortillas. He informed me that they had gotten new tortillas that were both gluten free and nut free! So he made me a cheese quesedilla, which was amazingly delicious, and I was giddy with excitement. What can be better than a gluten free quesedilla at an otherwise unhelpful dining hall? But then...the next day...it got even better! I went to the dinner service the next day, and they had signs up saying: gluten free brown rice and the main course was gluten free by coincidence. I was ecstatic! I love it when that happens. They also had a pasta bar, but I didn't even look there, cause that would be silly. But then I went over to the soups and had to do a double take: gluten free turkey noodle soup. WHAT WHAT?! I beg your pardon!? Well I just had to eat everything. So I grabbed servings of all that gluten free stuff and sat down. Then Dan said: "what, no gluten free pasta? You saw it right?" WHAT WHAT WHAAAAAAAAT? I shouted a couple of expletives out of pure joy and ran back to the food. I probably cut a couple of people in line, but I don't care. I was a woman on a mission. I got like two plate fulls of the pasta and it was mmmmmmmm tasty. I was so happy I nearly started crying. I thanked like every dining hall employee I saw. One of the managers informed me that they just hired a new chef who has done gluten free cooking before and they're overhauling their labeling system. I am sosososososososososo happy with this. I have been trying for the longest time to make the dining halls better for students like me, and it seems that all my whining has paid off. And I couldn't be happier. Let's hope they keep it up!

On to the food! Because of the awesome combo of gluten and nut allergies, I never get to eat granola. ever. I think I ate a chewy bar once, but I really shouldn't have. Anyway, I found this recipe for cinnamon granola that is gluten and nut free and it is really tasty. I'm looking forward to eating it with yogurt for breakfast tomorrow! Note: oats have been determined to be safe for SOME celiacs. Depending on your sensitivity, they may not be safe. I have eaten oats plenty of times and never had a problem, but I know that some celiacs choose to avoid oats. Please, use your own judgment if you are gluten-free.

4 cups oats

1 cup shredded coconut

1/4 cup brown sugar

1/4 cup vegetable oil

1/4 cup honey

1 tsp cinnamon

1 1/2 tsp vanilla

raisins or other dried fruits/nuts

Preheat the oven to 350F. Then, in a large bowl, combine the oats and coconut.

In a small saucepan, combine the sugar, oil, honey, and cinnamon. Heat it over med heat until it boils. Stir it while it's cooking because you want the ingredients to blend into a syrup. After it comes to a boil, take it off the heat and mix in the vanilla.

Then pour the whole mixture into the bowl with the coconut and oats. Mix it up really well so that there are no dry oats of coconuts. Then spread the granola out onto a foil lined baking sheet and bake for 15-20 minutes, stirring occasionally. I stirred it after about ten minutes and then left it in for another five. After the granola has cooled, stir in whatever dried fruit or nuts you are adding. I just added raisins, but you could really add anything you want.

This granola isn't clumpy, it's more flakey. If you prefer clumpy granola, change the amount of honey and oil to 1/3 cup.

XOXO

Natalie