Crispy Rice Granola

Bardessono in Yountville, California ( http://www.bardessono.com/) offeres a complimentary continental breakfast buffet outside their restaurant Lucy (where one can order a delicious full breakfast.) The coffee is strong, there is a wide assortment of teas, the fruit is fresh, and the (conventional – sorry) muffins are delicious. Also available in tiny zip locked baggies is a light mix made from brown rice crispies, almonds, and seeds. It is light, crunchy, delicious on yogurt, and easier to eat than oat based granolas. Below is my take on what I assume is their gluten-free “granola.” When you make it use organic nuts and seeds if possible. Add dried fruit when serving if you like, but store the granola “as is” to help keep it dry. Oh, and go to Bardessono if you’re traveling to Northern California. It’s a wonderful place to spend a few days!

Crispy Rice Granola

Line a large pan with parchment paper. Preheat the oven to 300F.

Ingredients:

3 Cups (4.5 oz.) Erewhon Gluten Free Crispy Brown Rice cereal

1 cup ( 3 oz.) sliced almonds

1 cup (5 oz.) sesame seeds

2/3 cup (3 oz.) sunflower seeds

2/3 cup (3 oz.) pumpkin seeds

1/2 cup (1.5 oz.) unsweetened grated coconut

Optional: 1/2 – 1 teaspoon cinnamon

3 tablespoons honey

1 tablespoon walnut oil

Directions:

1. In a large bowl combine the rice crispies, nuts, seeds, and coconut. Toss with a spoon to mix well.

2. In a small bowl or measuring cup combine the honey and oil. Drizzle over the dry ingredients, stir until well coated.

3. Pour the mixture into the prepared pan and bake at 300F for 30 minutes, stirring 3-4 times to cook evenly.

4. Let cool completely and store in an air-tight container or measure into bags to give as gifts (with a little yogurt and honey, and a small basket of berries!)