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My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 


I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 


No Oat Granola

The base for making a traditional granola is normally oats. In Australia oats are not considered gluten free which means coeliacs and folks with intolerance to gluten often miss out of this yummy breakfast (or snack).

Late last year the FG Roberts home bakers (me included of course!) tested a recipe using the Nature's Meal mix in granola. I got hooked! If you haven't used it before, Nature's Meal is a vegetable base that makes terrific burgers, fillings for pies and sausage rolls, and tacos. Who would have thought that it would make such a tasty granola!

The great thing about granola is that you can mix it up to your taste or whim. Substitute the oil with coconut oil, add more nuts and no fruit. The options are fun and tasty.

You can find Nature's Meal on the FG Robert's website here, as well as their original recipe that I based my recipe on.

In my granola, I use a local raw honey from BeeResponsible. They have hives just down the road from me in Diggers Rest. If you are local to Diggers or the Macedon Ranges check them out on their Facebook page here.


No Oat Granola


250 grams FG Roberts Nature's Meal

30 grams peptitas

30 grams raw pecans, chopped

50 grams raw almonds, chopped

30 grams sunflower seeds

30 grams of dried fruit such as cranberries, diced apricot, raisins

1/4 teaspoon salt flakes

1 teaspoon ground cinnamon

125 grams raw honey

65 grams neutral oil such as canola, rice bran or coconut

1 teaspoon vanilla essence


  1. Preheat yoru oven to 150 degrees celsius

  2. Line a baking tray with paper and set aside

  3. Add the nature's meal, salt and cinnamon to a large bowl and mix to blend well

  4. Add the nuts and and mix well. Do not add the fruit at this stage

  5. In a separate bowl, mix the honey, oil and vanilla

  6. Add the honey mixture to the dry ingredients, mix well to combine

  7. With clean hands, squeeze the mixture to ensure all dry ingredients are incorporated well with the honey and oil mix. It should be tacky but not overly sticky.

  8. Plop the mixture in a ring onto the tray, ensuring the ring of granola is evenly spread. The purpose of the ring shape is to allow even cooking. The edges will brown faster.

  9. Bake for 20-30 minutes, until golden brown

  10. Check every minute or so at the 20 minute mark to ensure the granola does not turn too dark otherwise it will taste burned

  11. Remove from the oven and while still hot, sprinkle over the dried fruit

  12. Gently turn the granola for the dried fruit to incorporate. Do not over mix or the clumps will break up.

  13. Allow to cool completely before sealing in an airtight container.

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