Orange Virginia Bed and Breakfast Voted best B&B for a Wine Weekend by readers of VIrginia Wine Lovers

Inn on Poplar Hill

278 Caroline Street Orange, VA 22960 540-672-6840 stay@innonpoplarhill.com

Children

Well behaved, supervised children are welcome. We have a large selection of games and other distractions to keep them busy. We do ask that you let us know in advance if you plan on bringing young ones with you. The Magnolia room is the best choice for a family room. It has a King Bed and a matching twin with a hidden trundle bed. We charge $25 per night for each additional guest. Please note, unsupervised children will be given a cookie and a free kitten.

Homemade Gluten Free Granola Recipe

//Homemade Gluten Free Granola Recipe

Homemade Gluten Free Granola Recipe

We always have some gluten free granola available.  This recipe works well as an ingredient to top muffins or over greek yogurt and fresh fruit.  Or as a crunchy toping to oatmeal.  Sometimes I will mix a handful into my oatmeal cookies.

Preheats the oven to 325 degrees Fahrenheit.

Combines the following in a large bowl

  • 4 cups of gluten free oats
  • 2 cups of puffed rice
  • 1/2 cup of unsweetened coconut flakes
  • 1/2 cup of oat bran
  • 1/4 cup flax
  • 1/4 cup of sliced almonds
  • 1/4 cup walnuts
  • 1/4 cup cashews
  • 3 tablespoons of coconut sugar

In a small saucepan over a medium flame combine and bring to a boil.

  •  1/2 cup of apple juice
  •  3/4 cup of pineapple juice

Brings the mixture to a boil, cooking it down to 2/3 of a cup.
Remove the mixture from the stove and stirs in:

  • 1/4 cup of Honey or Maple Syrup

Pour the juice-and-honey mixture over the dry mixture, mixing well to make sure the granola is evenly coated.

Spray a baking sheet with cooking spray and spreads the mixture evenly on it.

Bake for 40 minutes  stirring occasionally until golden brown at 325 degrees Fahrenheit.

Lets the mixture cool slightly and stirs in 1/4 cup of dried blueberries.

Once the mixture has completely cooled, the cook stores it in an airtight container.
This recipe makes 15 1/2-cup servings.

2017-09-23T16:30:53+00:00