Gluten-free breakfast granola recipe is an ideal option for those who want to make an energetic start. This nutritious and satisfying mixture is a wonderful taste created by combining healthy ingredients such as various dried fruits, pumpkin seeds, hazelnuts and oats. A gluten-free granola recipe is especially important for people with sensitivities or those following a gluten-free diet. This recipe, which is both practical and easy to prepare, not only adds color and flavor to breakfast tables, but also supports healthy eating habits. You can customize your granola by making your own mix and enjoy starting your day with energy.
Source:
http://www.guzelgida.com/single-post/2016/11/20/Choc-Bulk-Granola
Gluten-Free Breakfast Granola Recipe
Gluten-free breakfast granola recipe is an ideal option for those who want to make an energetic start. This nutritious and satisfying mixture is a wonderful taste created by combining healthy ingredients such as various dried fruits, pumpkin seeds, hazelnuts and oats.
Materials
Gluten-Free Breakfast Granola Ingredients
- ½ glass of raw buckwheat
- ½ glass of quinoa
- 16-22 medium sized dates The seeds have been removed.
- 3 tablespoon coconut sugar
- 1.5 tablespoon chia seeds
- ½ cup coconut powder
- 3/2 a glass of water
- one teaspoon vanilla powder
- ½ cup ground walnuts
- 2 handful of hand-chopped walnuts
- 3 tablespoons of cocoa powder
Instructions
How to Make Gluten-Free Breakfast Granola?
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Wash quinoa and buckwheat and soak in water for 1 hour.
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Blend the dates, water and vanilla powder until you get a homogeneous consistency.
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Strain the quinoa and buckwheat.
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Mix quinoa, buckwheat, cocoa, chia seeds and coconut sugar in a large bowl.
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Add coconut powder and walnuts.
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Add the date mixture and mix until all the ingredients are mixed together.
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Place a piece of baking paper on the baking tray and spread the mixture on the tray. Bake in the oven preheated to 150°C for 45-50 minutes, stirring every 15 minutes.
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Once the mixture has cooled, place it in a glass storage container. You can consume it for breakfast by mixing it with fresh fruits, yoghurt or milk. Enjoy!
Notes
Cross-contamination is the risk of gluten contamination sticking to a gluten-free product. If gluten-containing foods have passed through the production lines, baking powder, rice flour, corn starch, corn flour, cocoa, powdered sugar, vanilla, instant yeast, tomato paste, milk cream, dark chocolate, etc. produced on that line. There is a possibility of gluten contamination in many products such as: Therefore, it is recommended that you pay attention to the statement “gluten-free” in the description of the products you will use.
