Gluten Free Granola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 48 mins |
| Total Time | 1 hr 3 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 cups flakes, gluten-free, e.g., amaranth, rice, buckwheat and millet, mixed
- 2 cups almond (s), roughly chopped
- 1 cup pumpkin seeds
- 0.75 ¾ Mug sesame
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger
- 1 teaspoon salt
- 0.5 ½ cup dried fruit, mixed, your choice
- 0.75 ¾ Mug maple syrup, or honey
- 2 tablespoon rapeseed oil or other vegetable oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C.
- Mix the flakes, almonds, pumpkin seeds, and sesame seeds in a large bowl. Season with cinnamon, ginger and salt and mix again. Roughly chop the dried fruit and add (depending on your taste it can of course be more than 1 1/2 cups!).
- Pour the syrup or honey evenly over the surface of the flake mass. Do the same with the oil. Mix well (it shouldn`t stick) and pour onto a baking sheet or a deep, ovenproof dish and distribute evenly (I have a clay dish with a high rim, which is very useful when stirring later, as the granola mixture cannot crumble out).
- Bake the mixture for 12 minutes and then mix thoroughly. Repeat this process about three times (depending on how crispy you want the granola to be). The granola mixture should be golden brown in color at the end.
- Take the granola out of the oven and let it cool down well before you eat it so that it hardens nicely and becomes crispy.
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