Wednesday, November 26, 2014

NUT, RICE & SEED GRANOLA


Making my own breakfast is one of my favourite things to do, as I love experimenting with gluten-free grains and different combinations of ingredients. My latest invention is below; a very simple homemade granola. So simple in fact that I did not even chop the nuts and instead left them whole as I prefer them this way...and I was being a tad lazy! Beautiful toppings such as chia seeds, flaxseeds and/or fresh fruit can be added to the granola, however make sure not to add them before cooking in the oven. 3/4 of a cup of this granola is very filling and keeps me going for most of the morning from 5am onwards. As this recipe makes approximately 10 cups you will have breakfast sorted for days! 
P.S- if gluten-free use puffed corn or quinoa flakes in place of puffed kamut, as it contains wheat. 


Ingredients

  • 4 cups puffed rice
  • 1 1/2 cups quinoa flakes / 3 cups puffed corn / 3 cups puffed kamut 
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 3 tablespoons organic maple syrup
  • 1/2 cup pepitas (pumpkin seeds)
  • 1/2 cup sunflower seeds
  • coconut oil / rice bran oil spray

Cooking 

1. Preheat a fan-force oven to 180 degrees celsius. 

2. Combine all ingredients except for the oil in a large bowl and stir well to combine. 

3. Evenly spread out the granola on 2 large baking trays lined first with baking paper. Lightly spray the coconut oil over the top. 

4. Cook in the oven for 12-15 minutes, depending on how golden brown you would like your granola. Remove from the oven and leave to cool completely before storing in a large jar. 

Makes / 10 cups
1 generous serving / 3/4 cup with 1/3-1/2 cup milk 
Total Preparation time / 5 minutes max
Total Cooking time / 12-15 minutes plus cooling time 


x Emily 




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