My intention to use the kitchen more often bares fruit. Today we make granola. After that gluttony in December, you can read from all corners, that January will be a little healthier. My motto of January is “gluten free”. Give me sugar, give it with fat, but keep the grain products for you.
I have no gluten intolerance. At least no one with noticeable physical complaints, but I feel better with a reduced quantity of grain.
What is granola?
Usually granola is made of rolled oats, which with some kind of sweetner, for example honey, baked in the oven. Originally, they used so much sticky sugar that the oat popped together. In the meantime, more and more recipes are using less or different kind of sweetner and nothing sticks together anymore. Theoretically, Granola is a sweet, healthy and crunchy muesli.
We need for this glutenfree granola:
- 160gr millet flakes
- 80gr almonds (chopped, whole, or similar)
- 80gr rice flakes
- 150gr buckwheat
- 30gr coconut oil (melted, approx. 3 tsp solid oil)
- 30gr rice sirup
- 4-5 dates
- Mix all the ingredients (except the dates), and bake them in the oven on 160°C.
- Stir them after 10 minutes.
- After 10 minutes add the chopped dates.
- After a whole maximum of 30 minutes, remove them from the oven and allow to cool.
Due to the small millet flakes and the chopped almonds, this granola is quite fine. After the Rocher chocolates from the Raw Garden in Riga, I discovered buckwheat. And I love it. Even if it’s called buckWHEAT, it’s not wheat. Buckwheat is a pseude cereal as well as quinoa or amaranth and thus it’s gluten-free. If you’d like flakes sticking together and creating thick granola pieces, you need to use more sweetner. An alternative to rice sirup is also maple syrup or agave nectar. All non-vegans use as much honey as they like.
What are your eating habits for this month?