Gluten Free Breakfast Granola

 




  • Vanilla (1 Piece Pack)
  • Cocoa (2 Tablespoons)
  • Water (1 Tea Cup)
  • Walnut (1 Cup of Water)
  • Date (22 Pieces)
  • Quinoa (0.5 Tea Cups)
  • Chia Seed (1.5 Tablespoons)
  • Buckwheat (0.5 Tea Cups)
  • Coconut Sugar (3 Tablespoons)
  • Coconut Powder (0.5 Cups of Water)

Wash the quinoa and buckwheat and soak them in water for 1 hour.

Let's remove the seeds of the dates and pass them through a blender with water and vanilla powder until a homogeneous consistency is obtained.

Strain the quinoa and buckwheat. In a large bowl, mix quinoa, buckwheat, cocoa, chia seeds and coconut sugar.

Add the coconut powder and walnuts. Add the date mixture and mix until all the ingredients are mixed together.

Place a grease-proof paper on the baking tray and spread the mixture on the tray.

Let's cook for 45-50 minutes, stirring every 15 minutes, in the oven you have heated at 150°C.

After the mixture has cooled, transfer it to a glass storage container. You can mix it with fresh fruits, yogurt or milk for your breakfast.

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