THIS GRANOLA IS BAKED IN THE OVEN AT A LOW TEMPERATURE OF 70°C. THE PROCESS WILL TAKE A BIT LONGER BUT IT WILL HELP RETAIN NUTRITIONAL VALUES OF THE INGREDIENTS AND MAKE A HEALTHY GRANOLA, GOOD FOR YOUR INTESTINAL FLORA.
NATURALLY IT'S ALSO GLUTEN FREE.
INGREDIENTS ------------------
200 g buckwheat or gf rolled oats
100 g pumpkin seeds
60 g crushed linseed
60 g coconut flakes
100 g chopped almonds
100 g chopped walnuts
30 g chia seeds
4 tsp ground cinnamon
6 - 7 tbsp grapeseed oil [or other good quality oil]
METHOD ---------------------
If using buckwheat, soak it in filtered water for at least 2h [or overnight], then drain. For granola made with rolled oats, no soaking is required.
Set the oven to 70°C.
Mix well all the remaining ingredients in a large mixing bowl.
Add buckwheat or oats to the mix.
Spread the mixture on 2 baking trays lined with parchment paper.
Bake for ca. 3 hours until granola is dry. Flip and stir several times during baking.
Remove from oven when dry. Allow to cool and transfer to a glass jar or other container.
At this point you can also mix in a few tablespoons of goji berries or any other dry fruit.
Serve with your favourite yogurt and fresh fruit.
Recipe credits: Food Pharmacy, book by Lina Nertby Aurell and Mia Clase.
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