Gluten Free Granola.

Although my general preference for breakfast is a high protein savoury breakfast, some days I just don’t have as much time as I would like to make it. After trying many different off the shelf granolas, or mueslis I found they often have too much sugar, and not enough protein to satiate and sustain me and I was often hungry before lunch time. So I developed this high protein, good fat, GF granola recipe for those days that the time to cook just isn’t there.

Dry ingredients:

4 cups of mixed puffs I use a mix of puffed millet, quinoa, buckwheat and amaranth

1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup chopped/flaked/slithered almonds

1/2 cup buckwheat nibs

1/4 cup coconut flakes

Wet ingredients:

1 tbsp nut butter (almond or peanut)

2 tbsp coconut oil

1 tbsp rice malt syrup

Spices: (optional or can increase amounts to suit your taste)

2 tsp cinnamon

1 tbsp cacao

1 tsp carob

Super easy recipe:

1. Preheat oven - pop it on the lowest heat you can.

2. Mix dry ingredients in large deep baking tray.

3. Mix and heat wet ingredients on stove, add cinnamon, cacao and carob. Stir to combine.

4. Mix dry and wet together well.

5. Bake for about 30-40 minutes, checking regularly or until it feels dry.

6. Ensure mix is completely dry, let cool.

7. Stir in 1/2 cup hemp seeds and 1/4 cup chia seeds before popping into a container.

7. Add yoghurt/milk and a bit of extra cinnamon, ground flaxseed, fresh fruit/berries and enjoy.

*Vegan, Gluten Free, Low Sugar, High Protein with Healthy Fats.