Easy Gluten-Free Granola
This strictly gluten-free granola is made with high fiber nuts and seeds, fresh fruit and puffed rice. Together it slows down sugar absorption and makes you feel light and energized!
Equipment
- 1 Large baking tray
- 1 Spatula
- 1 Large bowl
Ingredients
For The Granola
- 170 grams sugar-free puffed rice you can use old-fashioned rolled oats if you're not strictly gluten-free and prefer a lower GI option.
- 200 grams raw pistachios
- 250 grams fresh strawberries
- 125 grams fresh blueberries
- 50 grams pumpkin seeds
- 50 grams flaxseeds
- 200 grams CÓCOES Light Coconut Flower Syrup
- 4 tbsps cold-pressed coconut oil 2 tbsps for the first bake, then 2 tbsps for the second bake
Instructions
For The Granola
- Cut up the blueberries in half, and slit the strawberries in quarters
- Place the berries, puffed rice, pistachios, pumpkin seeds, flax seeds in a large bowl and mix together.
- Add the CÓCOES Light Coconut Flower Syrup and 2 tbsps of the coconut oil. Mix it all in thoroughly.
- Place the granola mixture on a parchment covered baking tray, and flatten it out evenly using a spatula.
- Bake the granola at 200 degrees Celsius for 25 minutes.
The Second Bake
- Carefully take the granola out of the oven, and place it on a heat-proof surface.
- Thoroughly mix in the remaining 2 tbsps of coconut oil and flatten it all out again.
- Bake for another 25 minutes at 200 degrees Celsius.
- Once it is done, carefully take it out of the oven and let it cool for 30 minutes. It is important to let this cool down completely to avoid it turning soggy from the released steam when you place it in the air-tight container.
- Now the fun part after it has completely cooled down! Break up the barks using a wooden spatula and place it all in a large air-tight container.
- You can enjoy this in the morning or as a snack whenever with some extra syrup over some fresh yoghurt and fruit.