I love food bowls! It is so easy to have everything ready in one bowl, I love the look of it and you just get that comfy feeling by eating from a bowl….
Are you not a morning person, like me? Then I will show you how to make overnight oats….
Do you feel like some vegan pancake variation? These are made from quinoa flour and the batter is easy to bake. Oh and they taste really good!…
I like to experiment with different basic ingredients …
Enjoy this breakfast treat with pumpkin…
When you’re not a morning person (like me): this tasty breakfast can be prepared the night before! …
My favorite smoothie! …
Have you ever made something with puffed rice? …
Why not make pancakes a little healthier by using oatmeal and adding zucchini to it?…
It’s rhubarb season again! …
I usually make a spinach smoothie with fruit (juice), but this creamy version is also fun to try!
Once again I had a craving for a good chunky granola, the ones you just snack straight from the jar. So I almost wanted to go to the supermarket to buy some. But to be honest, the pre-packed ones I actually don’t really like … much too sweet! Or too expensive for a gluten free / healthy variant … So time to get started! I thought of a trick I once learned to make the granola really crispy and chunky. Namely to scoop an egg white through the mixture before baking it! This makes everything stick together and you get those crunchy chunks. Yummie!Print
Granola with oatmeal & nuts
Crunchy & chunky gluten free granola.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 1 jar 1x
- 150 g oatmeal
- 20 g flax seed
- 2 tsp cinnamon
- 1 tsp gingerbread spices
- 115 g nuts (I use a combination of almonds, hazelnuts, pecans and walnuts)
- 75 g honey and / or maple syrup
- 30 g coconut oil
- 1 egg white
- preheat the oven to 150 °C / 300 °F.
- in a mixing bowl, weigh the oatmeal, flax seed, cinnamon, spices and nuts and mix well.
- melt the honey and / or maple syrup with the coconut oil in a sauce pan over low heat.
- stir the liquid into the dry mixture.
- beat the egg white well in a clean bowl, untill they are stiff.
- spoon just enough tablespoons of the beaten egg whites into your granola to create nice chunks (scoop carefully and not too long..!).
- spread the granola on a parchment-lined baking sheet (but leave the chunks intact!) and bake for about 15-20 minutes until brown and crispy.
- during the baking process, scoop the granola 1 or 2 more times carefully, so that the chunks do not fall apart.
- let the granola cool down completely on the baking tray before storing in a nice jar.
Just a completely different kind of granola with a surprising taste because of the buckwheat and tahini. Dare to make it?!
Buckwheat tahini granola
Crunchy buckwheat granola.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 small jar 1x
- 120 g buckwheat grains
- 120 g oatmeal
- 80 g sunflower seeds
- 80 g pumpkin seeds
- pinch of sea salt
- 150 g apple sauce (without added sugar)
- 2 tbsp tahini
- 2 tbsp rice syrup or honey
- preheat the oven to 175 °C / 350 °F.
- add the dry ingredients to a mixing bowl.
- mix together the apple sauce, tahini and rice syrup / honey in a bowl.
- add the apple sauce mixture to the rest of the bowl and stir well to create nice chunks.
- spread the granola on a parchment-lined baking sheet (but keep it chunky!) and bake for about 30 minutes until brown and crispy. Carefully spoon the granola two times during the baking process, so all sides are nicely browned (but please make sure the chunks do not fall apart).
- let the granola cool down completely before storing in a nice jar.
Making your own gluten free granola is not difficult! Certainly with this recipe it will take you only 10 minutes. And homemade granola tastes so much better than the pre-packaged version you will find in store. These granolas often contain a lot of added sugar and most of the times the gluten free version is quite expensive and not so fresh. So try this crunchy variant, for example with some (vegetable / goat) yogurt.
Gluten free granola with coconut and quinoa
Crispy gluten free granola.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 portions 1x
- 75 g oat flakes
- 75 g white quinoa
- 25 g coconut grater
- 1 tbsp coconut oil
- 1.5 tbsp honey
- 0.5 tsp cinnamon
- 20 g figs (in pieces)
- 20 g raisins
- preheat the oven to 170 ℃ / 340 F.
- weigh the oat flakes, quinoa and coconut in a large bowl.
- melt the coconut oil in a pan over low heat.
- once the oil has melted, turn off the heat and add the honey and cinnamon. Stir for a moment.
- pour the oil mixture over the dry ingredients and stir well.
- spread the granola on a baking tray lined with parchment paper.
- bake the granola for 10 minutes until nicely browned and crispy.
- meanwhile, weigh the raisins and cut the dried figs into pieces.
- when the granola is ready, immediately add the figs and raisins. Stir quickly.
- let the granola cool and store in a nice storage jar. Enjoy your breakfast!
Can also be made from amaranth instead of quinoa.
This red quinoa granola is also fun to make!
How to make healthy banana pancakes? With just 3 ingredients: oatmeal, egg and banana. …
This recipe for avocado smoothie is very easy to make!…
For some time now, I wanted to make a healthy alternative to gingerbread cake….
This recipe for gluten free granola is a surprising variation on the well-known version with grains….