Gluten free salty granola

Introduction:
Salty granola is a good alternative to bread, in fact much more nutritious. Prepared with gluten-free cereals, buckwheat, quinoa and oats, enriched with good fats, extra virgin olive oil, pumpkin seeds, sunflower seeds and hazelnuts. I added chickpeas as a protein and flavored with spices like dried rosemary and turmeric. It is prepared quickly and can be kept for about ten days.
Excellent to enrich a soup or to serve on a salad!

Today I share with you 2 recipes in one. In addition to the Granola recipe, you will also find the recipe for my pumpkin and sweet potato soup.

The cream of pumpkin and sweet potatoes is a dish with a pleasant autumn flavor. Rich in vitamins, simple to prepare and perfect to be enjoyed both for lunch and dinner with crispy croutons or with my delicious homemade salted granola.

Together they are a perfect dish!

Method:
Preheat the oven to 170 degrees.
Wash and dry the chickpeas, add all the ingredients for the granola to a bowl. Pour over the oil, mix and pour everything on a baking sheet covered with paper. Place in the oven and cook for 15-20 minutes. Check the cooking and with a wooden spoon turn every 5 minutes.
When the granola is ready, let it cool completely before transferring it to an airtight container.
Now prepare the cream; in a saucepan, brown the oil, garlic and shallot. Cut the pumpkin and potatoes into chunks and pour into the pot, pour over the milk and water. Add the salt and spices, cook over medium heat for 30 minutes. If more water is needed, pour 1 glass. After the time has elapsed, if the potatoes and pumpkin are cooked, turn off and with the help of an immersion blender, blend until it forms a smooth cream without lumps. Your cream is ready!
Serve with a tablespoon of granola, crumbled feta and coriander.

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