Gluten free salty granola
- DIFFICULTY: Easy
- PREPARATION TIME: 10 min
- COOKING TIME: 15-20 min
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!
Salty granola:
100 g of cooked Chickpeas
50 g of Buckwheat
50 g of Quinoa
20 g of Oat Flakes g.f..
Q.b dried Rosemary
50 g of Pumpkin-sunflower seeds
Q.b Turmeric powder
1 sp of Extra Virgin Olive Oil
20 g of Hazelnuts
For the cream:
200 g of Pumpkin
200 g of Sweet potato
1 Garlic
½ Shallot
1 sp of Extra virgin olive oil
Q.b Ginger powder
Q.b Curry powder
Q.b Salt
200 ml of Coconut Milk s.z.
1 glass of Water
Topping:
Feta
Coriander /Parsley /Mint
Baking tray
Baking paper
Bowl
Weight scale
Pot
Immersion blender
- Salty gluten free granola can be stored for 10 days in an airtight container.
- The cream of pumpkin and sweet potatoes can be kept for a couple of days in the refrigerator.
- You can replace coconut milk with any milk you want.
- 1 sp equals 1 tablespoon, 1 tsp equals 1 teaspoon.
- Coriander can be replaced with parsley, basil and mint.
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.
