Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 30

Serves 11

Here’s how I like my cereal: fill a bowl with a cup of whatever fruit is to hand, top it with some homemade granola and pour in some unsweetened almond milk. This is my basic granola recipe – you can add any combination of dried fruit, nuts or other ingredients that you like. Whatever you use, you’ll feel good knowing that this recipe is lower in fat than shop-bought granola.

¼ cup (50g) quinoa

1½ cups (150g) rolled oats*

¼ cup (15g) sweetened coconut flakes

¼ cup (30g) ground flaxseeds

¼ cup (30g) slivered or flaked almonds

¼ cup (30g) chopped walnuts

¼ cup (40g) dried blueberries

¼ cup (40g) dried cherries

¼ cup (90g) honey

1 teaspoon virgin coconut oil (or rapeseed)

½ teaspoon pure vanilla extract

¼ teaspoon ground cinnamon

Sea salt

*Read the label to be sure this product is gluten-free.

Preheat the oven to 160°C/140°C fan/Gas 3. Line a baking sheet with baking parchment.

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve. Drain well and pat dry with kitchen paper.

Spread the quinoa, oats and coconut out on the baking sheet. Toast in the oven, stirring once, until golden, about 10 minutes. Transfer the oat mixture to a medium bowl and add the ground flaxseeds, almonds, walnuts and dried fruit. (Leave the oven on.)

In a separate medium bowl, combine the honey, oil, vanilla, cinnamon and a pinch of salt. Pour the mixture over the oats and stir together with a spatula.

Spread the mixture out on the lined baking sheet. Bake until golden brown, 10 to 12 minutes.

skinnyscoop

I make a batch of granola on weekends when I have free time. Kept in an airtight jar, it can last a month or longer.