When the weather gets hot, cold cereal starts sounding better and better as a way to start the day. This is a gluten free, high fiber granola that is just the right crunchy yet chewy texture. Since buckwheat actually is is not even in the same family as wheat this recipe is gluten free, vegetarian, low in sugar, and comparatively higher in fiber and protein. Cooking this with the maple, vanilla, and cinnamon made my place smell amazing, and it’s absolutely delicious and perfect in milk, on top of yogurt, or even on it’s own.
Keep reading for recipe...
Ingredients: (Makes 6
servings)
2 cups old fashioned oats
½ cup buckwheat flakes
1 ½ tbsp local honey
½ cup raw pumpkin seeds
1 ½ tbsp. chia seeds
2 tbp goji berries
½ cup sugar free maple
syrup (or sweetener of your choice)
2 tbsp water
1 tsp vanilla extract
½ tsp ground ginger
1 tsp cinnamon
Preheat oven to 300。 F. Place pumpkin seeds on a cookie sheet and
toast in the oven 8-10 minutes until golden brown. Mix oats, buckwheat flakes,
ginger, and cinnamon in a mixing bowl. Add water, vanilla extract, stir again, and
then add the chia seeds. Add honey, maple syrup, goji berries, and toasted
pumpkin seeds and stir until combined.
Spray cookie sheet with
nonstick cooking spray and spread granola evenly on tray. Bake 30-40 minutes
checking the granola and gently stirring every 10-15 minutes.
Enjoy!
(See below for nutrition)
Approximate Nutrition:
(For 1/6 of recipe)
Calories: 241
Carbohydrates: 39 grams
Fat: 7 grams
Protein: 9.2 grams
Fiber: 4.8 grams
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