Kicked-Up Party Nuts
January 30, 2018
Honig Lekach (Honey-Flavored Sponge Cake)
March 21, 2018
This recipe is from the Supergrains: Cook Your Way to Great Health book by Chrissy Freer
This gluten-free granola runs rings around the commercial varieties, which can often be bland. The puffed amaranth and millet add lots of flavor, while the roasted buckwheat gives body, texture, and a nutty taste.
This granola is packed with protein, complex carbohydrates and dietary fiber, plus the nuts and seeds provide good oils, just what you need to start your day.
This granola will keep for about 2 weeks in an airtight container in a cool dark place.
Tips: For a wheat-free version, add some rolled oats.
1 ½ cups puffed amaranth
1 ½ cups puffed millet
1 cup rice bran flakes
½ cup roasted buckwheat groats
⅔ cup chopped dried apple
¾ cup dried cranberries
¾ cup almonds, coarsely chopped
½ cup pumpkin seeds
3 tbsp flaxseeds
¼ cup sunflower seeds
1
Put all the ingredients in a large bowl and mix to combine. Transfer to an airtight container and store until needed.
CategoryAppetizer, BreakfastCuisineAmerican, North American
Ingredients
1 ½ cups puffed amaranth
1 ½ cups puffed millet
1 cup rice bran flakes
½ cup roasted buckwheat groats
⅔ cup chopped dried apple
¾ cup dried cranberries
¾ cup almonds, coarsely chopped
½ cup pumpkin seeds
3 tbsp flaxseeds
¼ cup sunflower seeds