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Honey Granola with Almonds and Hazelnuts (gluten-free) https://www.metro.ca/userfiles/image/recipes/granola-miel-amandes-noisettes-sans-gluten-12047.jpg PT25M PT1H05M PT1H30M
Along with the cooking method, the egg white allows the ingredients to clump together and form small, delightful bites. Serve granola with some fresh fruit and yogurt. What better way to start your day!Place your oven rack in the middle of the oven, and preheat to 120 °C (250 °F).In a large bowl, combine first 5 ingredients.In a small bowl, beat the egg white until it starts to foam slightly. Add honey and oil. Mix well.Add liquids to dry ingredients, mixing once again.Spread out onto a cooking sheet lined with parchment paper, pressing down evenly to form a rectangle of about 18 cm × 28 cm (7” × 11”).Bake for about 35 minutes without stirring.Remove from the oven and allow to cool for about 10 minutes.Using a fork or your hands, break into small pieces of the desired size. Place back in the oven for approximately 30 minutes.Remove from the oven and allow to cool completely on the cooking sheet. (Your granola will be ever crunchier once cold.)Add dried fruits, if desired, and store in airtight glass containers.Note: Honey can be replaced with maple syrup.Source : Cœliaque Québechttps://www.coeliaque.quebec/fr/
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1 1/2 cups (375 mL) buckwheat * or quinoa* or oat* flakes (or a mix of 2 or 3 of these flakes) 1/2 cup (125 mL) almond * flour 1/3 cup (80 mL) hazelnuts *, chopped 3 tablespoons (45 mL) hemp * seeds 1 pinch of salt 1 egg white 2 tablespoons (30 mL) canola oil 1/4 cup (60 mL) honey Your choice* of dried fruit* cranberries, raisins or chopped dates * Cœliaque Québec recommends that you use a GLUTEN-FREE version of this ingredient
Honey Granola with Almonds and Hazelnuts (gluten-free)

Honey Granola with Almonds and Hazelnuts (gluten-free)

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6
Snacks
0:25
Preparation
1:05
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    buckwheat * or quinoa* or oat* flakes (or a mix of 2 or 3 of these flakes)
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    9.07 kg, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    almond * flour
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    SELECTED SIZES SELECTED VARIETIES


    TROPHY CASHEWS OR ALMONDS

    TROPHY CASHEWS OR ALMONDS

    $5.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    hazelnuts *, chopped
  • 3 tablespoons
    (45 mL)
    hemp * seeds

  • 1 pinch of salt

  • 1 egg white
  • 2 tablespoons
    (30 mL)
    canola oil
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    3 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    honey
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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    SELECTED VARIETIES


    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    SELECTED VARIETIES



  • Your choice* of dried fruit* cranberries, raisins or chopped dates

  • * Cœliaque Québec recommends that you use a GLUTEN-FREE version of this ingredient
Imprimer ma sélection

Preparation

Along with the cooking method, the egg white allows the ingredients to clump together and form small, delightful bites. Serve granola with some fresh fruit and yogurt. What better way to start your day!

Place your oven rack in the middle of the oven, and preheat to 120 °C (250 °F).

In a large bowl, combine first 5 ingredients.

In a small bowl, beat the egg white until it starts to foam slightly. Add honey and oil. Mix well.

Add liquids to dry ingredients, mixing once again.

Spread out onto a cooking sheet lined with parchment paper, pressing down evenly to form a rectangle of about 18 cm × 28 cm (7” × 11”).

Bake for about 35 minutes without stirring.

Remove from the oven and allow to cool for about 10 minutes.

Using a fork or your hands, break into small pieces of the desired size. Place back in the oven for approximately 30 minutes.

Remove from the oven and allow to cool completely on the cooking sheet. (Your granola will be ever crunchier once cold.)

Add dried fruits, if desired, and store in airtight glass containers.

Note: Honey can be replaced with maple syrup.

Source : Cœliaque Québec

https://www.coeliaque.quebec/fr/

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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