Gluten-free granola

Ingredients for 1 servings:

• 5 cups of gluten-free flakes, e.g. amaranth, rice, buckwheat and millet, mixed
• 2 cups almond(s), coarsely chopped
• 1 cup pumpkin seeds
• ¾ cup sesame seeds
• 2 tsp cinnamon powder
• 1 tsp ginger
• 1 tsp salt
• ½ cup dried fruits, mixed, of your choice
• ¾ cup maple syrup or honey
• 2 tbsp rapeseed oil, or other vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 48 minutes; Total time approx. 1 hour 3 minutes

delicious, gluten-free breakfast

Preheat oven to 170°C. Combine the flakes, almonds, pumpkin seeds, and sesame seeds in a large bowl. Season with cinnamon, ginger, and salt, and mix again. Roughly chop the dried fruit and add it (of course, you can use more than 1 1/2 cups, depending on your taste!). Pour the syrup or honey evenly over the surface of the flake mixture. Do the same with the oil. Mix well (it shouldn’t stick together) and pour onto a baking sheet or a deep, ovenproof dish, spreading it evenly (I use a clay dish with high sides, which is very useful for stirring later, as the granola mixture doesn’t crumble out). Bake the mixture for 12 minutes, then mix thoroughly. Repeat this process about three times (depending on how crunchy you want the granola). The granola mixture should be golden brown when cooked. Remove the granola from the oven and let it cool completely before eating so that it hardens and becomes crispy.