Wheat Free Granola Muesli Food
WHEAT-FREE GRANOLA (MUESLI)
This is based on my Recipe #202355, but has been revised to cater for a friend who can't eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan-which is 11" x 14"-holds a double recipe comfortably. My photo is of the dry ingredients.
Provided by Leggy Peggy
Categories Breakfast
Time 25m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine all the dry ingredients in the baking pan (first seven items). Raisins (or other dried fruits) are added after cooking.
- Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
- Dribble honey-butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
- Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
- This can easily over-brown (burn), so keep an eye on it.
- Remove from oven and stir in the raisins or other dried fruit.
- When cool, store in an airtight container. It keeps very well.
Nutrition Facts : Calories 284.3, Fat 16.8, SaturatedFat 8.6, Cholesterol 17.5, Sodium 139.8, Carbohydrate 31.3, Fiber 5.8, Sugar 9.3, Protein 6.9
GLUTEN FREE, SOY FREE MUESLI
This is a gluten free muesli mix that I developed over the last 25 years. All ingredients have their own purpose. In the first place, I'm not a fan of "granola". Sure enough, granola itself is tastier than plain old muesli because it contains lots of sugar. And it doesn't matter whether it's refined white sugar, brown sugar, raw sugar, honey, maple syrup, agave syrup or rice syrup. Sugar is sugar - it's a consiment, not something we should ingest in larger quantities than one or two teaspoons per day. The exception are fruits. Sugar in fruits comes along with lots of fibres which make us process the sugar more slowly. Above that, we barely will be able to get as much sugar eating fruits as we get by eating sweets and drinking sodas or fruit juices. This muesli is a balanced blend of gluten free grains, dried fruit, protein sources and essential fatty acids. Don't use sweetened cereals for this muesli! It gets a natural sweetness from the maca powder, dried fruits and the liquid.
Provided by Mia in Germany
Categories Breakfast
Time 15m
Yield 9 cups, 18 serving(s)
Number Of Ingredients 15
Steps:
- Mix all dry ingredients and store in an airtight container in a cool, dry place.
- Some celiacs / gluten intolerant people can tolerate oats. If you can't have oats, replace them by quinoa or rice flakes - unsweetened of course!
- Millet is very rich in minerals, so try to not replace it.
- Amaranth is rich in essential amino acids which are not found in gluten containing grains.
- Buckwheat has a higher protein content than any other grain.
- Figs provide natural sweetness, lots of calcium, magnesium, iron and several B vitamins.
- Cranberries are rich in many nutrients and antioxidants.
- Walnuts are high in omega-3 fatty acids and vitamin E, also they are rich in zinc which often is low in celiacs.
- Chia seeds are rich in protein, dietary fibre and omega-3 fatty acid (alpha-linolenic acid).
- Maca powder is high in many minerals such as zinc, iron and magnesium and is said to raise energy levels and ease fatigue.
- Sesame seeds are extremely rich in iron, magnesium, manganese, copper, and calcium.
- To serve, blend one cup water, 1 tablespoon protein powder, 1 teaspoon flax seed oil and 1/2 cup fresh or frozen berries in a blender until smooth. You can also try a banana or whatever fruit floats your boat.
- Mix liquid with 1/2 cup of the muesli and let sit for about five minutes.
- Enjoy!
Nutrition Facts : Calories 190.5, Fat 7.1, SaturatedFat 0.9, Sodium 3.3, Carbohydrate 28.5, Fiber 4, Sugar 4.5, Protein 5.1
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