Personally, I like to start my day as healthy as I possible can. This means a good, wholesome and nutritious breakfast that sets the tone for the rest of the working (and eating) day. After eating oat and quinoa porridge for the last two wintery months I thought it was time to add some variety into my breakfast routine. This is a basic granola recipe that I came up with using ingredients I already had in my pantry. I used rice malt syrup which is a fructose free alternative to honey and maple syrup to make this granola. Most people eat their daily sugar intake from a single serving of breakfast so I try to eliminate that first thing in the morning, you never know when you might feel like a sneaky chocolate later in the day! The great thing about this recipe is that it is super easy, nutrient dense and affordable.
This is what you will need:
1 + 1/2 cups of quinoa (I used red but you can use white or black, what ever floats your boat)*
1 + 1/2 cups of oats
1/2 cup of pumpkin seeds*
1/2 cup of flax seeds*
2 tablespoons of chia seeds*
1 teaspoon of cinnamon
1/2 cup of rice malt syrup*
2 tablespoons of macadamia oil
* I find it's much more economical to buy these ingredients by the amounts needed from a health food store rather than from the supermarket in bulk. Rice malt syrup can be found in the health food isle of Coles and Woolworths.
Preheat your oven to 180 degrees. Combine all of the ingredients in a bowl.
Line a tray with baking paper. Spread mixture evenly onto the baking paper. Place into the oven and bake for 15 minutes or until golden.
The granola should be a light and crunchy with the occasional bits that are all stuck together.
With this basic recipe you get a healthy, nutritious, sugar-free breakfast that you can personalise with whatever other ingredients you would like to add; whether they be dried apricots, shredded coconut or nuts. I prefer mine the way it is with some stewed rhubarb (or seasonal fruit), yoghurt, a bit of almond milk and honey.
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