This Granola is free-from the 14major allergens (celery, gluten, eggs, crustaceans, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame seeds, soya and sulphur dioxide).
Breakfast cereals (especially granola) tend to contain allergies. This free-from granola is delicious and you can also guarantee that it doesn’t contain any allergies as its made from complete whole foods. It’s a super healthy breakfast as it doesn’t have any refined sugar which a lot of breakfast cereals do. This recipe has been refined over many batches and breakfasts and batches so enjoy! Even better it stays fresh for up to six weeks so can be boxed up for lots of breakfasts ahead of time.
½ kilo gluten-free jumbo oats
½ kilo buckwheat groats or puffed quinoa
250g sunflower seeds
250ml agave syrup
1½ teaspoons vanilla essence
1 lemon squeezed and zested
150g coconut flakes
250g sulphate free dried dates cut into small pieces
250g sulphate free raisins
1 dessertspoon of olive oil or vegetable oil
You can also add other dried fruits to the mix if you want to.
- Warm the oil, agave and lemon juice and zest on a low heat
- Mix the oats and rye flakes into the warm mixture put this onto a baking tray and into an oven 30-40 minutes on 150oC to toast. Remove from the oven once browned
- Once out of the oven mix with all the other ingredients in a large bowl (you might need to do this in batches!)
- When cooled put in air-tight storage containers to be eaten within 6 weeks.
There are lots of yummy ways you can enjoy this breakfast. Serve with an allergen-free milk. Alternatively, you can mix it with coyo and leave in the fridge overnight for overnight oats. Or you can add coyo in the morning and serve with fresh berries. Finally, enjoy throughout the day as a snack.