Recipe – Gluten Free Maple and Pecan Granola

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Get your day off to a good start with this quick and easy maple and pecan granola recipe – perfect for those of you with a busy lifestyle; simply bake up a batch and store it in an airtight container ready for the week ahead. 

This granola is full of nutritious goodies, including nuts and seeds which are high in fibre and anti-oxidants. It is sweetened with pure maple syrup – a good alternative to refined sugar, as it contains minerals and antioxidants and raises blood sugar levels slower than normal sugar.  

This recipe is gluten free and dairy free and suitable for those with Coeliac Disease, gluten intolerance or dairy intolerance. If you struggle to tolerate oats, swap them for the same amount of buckwheat flakes. 

Gluten Free Maple and Pecan Granola
Serves 5
Gluten free granola recipe, suitable for Coeliacs
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
427 calories
45 g
0 g
25 g
10 g
2 g
92 g
6 g
13 g
0 g
21 g
Nutrition Facts
Serving Size
92g
Servings
5
Amount Per Serving
Calories 427
Calories from Fat 210
% Daily Value *
Total Fat 25g
38%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 45g
15%
Dietary Fiber 8g
33%
Sugars 13g
Protein 10g
Vitamin A
0%
Vitamin C
0%
Calcium
8%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g gluten free oats
  2. 50g golden linseed
  3. 50g pecans
  4. 20g flaked almonds
  5. 5 tbsp pure maple syrup
  6. 3 tbsp rapeseed oil
Instructions
  1. 1. Preheat the oven to 180 degrees C/gas mark 4.
  2. 2. Line two baking trays with greaseproof paper.
  3. 3. In a large bowl, combine the rolled oats, golden linseed, flaked almonds, oil and 4 tablespoons of the maple syrup.
  4. 4. Equally divide the mixture between the two trays and spread the mixture out into a thin layer.
  5. 5. Bake for 5 minutes, give the oats a turn then bake for a further 5 minutes.
  6. 6. While the granola is baking, chop the pecans into quarters and coat with the remaining maple syrup.
  7. 7. Spoon the pecans across both trays and bake for a final 2 minutes.
  8. 8. Leave to cool before serving. The granola can be stored in an airtight container for up to two weeks.
beta
calories
427
fat
25g
protein
10g
carbs
45g
more
The Daily Spectacle http://dailyspectacle.co.uk/

 

 

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