Post by kickingfrog on Sept 7, 2013 12:34:29 GMT
Gluten-free, nut-free breakfast sundae with honey granola
....
Susanna Booth
The Guardian, Saturday 31 August 2013
Serves 4
For the granola
2 tbsp honey
2 tbsp sunflower oil
½ tsp wheat-free baking powder
50g millet flakes
30g plain puffed rice
25g pumpkin seeds
25g shelled hemp seeds
25g sunflower seeds
For the compote
100g rhubarb, sliced into 2cm pieces
100g strawberries, hulled and halved
2 tbsp water
2 tbsp sugar
1 Preheat the oven to 180C/350F/gas mark 4. Mix the honey, sunflower oil and baking powder in a large mixing bowl. Add the millet flakes, puffed rice, pumpkin seeds and hemp seeds. Stir carefully for a couple of minutes to make sure everything is really well coated.
2 Carefully spread the granola across a baking tray lined with baking parchment, breaking up any large clumps of the mix, then place in the oven to bake.
3 After five minutes, take the tray out and gently move the ingredients around with a spoon so that they toast evenly.
4 Continue toasting the granola mix for a further 3-5 minutes, or until the mixture turns golden, but make sure that you do not allow any of the clumps to blacken.
5 Take the tray out of the oven and immediately stir in the sunflower seeds. Allow the granola to cool.
6 To make the compote, gently stew the fruit with the water and sugar on a low heat for about 15 minutes until soft. Allow to cool.
7 Create a sundae by layering the compote with the granola and yoghurt, or soya yoghurt.
What to watch out for
Read the label of your puffed rice, because some rice cereals are not gluten-free. In addition, it can be difficult to find seeds that haven't come from a factory that handles nuts as well. However, Braham & Murray sells shelled hemp seed direct from its farm in Devon. See goodwebsite.co.uk
ww.theguardian.com/lifeandstyle/2013/aug/31/granola-gluten-free-nut-free-breakfast-sundae-with-honey
....
Susanna Booth
The Guardian, Saturday 31 August 2013
Serves 4
For the granola
2 tbsp honey
2 tbsp sunflower oil
½ tsp wheat-free baking powder
50g millet flakes
30g plain puffed rice
25g pumpkin seeds
25g shelled hemp seeds
25g sunflower seeds
For the compote
100g rhubarb, sliced into 2cm pieces
100g strawberries, hulled and halved
2 tbsp water
2 tbsp sugar
1 Preheat the oven to 180C/350F/gas mark 4. Mix the honey, sunflower oil and baking powder in a large mixing bowl. Add the millet flakes, puffed rice, pumpkin seeds and hemp seeds. Stir carefully for a couple of minutes to make sure everything is really well coated.
2 Carefully spread the granola across a baking tray lined with baking parchment, breaking up any large clumps of the mix, then place in the oven to bake.
3 After five minutes, take the tray out and gently move the ingredients around with a spoon so that they toast evenly.
4 Continue toasting the granola mix for a further 3-5 minutes, or until the mixture turns golden, but make sure that you do not allow any of the clumps to blacken.
5 Take the tray out of the oven and immediately stir in the sunflower seeds. Allow the granola to cool.
6 To make the compote, gently stew the fruit with the water and sugar on a low heat for about 15 minutes until soft. Allow to cool.
7 Create a sundae by layering the compote with the granola and yoghurt, or soya yoghurt.
What to watch out for
Read the label of your puffed rice, because some rice cereals are not gluten-free. In addition, it can be difficult to find seeds that haven't come from a factory that handles nuts as well. However, Braham & Murray sells shelled hemp seed direct from its farm in Devon. See goodwebsite.co.uk
ww.theguardian.com/lifeandstyle/2013/aug/31/granola-gluten-free-nut-free-breakfast-sundae-with-honey