Gluten-free rawnola

Gluten-free rawnola

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / portion: 171 kcal
, Fat: 4 g
, Carbohydrate: 32 g
, Protein: 4 g

Rawnola is granola's little sister. You don't need an oven to make rawnola, which is why this recipe is especially great in summer. After all, who wants to be stood over a hot oven! All you need to make rawnola is a food processor, 5 minutes of your time and lots of creativity. I love rawnola with cold milk or yoghurt.


15 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

50 g fine whole-grain rolled oats (gluten-free)
100 g almonds
250 g Medjool dates, pitted
40 g coconut flakes
1 pinch salt
50 g quinoa pops
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How it's done

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Blitz the oats and almonds in a food processor. Add the dates, coconut flakes and salt, continue to blitz. Place the mixture in a bowl, add the quinoa pops, work by hand to form a crumbly mixture. Transfer to an airtight jar.

Good to know
Shelf life: Leave in the fridge for several days in an airtight jar.
Tip: This recipe can be further enhanced with cocoa powder, dried fruit, nuts or seeds to suit.

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