Gluten-free rawnola

Name: Gluten-free rawnola
Prep time: 15 min
Total time: 15 min
Yield: 15
Ingredients: 40 g coconut flakes; 50 g quinoa pops; 250 g Medjool dates; 100 g almonds; 50 g fine whole-grain rolled oats; 1 pinch salt

breakfast

Total: 15 min. | Active: 15 min.

vegan, lactose-free, gluten-free

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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.

Lara - Vanillacrunnch

Ingredients

for 15 portions

50 g	fine whole-grain rolled oats (gluten-free)
100 g	almond
250 g	Medjool date, pitted
40 g	coconut flake
1 pinch	salt
50 g	quinoa pops

How it's done

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.

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