Gluten-free rawnola
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.
Show complete recipe