Quinoa and amaranth gluten-free muesli recipe

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QUINOA AMARANTH GLUTEN-FREE MUESLI RECIPE

Quinoa and amaranth gluten-free muesli recipe

Quinoa amaranth gluten free muesli recipe:

 

If you are thinking Why Quinoa, then read here.

What’s The Big Deal About Quinoa How Can We Cook It

 

Why Amaranth?

Amaranth is Ramdana, you remember the white ram laddus that we eat around Navratri, those white round seeds are actually Amaranth. This tiny-but-powerful food has some similarities to quinoa — both are good protein sources and are naturally gluten-free. Like quinoa, amaranth is not technically a grain but is the seed of the amaranth plant. It’s a protein powerhouse.  At about 13-14%, it easily trumps the protein content of most other grains.  You may hear the protein in amaranth referred to as “complete” because it contains lysine, an amino acid missing or negligible in many grains. It also boasts higher mineral content – calcium, iron, phosphorus and most important manganese than most other vegetables; more protein per cup than oats, important amino acids, more digestible proteins than wheat, more fiber and fewer carbohydrates.

So now you know why I used both to make my morning powerhouse muesli. Buy the ingredients and make this right now.

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Prep Time: 5 mins

Cooking time: 15- 20 mins, depending on your oven.

Ingredients:

For baking:

Uncooked or raw Quinoa: 1 cup

Amaranth: 1 cup

Honey*: 2 tbsp. *Vegans take 2 tbsp pure maple syrup.

Coconut oil: 1 tbsp

Coconut flakes: 1/2 cup

Almonds or walnuts: 1/4 cup

Melon seeds: 2 tbsp

White sesame seeds: 2 tbsp

 

Extra additions:

Dried fruits: 1/2 cup ( i used dried strawberries, raspberries, etc)

Almond flakes: 1/3 cup

Use any dry fruits that you like.

 

Method:

  1. Preheat the oven to 180 C.
  2. Mix all the ingredients together. Spread the mixture evenly on a butter paper or silver foil and bake it for 15 mins in the oven. After 8-9 minutes take the tray out and move the mixture with a spoon so that the other side of the mixture bakes too.
  3. Keep an eye on the muesli mixture. It should only turn brown and not dark brown. When it begins to turn darker brown, take it out immediately.
  4. Let this cool down a bit.
  5. Now mix the dried fruits that you have, and store this in an airtight container. This will last a few days.
  6. Enjoy the muesli with coconut yogurt*(for vegans), regular yogurt, milk or almond milk (vegan).

 

 


Special thanks to our potter friend Gagan who made this cereal cup and spoon for our blog. We love your designs, thanks!

 

 

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This Post Has 4 Comments

  1. Pari

    This is one amazing gf option for breakfast. My gluten eating husband has stated eating it for breakfast too.

    Super duper easy to make !!

    1. admin

      OMG!Thanks for commenting and i am so glad you guys liked the muesli.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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