Make your own gluten-free breakfast cereal
Gluten-free breakfast cereal
In this recipe, I use puffed amaranth, which is naturally gluten-free, together with different kinds of nuts and seeds.
This gluten-free breakfast cereal also gives you the option of leaving out nuts that you’re allergic to or simply don’t want to include in your meal. Simply replace them with seeds like chia, flax or even flattened rice for a different texture. You can also customize the cereal as per your nutritional requirements. For example, adding peanuts will make for a protein-rich breakfast that will keep you satisfied until lunch. You can also add goji berries or any kind of berry really, depending on the season. Also, you can vary the cereal with milk or a dairy-free alternative on some days and yoghurt on the others.
For the recipe, I used puffed amaranth from the popular German drugstore, dm. I bought unsalted, untreated nuts from Aldi. I usually buy chia and sunflower seeds from the Alnaturabrand, which is easily available in Germany.
This recipe makes around 500g of cereal.
Ingredients
150g puffed amaranth
200g bag of mixed, plain nuts
A handful of seedless dates (if desired)
A couple of tablespoons of chia, flax, sunflower seeds and pine nuts (if desired)
Instructions
Roast the puffed amaranth in low heat on a pan for around 20 minutes until fragrant. Keep aside.
In the same pan, roast the mixed nuts on low heat until they’re crunchy- you can bite into one and check. Most nuts take on a darker color and lose moisture.
If you’re using dates, cut individual fruits into thin slices. Mix all the ingredients in a big bowl.
Serve a couple of tablespoons or as much as required into a bowl. Add milk or dairy-free alternatives, as per choice.
Store in an air-tight container. Keeps for a fortnight at room temperature.
