RECIPE FOR GLUTEN FREE GRANOLA RECIPES

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DELICIOUS GLUTEN-FREE PANCAKES RECIPE | ALLRECIPES



Delicious Gluten-Free Pancakes Recipe | Allrecipes image

Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.

Provided by AC6AA

Categories     Whole Grain Pancakes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 pancakes

Number Of Ingredients 12

1 cup rice flour
3 tablespoons tapioca flour
⅓ cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Steps:

  • In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  • Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Nutrition Facts : Calories 146.9 calories, CarbohydrateContent 20.4 g, CholesterolContent 29.5 mg, FatContent 5.8 g, FiberContent 0.7 g, ProteinContent 3.1 g, SaturatedFatContent 0.8 g, SodiumContent 268.8 mg, SugarContent 1.5 g

GRANOLA BAR RECIPE | JAMIE OLIVER RECIPES



Granola bar recipe | Jamie Oliver recipes image

These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too!

Total Time 40 minutes

Yield 16

Number Of Ingredients 12

vegetable oil
75 g blanched almonds
250 g rolled oats
40 g sunflower seeds or pumpkin seeds
100 g runny honey
6 tablespoons smooth peanut butter or almond butter
10 Medjool dates (stone in)
40 g bran
1 teaspoon ground cinnamon
1 pinch of sea salt
50 g sour cherries or dried cranberries
50 g dried apricots

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
    2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
    3. Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
    4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
    5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
    6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
    7. Bake in the hot oven for 15 minutes, or until golden and set.
    8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.

Nutrition Facts : Calories 199 calories, FatContent 9.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.9 g fibre

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GRANOLA BAR RECIPE | JAMIE OLIVER RECIPES
These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 199 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
    2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
    3. Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
    4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
    5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
    6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
    7. Bake in the hot oven for 15 minutes, or until golden and set.
    8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.
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