Gluten-free quinoa muesli –
The recipe for this gluten-free quinoa muesli is prepared in collaboration with nutritionist Dr. Viviana Acclavio.
For lovers of sweet breakfast a recipe without guilt! We recommend combining the muesli with a white whole or skimmed or vegetable yogurt according to your needs or with a cup of milk or vegetable drink.
It can also be a snack to enjoy away from home, but only if you have an active lifestyle. Also excellent for children’s breakfast.
Preparation time 30 minutes
a bowl full of quinoa – about 90 g
a bowl full of oilseeds (pumpkin, sunflower, and linseed) – about 90 g
3 dried apricots
1 tablespoon of sultanas
5 dark chocolate squares 90% – about 40 g
5-6 tablespoons of coconut oil
an egg white (egg white is used to make the muesli a little more compact, but it can be omitted, the result will only be a muesli more crumbled)
Chop the seeds, apricots, sultanas and chocolate.
Whisk the albumen with a hand whisk and add to the chopped ingredients and the quinoa.
Dissolve the coconut oil and add to the mix, stirring well.
Spread the mixture on a baking tray covered with baking paper.
Bake in the oven at 180°C for 12-15 minutes.
Allow to cool completely and cut into pieces. May be stored in a glass container.
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