Gluten-free rawnola


Total time: 5m
Preparation Time: 5m

Servings
For 15 portions


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 171 Kcal, 4g Protein, 32g Carbohydrates, 4g Fat


Ingredients

  • 100 g almonds
  • 50 g fine whole-grain rolled oats (gluten-free)
  • 1 pinch salt
  • 40 g coconut flakes
  • 250 g Medjool dates, pitted
  • 50 kg quinoa pops

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Instructions

  • 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.
  • Shelf life:

    Leave in the fridge for several days in an airtight jar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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