Greening the breakfast: matcha granola
Here is an excellent breakfast recipe, gluten-free, refined sugar-free, and full of nutriments and energy to last you through the morning. As it uses rice syrup, which is a slow-releasing sweetener, it is also adapted to all of you who want to cut on your sugar intake and/or gradually quit sugar.
I don’t normally take the time to eat breakfast, but I often endulge in it for an early lunch at work. It is a recipe adapted from the one by Clea, from her book with matcha-based recipes.
So here it goes! For 2 large jars, you will need:
- 1 tablespoon almond butter
- 1.5 teaspoon olive oil
- 5 teaspoons rice syrup (or less if you want it less sweet)
- 150 grams quinoa flakes + 150 gr small oat flakes (if you have other types, don’t hesitate to mix them)
- 80 grams flaked almonds
- 40 grams blond sesame seeds
- 30 grams pumpkin seeds
- a pinch of salt
- 2 tablespoons matcha powder
In a small saucepan, mix the almond butter, the oil and the syrup, until they heat up and mix together. In a large salad bowl, mix the flakes, the almonds, and the seeds, together with the salt and 1 tablespoon of the matcha powder. Pour on it the liquid ingredients from the saucepan and mix it all well.
In the meantime, heat the oven to 160°C. Pour the mix on a baking tray lined with baking sheet and spread it well (it should be approximately 1 cm thick). Cook it for about 20 minutes, mixing it after the first 10 minutes. When you take it out, mix the remaining matcha powder.
Et voilà! You can store it in jars for about a month.