Golden Granola with Spelt and Buckwheat
Golden Granola with spelt and buckwheat - For a perfect start to the day. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Turmeric owes its bright yellow colour to curcumin. The flavonoid inhibits inflammation and also helps with stomach and digestive problems.
You can regard the recipe as a basic recipe and vary it again and again: Be it with cashew nuts instead of almonds, other flakes or raisins instead of cranberries.
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 242 mg | (6 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 Tbsps almonds
- 0.6666 cup Spelt flakes
- 0.6666 cup robust Oats
- 3 Tbsps Buckwheat
- 1 tsp ground Turmeric
- 1 tsp cinnamon
- ½ tsp vanilla extract
- 1 pinch salt
- 3 Tbsps Pumpkin seed
- 4 Tbsps Coconut oil
- 4 Tbsps liquid honey
- 1 handful Dried apricot
- 1 handful Cranberry
- 4 Tbsps Quinoa (fluffed)
Preparation steps
Chop the almonds coarsely, with spelt, oat and buckwheat flakes, spices, 1 pinch of salt and pumpkin seeds in a mixing bowl and mix well.
Melt coconut oil slowly in a pot at low heat. Carefully mix with honey into the flake mixture.
Spread the mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven at 160 C°/ 325°F (convection 140 °C/ 300°F) for 20-25 minutes until golden brown. Stir the mixture about every 5 minutes and distribute evenly. In the meantime cut the apricots into small cubes.
When the muesli is golden brown, remove the baking tray from the oven and let the muesli cool for 10 minutes. Mix the muesli with the apricot cubes, cranberries and Quinoa and place in a storage jar.
