Low FODMAP & gluten free dark chocolate granola recipe using quinoa flakes.
Ingredients
1 cup
Quinoa flakes, organic
1/2 cup
Quinoa puffs
1/2 cup
Pumpkin seeds (pepitas)
(chopped)
1/2 cup
Sunflower seeds
(chopped)
1/4 cup
Coconut chips
3 tbsp
Cacao powder, raw
2 tbsp unpacked
Brown sugar
2 tbsp
Maple syrup
1/2 tsp
Vanilla extract, pure
3 tbsp
Olive Oil, Extra Virgin
pinch
Sea salt
Instructions
Preheat the oven to 120ºC (250ºF) bake function.
Mix the dry ingredients in a large bowl (quinoa flakes,, chopped sunflower and pumpkin seeds, coconut chips, brown sugar, raw cacao powder, quinoa puffs.
Mix the olive oil, vanilla and maple syrup together. Pour over the dry ingredients and mix well.
Evenly spread the granola mixture over two baking trays lined with baking paper. Bake in the oven for 20 minutes, then gently shake or stir the granola and bake for another 15 minutes. Sprinkle with sea salt (to taste) and bake for another 5 minutes.
Let the granola cool for 1 to 2 hours. Then store in air tight jars or containers.
Enjoy a 1/2 cup serve as part of your breakfast or a snack!
Notes:
FODMAP Tips:
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
Quinoa puffs are often found in the gluten free section of your local supermarket.
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
