Cereali di quinoa (senza glutine, 6 g di proteine)

Alcuni degli Cereali di quinoa are crispy, healthy homemade cereal balls made with leftover cooked quinoa. They are crunchy on the outside and chewy in the center, packed with chocolate peanut butter flavors and perfect for a high-protein gluten-free breakfast.

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I am pretty bad at cooking the right amount of quinoa I need for my family and often, I like to create fun, healthy recipes to use leftover quinoa, like my Pane di quinoa, Bagel di quinoa, o Crackers di quinoa.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Cereali di quinoa

Alcuni degli Cereali di quinoa are crispy, healthy homemade cereals made with leftover cooked quinoa. They are crunchy on the outside and chewy in the center, packed with chocolate peanut butter flavors and perfect for a high-protein gluten-free breakfast.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 35 verbale min

Tempo totale: 45 verbale min

Corso: spuntino - Snack

cucina: americano

Dosi: 4 porzioni (1/4 della dose)

Calorie: 174.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Quinoa cotta - raffreddato in frigorifero (nota 1)
• ▢ 1 bicchiere Farina d'avena fatta in casa - (nota 2)
• ▢ 3 cucchiai Burro di arachidi - (nota 3)
• ▢ ¼ bicchiere Cacao in polvere non zuccherato
• ▢ 3 cucchiai Sciroppo d'acero - (nota 4)
• ▢ 1 cucchiaino da tè Estratto di vaniglia

Optional for sweeter cereal that crisp even more

• ▢ ¼ bicchiere Zucchero Di Cocco

Istruzioni

• Preheat the oven to 350 °F (180 °C). Prepare two large baking sheets. Mine are 18-inch x 12-inch large (45 cm x 30 cm). Line them with parchment paper and oil with cooking oil spray. Set aside.
• In a food processor, using the S-blade attachment add the cooled, cooked quinoa, unsweetened cocoa powder, oat flour, peanut butter, maple syrup, and vanilla extract. For sweeter cereals that crisp even more add the coconut sugar as well.
• Process on medium-high speed, stopping the food processor a few times, scraping down the sides of the bowl, and repeating until it forms a sticky chocolate batter.
• Lightly oil hands and grab small pieces of dough, roll them into a ball, and release them on the baking sheet making sure the balls do not touch each other. The dough is sticky and that's normal, wash your hands if too messy, dry them, and reoil them before continuing to shape your cereal balls.
• Bake the cereals for 30-40 minutes at 350 °F (180 °C) on the center rack of the oven, shaking the baking sheet half way so they bake evenly on all sides.
• Remove the pan from the oven and cool on the baking sheet for 30 minutes, they harden as they cool down.
• Serve with any dairy-free milk or eat as a snack by themself.

Note

Note 1La ricetta richiede quinoa bianca cotta e raffreddata, non calda e fumante. Si noti che 1 tazza di quinoa cruda corrisponde a circa 2 tazze di quinoa cotta, seguendo le istruzioni sulla confezione.

Note 2: To make oat flour, add rolled oats to a high-speed blender and blend until fine. I didn’t try other flour, and I can’t guarantee it will work with something else.

Nota 3: You can use sunflower seed butter or tahini as a nut-free option

Nota 4: Any liquid sweetener works, like agave syrup or coconut nectar.

Nota 5: These cereals are not very sweet, you can add the coconut sugar to boost the sweetness of the batch and to add an extra crispy texture on the outer edges of the cereal balls. Any granulated sugar like brown sugar, unrefined cane sugar, or even sugar-free erythritol, works.

Archiviazione: Store the cereals in an airtight container at room temperature for up to 1 week. If they soften, you can re-bake or air-fry them to get their crisp back.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1servizio | Calorie: 174.1kcal | Carboidrati: 30.1g | Proteine: 6.4g | Grasso: 3.2g | Grassi saturi: 0.5g | Grassi polinsaturi: 1.5g | Grasso monoinsaturo: 0.9g | Sodio: 300.5mg | Potassio: 226.2mg | Fibra: 3.8g | Zucchero: 1g | Vitamina A: 24.4IU | Vitamina C: 0.4mg | Calcio: 33.5mg | Ferro: 2.3mg | Magnesio: 82.8mg | fosforo: 210.6mg | zinco: 1.5mg

Ingredienti e sostituzioni

You only need 6 simple ingredients to make these cereal balls. Here’s how to pick them.

• Quinoa cotta – The star of the recipe! Use cooled white quinoa for best results. It creates a chewy texture while packing in protein and fiber. Ensure quinoa is completely cooled to prevent a sticky mess.
• Farina d'avena – Oat flour acts as the binding agent while keeping the recipe gluten-free. Easily make it at home by blending rolled oats into a fine flour. Use certified gluten-free oats if required.
• Burro di arachidi – Peanut butter adds richness and binds the dough. For nut-free options, swap with sunflower seed butter or tahini.
• Cacao in polvere non zuccherato – To bring a rich chocolate flavor to the cereal.
• Sciroppo d'acero – A natural liquid sweetener that enhances the flavor while keeping the recipe refined sugar-free. Alternatives like agave syrup or coconut nectar work well too.
• Estratto di vaniglia – Per più gusti.
• Zucchero Di Cocco – This is optional, use it to boost the sweetness and enhance the crispiness for those who prefer a crunchier cereal.

How to Make Quinoa Cereal

This recipe is really easy to whip up, here’s how in pictures.

Pour all the cereal ingredient in a large food processor.

Process the batter until it sticks and forms a large balls.

Roll small grape-sized balls with your oiled hands.

Place all the cereal balls on a large baking sheet and bake them for 30-40 minutes at 350 °F (180 °C).

I consigli di Carine

I have a few more tips to make sure you make the best possible cereal!

1. Food Processor is a Must – The dough is thick and sticky, so only a food processor with an S-blade can handle it. Avoid using a blender as it won’t form the proper consistency.
2. Perfect Dough Consistency – The Dough should be sticky yet firm enough to roll into balls. If it’s too wet, add more oat flour (1 tablespoon at a time) until the right consistency is achieved.
3. Oil Your Hands – The sticky dough can get messy. Keep your hands lightly oiled while shaping the balls. Reapply oil or wash and dry your hands as needed to avoid frustration.
4. Anche la cottura – Shake the baking sheet halfway through baking to ensure all sides crisp up evenly.
5. Cool for Crispy Cereal – Let the cereal balls cool on the baking sheet after baking. They harden as they cool, so don’t skip this step!

Suggerimenti per servire

These cereal balls can be served in many different ways. These are what I tried so far:

• Ciotola classica: Serve the cereal with your favorite dairy-free milk and a sprinkle of fresh fruit like berries or banana slices.
• Confusione di tracce: Combine cooled cereal balls with nuts, seeds, and dried fruit for a healthy, portable snack.
• Guarnizione per dessert: Sprinkle over dairy-free yogurt or dairy-free ice cream for a delicious crunch.

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