For the puree:
For the mix:
Preparation time: / Cooking time: / Waiting time: / Total cooking time:
Place all the puree ingredients in a blender and blend until well ground. Set aside.
Place the gluten-free oatmeal in a blender, grind and place in a large mixing bowl. Add the white quinoa, linseed, pumpkin seeds and the pecan nuts and mix well. Add the prepared puree and mix again. Leave to rest for 30 minutes, then spread out over two baking trays and place in the food dehydrator. It will be dry in 12-16 hours at a temperature of 46 °C. Leave to cool, and it's ready to eat!