10 April 2013

Quinoa Granola



I could sit and nibble Jordan's almond and raisin granola pretty much all day long.
Unfortunately, the granolas I buy in the supermarket contain so much more sugar than I'd like and the "healthy" snack suddenly isn't quite so guilt-free!
Making your own granola is so quick and tastes so much better than shop bought- and this way you also know exactly what has gone into it!
This quinoa granola contains all my favourite dried fruit and seeds but you could alter the recipe however you wish to add your specific flavours. 
Quinoa is a great breakfast as its packed full of protein and will keep you sustained up until lunch time. 
I had also noticed the use of brown rice syrup and coconut oil in other granola recipes and so have used coconut oil along with maple syrup and honey to sweeten mine. 
The coconut oil also produces the most amazing smell in the oven whilst its cooking- like you're suddenly on a beach with a pina colada!

Ingredients:

200g quinoa
75g dates
50g desiccated coconut
70g flaked almonds
50g pumpkin seeds
50g hazelnuts
1/2 tsp vanilla paste
2tbsp coconut oil
1tbsp maple syrup
1tbsp runny honey
1/2 tsp ground cinnamon
30g goji berries
50g sultanas

Preheat your oven to 110 degrees C.
Rinse the quinoa and leave to soak, covered in cold water for 10 minutes. Then drain your quinoa well and spread over a sheet of baking parchment on a baking tray.
Bake in the preheated oven for 20 minutes until all the water has evaporated.



In a large mixing bowl, mix together the almonds, pumpkin seeds and coconut along with the dates, finely chopped. Then put the hazelnuts in a clear freezer bag and using a rolling pin, bash them into small pieces. Add these to the bowl.





In a small saucepan, slowly heat the coconut oil, vanilla paste, honey, cinnamon and maple syrup until the oil has melted and then remove from the heat. Add the baked quinoa to the mixing bowl along with the liquid and stir everything together until it is fully coated. 




Spread the granola over the baking tray again and this time return it to the oven at 170 degrees C for a further 20-25 minutes, stirring every few minutes, until the granola is crispy and golden brown. 


Cool the granola slightly on the baking tray and then add to a mixing bowl. Then stir in the sultanas and goji berries. 


Serve with fresh fruit, natural yoghurt, fruit compote or whatever you fancy!













3 comments:

  1. Love this Katie!! SCRUMMY!! :)
    xxxxxxxxxxxx
    http://gingerbreadjourney.blogspot.co.uk/

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  2. OMG this looks so good! I know exactly what you mean about the sugar in store bought ones.. just never thought to use quinoa!
    Teffy Xx

    http://teffysperks.blogspot.co.uk/

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  3. so glad you like it! I love cooking with quinoa ATM and it is so much better at keeping me fill till lunch then normal granola! xxxx

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Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x