Friday, 14 June 2019

Quinoa Granola



I have been making my own granola for a while now, much preferring both the taste and sugar content compared to store brought versions. I also really benefited from my lactation granola whilst breastfeeding.


On a recent holiday to Mumbai, whilst at breakfast at the famous Sea lounge in the Taj Palace, I tasted the most delicious freshly made quinoa granola and could not wait to add this great protein addition to my version. 
A slightly longer method than normal as you first need to puff the quinoa up in a dry pan but once this is done it as simple as pouring the rest of the ingredients in, mixing and baking.


Quinoa Granola - GF, DF and Vegan


1 cup Quinoa 
3 cups Jumbo Oats 
1/2 cup Pistachios
1/2 cup Almonds
2 tbsp Flaxseed
1 tbsp Ground Cinnamon 
1/2 tsp Sea salt
3 Tbsp Coconut oil 
3 Tbsp Maple Syrup 
1/2 cup Cocunut 
1/2 cup Dried Cranberries 

  1. Puff quinoa - heat a heavy based saucepan and add a small amount of quinoa at a time to cover the base, cook for a few minutes until popped and nutty brown aroma released. 
  2. Allow puffed quinoa to cool on a baking tray 
  3. Combine oats, nuts, flaxseed, Cinnamon and salt together 
  4. Melt coconut oil and whisk in maple syrup until combined 
  5. Add cooled quinoa to oat mixture along with liquid mixture and combine until all coated
  6. Line two baking trays with baking paper and spread a thin layer on each
  7. Bake at 160 fan for 20-30 minutes until golden brown, stirring every 10 minutes
  8. Allow to cool before transferring to an air tight container 

I hope you all enjoy both making and eating this great granola.

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