Today's post won't appeal to many of my readers who can eat anything, but for those of us who face these kinds of digestive problems, a new recipe that helps us feel like normal people is most welcome.
But for today I'm sharing with you my recipe for granola that I adapted from a box of the quinoa flakes. ("adapted" means this is not the original recipe because I made changes to satisfy my palette.)
Quinoa Flake Granola ~ Barb's Kitchen
6 Tablespoons unrefined virgin coconut oil, melted
1/2 cup agave syrup (has a lower glycemic index than honey)
2 1/2 Tablespoons pure maple syrup
2 Tablespoons almond butter
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
2 1/2 cups quinoa flakes
1 cup chopped raw walnuts
1/2 cup unsweetened coconut flakes
1/2 cup raw peptic seeds (pumpkin seeds)
Preheat oven to 300 degrees F.
Line a large, rimmed metal baking sheet with parchment paper.
Stir the wet ingredients, the cinnamon and salt in a large bowl until fully blended.
Stir in all of the dry ingredients until fully combined.
Pour the mixture onto the parchment-lined baking sheet and spread with the back of a spoon into an even layer.
Bake for 18-24 minutes, until light golden brown. You can stir this after 10 minutes, but if you prefer larger clusters, omit the stirring entirely. (that's what I did -- no stirring)
Remove and allow the granola to fully cool. It will crisp as it cools.
Gently break it apart and store in an airtight container in the refrigerator for up to 3 weeks. (my guess is that this will freeze well, too!)
|Quinoa Flake Granola with almond milk|