31 Jan 2013
This healthy gluten-free recipe is a simple way to eat clean. It’s perfect as a mid-day snack or a dairy-free breakfast.
Protein-packed quinoa. Beta carotene-rich pumpkin seeds. Heart-healthy almonds. Fiber-filled chia seeds. Manganese-profuse brown rice.
The ingredients for this granola are delightlyfully nutrient-dense, which is not only good for your body but your appetite too. When you consume foods high in the vitamins and minerals your body needs you feel satisfied without needing to eat as much. And, that’s definitely true with this crunchy snack.
Another bonus is that this granola has no oats – perfect for those gluten-free folks who can’t eat them.
This is not your ordinary granola. Because it’s oat-free, the texture is far crunchier and almost pops in your mouth. I find Erewhon Crispy Brown Rice Gluten Free cereal to be an essential ingredient in this recipe because its lighter texture is a great contrast to the denser seeds and nuts.
But, let’s face it, granola is a hodge-podge of ingredients thrown together and coated with a sweet sauce, baked or dehydrated, and then usually mixed with dried fruit. If you don’t like one ingredient, swap it for something else. It’s a fun recipe to play around with.
I love juice-sweetened dried cranberries in granola but when I’m running low or out completely, I’ll throw in raisins or dried cherries. Use what you have on hand.
If you don’t want to use honey, try coconut nectar or molasses or a combination of your two favorite liquid sweeteners. I think a couple of tablespoons of molasses would be divine.
You can munch on this granola straight from the bag, but honestly, my favorite way to eat it is with coconut milk, just like cereal. The chia seeds soften a little when surrounded by the cold milk. Big chunks of granola are peppered with sweet-tart dried cranberries. Spoonful after spoonful, it stays crunchy. It’s the perfect way to start your day.
If quinoa is a new ingredient to you, make sure to rinse it well. This will remove the bitter coating that otherwise will leave your granola with an unpleasant bite.
What foods do you rely on to eat clean and stay healthy?
Quinoa-Pumpkin Seed Granola
YIELD: makes about 8 cups
DIET TYPE: gluten-free, dairy-free, refined sugar-free
2 cups Erewhon Crispy Brown Rice Gluten Free cereal
1 1/2 cups uncooked quinoa, soaked for one hour, then rinsed and drained well
1 cup raw pumpkin seeds
1 cup slivered almonds
1/2 cup chia seeds
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup coconut oil, melted
1/4 cup coconut palm sugar
1/4 cup honey
1 tablespoon vanilla extract
1 cup dried, juice-sweetened cranberries
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silpat.
In a large bowl, mix together the Erewhon Crispy Brown Rice Cereal, drained quinoa, pumpkin seeds, almonds, chia seeds, cinnamon, and salt.
Mix the melted coconut oil and coconut palm sugar together then microwave for 30 seconds to help the coconut palm sugar dissolve. Mix well then stir in the honey and vanilla extract.
Pour the wet ingredients on top of the dry ingredients and mix until the granola is fully coated. Spread into an even layer on the prepared pan. Bake for 30 minutes. Remove from the oven, stir well, spread into an even layer again, and return to the oven for another 20 – 25 minutes or until the granola is lightly golden brown.
Press the granola firmly into the pan and let cool completely. Break into pieces and then mix in the dried cranberries. Store in an airtight container.
AmyCheck out my latest posts here