I was a little bit skeptical of using quinoa flakes but I wanted to make a gluten-free muesli so I thought I'd give it a go. And WOW! This granola turned out really sweet, crunchy and delicious. Making granola yourself is also a much more affordable option as purchasing good-quality versions at health-food stores can be incredibly expensive. This would also work well as a crumble topping and I think I'll be giving it a go sometime soon.
- 2 cups quinoa flakes
- 1/3 cup roughly chopped or whole almonds
- 1/3 cup roughly chopped or whole hazelnuts
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds
- 1 cup unsweetened flaked coconut
- 2 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/4 cup rice malt syrup
- In a small saucepan melt coconut oil and add rice malt syrup
- In a large mixing bowl combine all dry ingredients and mix until well-combined.
- Pour the melted oil and syrup over the dry ingredients and stir until evenly coated.
- Bake in a 150 degree Celsius oven for approximately 30 minutes, stirring every few minutes to make sure the nuts don't burn.
- Allow to cool completely and store in an airtight container for up to a couple of weeks.
Quinoa is incredibly rich in protein and contains all nine essential amino acids. It is also very high in fibre, containing nearly double the amount of other grains. This high fibre is great for regulating blood sugar and may aid in preventing heart disease by lowering high blood pressure and diabetes. It is also a source of iron, lysine, magnesium, riboflavin (B2) and manganese.