Wednesday, November 19, 2014

Cranberry Almond Quinoa Granola (Gluten Free and Vegan)

Snow days are good baking days. Yesterday classes were cancelled and I had almost no work I had to do. I lounged around my apartment, baked, took a nap, worked out and wrote up some blog posts. 

I have not baked in a long time because I've been so busy and I had the itch to make something healthy. Granola was the first thing that popped into my mind, so I set out to make a healthy version with a little bit of crunch. Feel free to add in your favorite nuts, there are endless possibilities!

Cranberry Almond Quinoa Granola
  • 1 cup GF old fashioned oats
  • 1/2 cup quinoa, uncooked
  • 2 tablespoons chia seeds
  • 2 tablespoons organic unsweetened shredded coconut
  • 2 teaspoons cinnamon
  • 1 tablespoon flax meal
  • 1/4 cup slivered almonds
  • 1/4 cup dried cranberries
  • 1 teaspoon vanilla
  • 3 teaspoon honey, or maple syrup for a vegan option
  • 1/4 cup and 1 tablespoon organic coconut oil, melted

In a large mixing bowl combine oats, quinoa, chia seeds, shredded coconut, cinnamon, flax meal, almonds and cranberries. 

In a separate bowl combine honey, vanilla and coconut oil. Microwave for 30 seconds, stir and microwave for an additional 30 seconds if coconut oil is not melted. 

When liquid ingredients are melted, pour them into dry ingredients. Use a spoon and gently toss ingredients, ensuring everything gets coated with liquid. 

Preheat the oven to 325 degrees. 

Line a baking sheet with tinfoil.

Spread the granola onto the baking sheet. Press it down into a thin layer.

Bake at 325 degrees for 10 minutes. Reduce the temperature to 250 degrees and bake for an additional 30 minutes. 

Remove granola from oven, allow it to cool completely- mine took about two hours, before breaking it apart and storing in an airtight container. 

Nutrition per serving:
Calories: 154
Carbs: 16 grams
Fat: 9 grams
Fiber: 3 grams
Protein: 3 grams
Sodium: 0 mg
Sugar: 5 grams

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