Quinoa and nut granola
Ingredients
- Dry ingredients
- 120 g pecan nuts, coarsely chopped
- 150 g fine whole-grain rolled oats (gluten-free)
- 150 g quinoa, rinsed, drained
- 0.5 tsp cinnamon
- 50 g linseed
- 0.25 tsp salt
- 0.5 tsp bourbon vanilla powder
- 0.25 tsp ground cardamom
- 1 pinch nutmeg
- Moist ingredients
- 50 g coconut oil
- 1 dl maple syrup
Total time: 1hr 15m
Preparation Time: 15m
Servings
For
400 g
Nutritional Information
Contains 682 Kcal, 16g Protein, 63g Carbohydrates, 45g Fat
Ingredients
- Dry ingredients
- 120 g pecan nuts, coarsely chopped
- 150 g fine whole-grain rolled oats (gluten-free)
- 150 g quinoa, rinsed, drained
- 0.5 tsp cinnamon
- 50 g linseed
- 0.25 tsp salt
- 0.5 tsp bourbon vanilla powder
- 0.25 tsp ground cardamom
- 1 pinch nutmeg
- Moist ingredients
- 50 g coconut oil
- 1 dl maple syrup
Instructions
-
Dry ingredients
In a large bowl, mix the quinoa with all the other ingredients up to and including the nutmeg. -
Moist ingredients
Gently warm the maple syrup and coconut oil in a small pan and mix into the dry ingredients. Spread the mixture on a baking tray lined with baking paper. -
To bake
Approx. 60 mins. in an oven preheated to 140°C (convection), stirring occasionally with a fork. Remove the granola from the oven and leave to cool. -
Shelf life:
Store in an airtight container for approx. 1 month.
