We love to experiment making different varieties of granola. Once you get the basic recipe down, the possibilities are endless. This one uses some ingredients we don’t always have in our pantry, but every time we walked by them in the supermarket we wanted to experiment with them. Verdict? Experiment Successful.
- 2 1/2 cups cooked drained quinoa
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sunflower kernels
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1/2 cup pecans, roughly chopped
- 1/4 cup raw cacao powder
- 1/2 teaspoon sea salt flakes
- 1/3 cup warmed rice malt syrup
- 2 1/2 tablespoons melted virgin coconut oil
- 2 1/2 tablespoons black tahini
- 2 teaspoons vanilla extract
- 2 cups flaked or shredded coconut
- 1/3 cup goji berries
Combine the quinoa, seeds, pecans, cacao powder and salt in a large mixing bowl. Add the rice malt syrup, coconut oil, tahini and vanilla extract and mix until well combined. Add the coconut and mix gently so you don’t break up the flakes and it retains some of its white color.
Spread the mixture over the trays, keeping little clumps of mixture together for extra texture. Bake for about 50 minutes, stirring gently after 25 minutes, until dried out and the coconut is starting to lightly brown.
Remove from the oven and cool on trays (the granola will crisp as it cools). Gently stir in the goji berries. This recipe makes about 8 cups. Store in an airtight container for up to 2–3 weeks.
As featured in the Spring 2017 Edition of Beekman 1802 Almanac Magazine. For more check out Breakfast Bowls: 52 Nourishing Recipes to Kick-Start Your Day. Copyright © 2016 by Caroline Griffiths. Published by Rizzoli.