Gingerbread Quinoa Crunch
8 Wed, 2010 § 2 Comments
Quinoa granola has been an obsession of mine ever since Ashley first created it. This time I didn’t want to cook the quinoa in coconut milk though, & I wanted to give it a very distinct autumn flavor.
Ginger & quinoa? There was no way that wasn’t going to turn out beautifully.
One problem: I only had one bag of ginger tea left. So I added another teaspoon of powdered ginger to the cooking quinoa & carried on, ending up with subtle ginger undertones. Lovely! I knew it wouldn’t stand out much once combined with the other ingredients, so I adjusted the recipe to make double strength tea & also added gingerbread spice to the mix.
Mmmm. Festive & warming — great for snacking — & even more delicious if it’s drowned in almond milk.
Autumn Quinoa Granola
makes ~4 cups
- 2 cups boiling water
- 4 bags ginger tea [I like Yogi Lemon Ginger or you could just add powdered ginger]
Steep tea 5 – 10 minutes.
- 1 cup quinoa, rinsed
Combine tea & quinoa & bring to a simmer.
- 2 tsp vanilla
Stir in vanilla.
Cover, reduce heat & simmer 15 – 20 minutes until quinoa is cooked & water is absorbed.
Allow to sit covered for a few minutes before fluffing.
Transfer to a large mixing bowl.
- ¼ cup ground flax seeds
- ½ cup almonds, chopped
- 2 T raw sunflower seeds
- 2 T raw pumpkin seeds
- 1 T sesame seeds
- 2 T chia seeds
- 2 T hemp seeds
- dash salt
Combine with quinoa.
- 2 T brown rice syrup
- 1 T maple syrup
- 1 T coconut oil, melted
Whisk together syrups & oil. Stir into quinoa mixture.
- ½ – 1 tsp gingerbread spice mix, optional
Mix into granola.
Spread onto a parchment-lined baking sheet & bake for 1 hour at 350*F, stirring every 15 minutes, until slightly browned & dry. If it starts to brown too quickly reduce to 300*F.
- ½ cup dried cranberries
Sprinkle cranberries over cooked granola & allow to cool completely before transferring to an air-tight container.
What is your favorite granola?