Hell yeah! I finally mastered the crunch . I don’t know if it’s the quinoa in this recipe, or the applesauce (full credit for this tip goes to Tine!), but crunchy granola is a fact. Even if crunch wasn’t your lifelong (granola) goal, this recipe is still worth trying: the baked quinoa adds a whole new dimension to your morning bowl, not to forget some sweetprotein and iron. Bonus: it’s really really easy. Enjoy!!
* 100g coarse oats
* 100g dry Quinoa
* 75g chopped (or halved) walnuts
* 50g applesauce (sweetened)
* 40 + 10g agave (or honey, maple syryp)
* 1 t (Lo)Salt
* 1 t cinnamon
Preheat the oven to 180C (350F).
Put the oats, Quinoa and halved walnuts in a big bowl. Mix the applesauce, agave, the salt and cinnamon, and pour over the oat/Quinoa mixture, mix well for even coating. Line a baking sheet with parchment or tinfoil and pread the mixture out a evenly as poible. Drizzle over the rest of the applesauce and agave. Put in the oven for 30 minutes. After 15 minutes, stir the mixture and create some clumps, bake for the remaining 15 minutes.After baking, let cool completely before removing from baking sheet (placing it in the fridge works well!). Done! Store in airtight container.
Quinoa is a cool little (pseudo)grain, considered to be the ‘gold of the Inca’s’. Quinoa is eaten a a grain but is actually a relative from leafy vegetables like spinach and kale. It has a very funny texture; bubbly, fluffy and creamy, and the taste is slightly nutty (even more so when slightly toasted before cooking!). I discovered Quinoa some month ago and have been in love with it ever since. If you never stray from your rice, please give some other grains, like Quinoa, a try. It will wow your mind and transform your meal. For vegans it’s an especially valuable addition to meals since it’s very high in proteins and contains most of the amino acids. Furthermore, Quinoa is an excellent source of manganese, magnesium, iron and amino acid tryptophan (which is invaluable for good moods!).