Shop bought granola is normally high in sugar, and the healthier versions are extortionately expensive! Its so easy to make it yourself, and i think it tastes much nicer. This granola is made with quinoa flakes so its high in protein providing you with a filling and tasty way to start the day.
I serve mine with berries, nut butter and almond milk which keeps me full up until lunchtime. It can also be used as a healthy crumble topping!
Makes about 4 servings – so double this recipe if you want enough for the week.
1 cup of quinoa flakes
2 tbsp raw buckwheat grouts (optional but nice)
1/2 cup of mixed seeds: sunflower, pumpkin and flax seeds
1/2 cup of roughly crushed almonds
1/2 cup of brazil nuts, crushed
1 small handful of raisins
2 dried apricots, chopped
Sweetener: Either 3 tbsp maple syrup or raw honey or rice malt syrup OR 2 ripe bananas
2 tbsp tahini (dark)
2 tbsp coconut oil
1 tsp cinammon
2 inch chunk of fresh ginger, pureed or finely grated (i use a microplane)
Mash together your choice of sweetener with the tahini and and coconut oil. Add the dry ingredients apart from the ginger and dried fruit into a bowl and mix through the tahini mixture until coated. Transfer to a roast / baking tray, spreading the mixture out so that it is as separated as possible to get crispy.
Bake at 200 for 20 minutes or until starting to dry out but don’t let it burn. Take out and stir through fresh ginger and dried fruit. Once cooled, store it in an airtight glass jar. Serve with almond milk or other plant milk and fresh berries.
NB: Completely omit the dried fruit if tackling a candida overgrowth.
GLUTENFREE / DAIRYFREE / REFINED SUGARFREE