July 14, 2010 in breakfast
I can’t get into the quinoa craze. I just don’t like it. I’ve made it for breakfast, I’ve made it for dinner. I’ve rinsed it, I’ve sweetened it, I’ve salted it. It’s just not for me. To me, it’s always bitter and feels like it never really gets cooked all the way. However, the fact that it is a complete protein (and maybe the fact that I have a big bag in my pantry) makes me want to continue trying recipes.
Much like my applesauce granola this one is made without the use of oil and yet it’s still crunchy like good granola should be. It’s filled with quinoa as well as oats, seeds, nuts, and died fruit. It’s sweet but not overly sweet and the honey manages to mask the bitter quinoa taste very well. This recipe is easily adapted to suit your needs. Use maple syrup instead of the honey, walnuts instead of almonds, etc.
Two years ago: Lemonade Iced Tea Sorbet
- 1½ cups old-fashioned oats
- ½ cup dry quinoa, rinsed and spread out to dry slighty
- ⅓ cup chopped almonds
- ⅓ cup sunflower seeds
- 2 tablespoons sesame seeds
- ½ cup applesauce
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- 2 tablespoons honey
- ⅓ cup dried fruit (raisins, cranberries, cherries, or a mixture)
- Preheat over to 300.
- In a large bowl, combine oats, quinoa, almonds, sunflower seeds, and sesame seeds. Set aside.
- Stir together applesauce, cinnamon, vanilla, and honey. Taste and add more honey or cinnamon as needed. Pour over oat mixture and stir to moisten all of the ingredients. Spread the mixture onto a greased 9 x 13 inch pan.
- Bake for 40 â€“ 50 minutes, stirring every 10 minutes, until granola is golden and crunchy. Remove from oven and stir in dried fruit. Let cool before serving.