Quinoa gingerbread granola made with crushed almonds & buckwheat oats
(Makes 7 portions)
Prep time: 20 minutes
Chill time: 20 minutes
1 cup of quinoa flakes
1 cup of buckwheat flakes
½ cup of omega 3 sprinkle (sunflower,
pumpkin and flax seeds)
½ cup of roughly crushed almonds
½ cup of raw buckwheat groats
2/3 ripe bananas OR 4 tbsp brown rice syrup/maple syrup/honey
4 tbsp tahini (dark)
3 tbsp coconut oil
1 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
2 inch chunk of fresh ginger
½ cup chopped dried unsulphured apricots or raisins
how to make it…
In a bowl, mash bananas or other sweetener with tahini and and coconut oil.
Put all the other ingredients apart from the fresh ginger and dried fruit into the baking tray (I use a roasting tin) and mix through the wet mixture until coated.
You might need to use your hands here to coat all the dry ingredients. Spread the mixture out so that it’s as separated as possible to make sure it can get crispy.
Bake at 200˚C for 20 minutes or until it starts to dry out, but don’t let it burn. Stir it after 10 minutes, bringing the mixture at the outer edges into the centre (this is the part that can burn easily), then put it back in the oven for another 10 minutes or so. When it’s ready, take it out and stir through the fresh ginger and dried fruit. Store in an airtight glass jar. Serve with almond milk or other milk and fresh berries.
Recipe Feature from inside our Thrive Health Magazine Summer issue article written by: Catherine Arnold at: www.catherinearnoldnutrition.com
Recipe taken from:The series ‘What Nutritionists Eat’ by Beets Pulse & Thyme www.beetspulseandthyme.co.uk