I was on a yoga retreat a few years ago and they served a delicious granola. I could not figure out what the secret ingredient was that gave it an unconventional crunch. When I saw this recipe I knew that the secret ingredient was quinoa! Don’t wrinkle your nose – it is the SECRET ingredient and is what makes this so good. This recipe is from Food & Wine; they got it from Amanda Rockman, the pastry chef at Chicago’s Nico Osteria.
Candied Ginger, Coconut and Quinoa Granola
3/4 cup rolled oats
1/2 cup tri-color quinoa, rinsed and drained
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup sweetened shredded coconut
1/4 cup light brown sugar
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. kosher salt
1/2 cup applesauce
1/4 cup honey
2 Tbsp. coconut oil
1/4 cup each dried cranberries and halved dried cherries
1/4 cup crystallized finer, finely chopped
1. Preheat the oven to 325 degrees. In a medium bowl, combine the oats quinoa, sunflower seeds, almonds, coconut, brown sugar cinnamon, ground ginger and salt. In a small bowl whisk the applesauce with the n=honey and coconut oil. Add the applesauce mixture to the dry ingredients and toss to coat. Scatter the granola in an even layer on a parchment paper-lined baking sheet and bake for 30 minutes – stirring occasionally, until golden brown and crisp. Let cool completely.
2. Transfer the granola to a bowl and stir in the dried cranberries, cherries and crystallized ginger.
Posted on by Mary Holloway Enterprises