I love crunchy granola. The secret to this granola's super crunch lies in the addition of uncooked quinoa. This may sound a bit strange at first. It's not.
After trying this recipe out, I have become a crunchy quinoa-a-holic. I have plans for raw quinoa energy balls, quinoa crispy treats, crunchy quinoa cookies, and my ever present recipe for world domination has been rewritten to include uncooked quinoa.
Do not be deterred by this recipes long ingredient list. The process is super simple. You basically just throw all the ingredients in a bowl, press into a pan and bake. And voila! You have a CRUNCH!-tastic batch of world domination worthy granola.
Ingredients:
-1/3 cup applesauce
-1 Tbs. coconut butter
-2 Tbs. brown rice syrup
-2 Tbs. coconut sugar
-1 Tbs. agave nectar
-1 Tbs. nut butter
-1 tsp. cinnamon
-1/4 tsp. salt
-1/4 tsp. almond extract
-2 Tbs. flax seeds
-1 tsp. vanilla
-2 Tbs. chia seeds
-2 1/2 cups oats
-1/2 cup quinoa
-1/4 cup oat flour
-1 cup roughly chopped almonds(I like mine raw, but use whatever you prefer)
-1 cup raisins
-1 cup dried cranberries or cherries
-1 cup unsweetened, flaked coconut
Method:
Preheat oven to 300 degrees Fahrenheit. Rinse quinoa in a strainer under running water for a couple minutes(this gets rid of the sometimes bitter aftertaste quinoa can have). Combine wet ingredients in a large bowl. Mix in dry ingredients. Press into a lined baking sheet that has been sprayed with non-stick spray like you would granola bars. Bake for 30 minutes. Remove from oven and break granola into pieces. Bake for and additional 10 minutes. I like to stir in the almonds, dried fruit and coconut during the last 5 minutes. Remove from oven and let cool before storing in a plastic bag or glass jar.
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