GINGERBREAD QUINOA GRANOLA

SERVES 12 PORTIONS

1⁄2 cup (170 g) (6oz) regular molasses

1⁄4 cup (48 g) (1.7oz) Sucanat

1⁄2 cup (128 g) (4.5oz) cashew butter or sunflower butter

1 tsp pure vanilla extract

1⁄4 cup (60 ml) neutral-flavoured oil

1⁄2 tsp Scant fine sea salt

1 1⁄2 tsp ground cinnamon

1 tsp ginger powder

1⁄2 tsp ground allspice

1⁄4 tsp grated nutmeg

20 pieces (2.5 ounces, or 70 g) of crystallized ginger, chopped small

2 cups (160 g) (5.6oz) rolled oats

2 cups (204 g) (7.2oz) quinoa flakes (See Recipe Notes.)

NUTRITIONAL VALUES

Calories: 255kcal
Fat: 9.5g (1.6g S.Fat)
Carbs: 37.3g
Protein: 6.1g
Sugar: 9.2g
Sodium: 94mg

METHOD

Preheat the oven to 300°F (150°C or gas mark 2). Have a large, rimmed baking sheet handy.

Combine the molasses, Sucanat, cashew butter, vanilla, oil, salt, spices, and crystallized ginger in a large mixing bowl. To combine, stir everything together.

On top, sprinkle with the oats and quinoa flakes. To thoroughly coat, stir everything together.

Spread the granola evenly on the baking sheet and bake in 10-minute increments, carefully flipping the granola with a large wooden spatula after each increment, for a total of 20 to 25 minutes, or until the granola looks dry and just slightly browned.

Allow to cool on the baking sheet. As it cools, the granola will crisp up. Allow to cool completely. Store the cooled granola in an airtight container at room temperature or in the refrigerator for up to two weeks.

RECIPE NOTES

For the sake of clarity and awesome results, we're talking about quinoa flakes that resemble quick-cooking rolled oats, not corn flakes. The Ancient Harvest brand is what we use.

Using a large wooden spatula to make large crumbles in your granola is a good trick. Lift the granola instead of stirring it to prevent the crumbles from falling apart.