This Quinoa Granola recipe makes for a healthy snack or appetizer. And guess what: it's gluten free!
1 cup alter eco rainbow quinoa, uncooked
3 tablespoons unrefined cane sugar
1/2 teaspoon cinnamon
4 tablespoons unsalted butter
1/4 cup cashew nuts, chopped
1/4 cup almonds
1/4 teaspoon salt
4 tablespoons ground flax seed
4 ounces sweetened shredded coconut
1 alter eco dark coconut toffee chocolate bar, chopped into small pieces
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.In a small saucepan, melt butter over medium heat.
Allow butter to cook for several minutes or until it becomes browned and takes on a nutty aroma. Be careful not to let it burn.
Whisk Alter Eco Cane Sugar and cinnamon into the melted butter. Set aside.
In a large bowl, place quinoa, cashews, almonds, salt and ground flax seeds. Pour melted butter and sugar mixture over quinoa and nuts. Stir well to coat evenly. Spread granola mixture onto prepared baking sheet in a thin, even layer.
Bake granola for about 30-35 minutes or until mixture is nice and toasted, stirring every 10 minutes.
Remove from oven and stir in chopped coconut. Allow mixture to cool completely (at least 1 hour). Stir in chopped chocolate bar.
Quinoa granola can be stored in an airtight container at room temperature for about 1 week. This granola is a very finely textured (does not have large clumps) and is perfect for topping yogurt or serving with milk as you would cereal.