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Gingerbread & Puffed Quinoa Granola

Gingerbread & Puffed Quinoa Granola

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Gingerbread & Puffed Quinoa Granola
Breakfast British Chia Flaked Cereals Gluten-free Grains and Seeds Naked Barley Naked Barley Flakes Quinoa Rye Flakes Vegan Vegetarian Wheat Flakes Winter

by The Cook and Him

A spicy granola of flaked cereals, toasted pecans and puffed quinoa from food blogging duo The Cook & Him. Our British chia seeds make a great optional addition to this granola.

Use our gluten-free naked oat flakes and PureOaty gluten-free oat drink to make a gluten-free granola.

Sam and Phil from the superb food and recipe blog The Cook & Him have been doing amazing things with our British pulses, grains and seeds.

We met Phil (him) at VegFest in October 2017 and were bowled over by his enthusiasm for our products. We've been exctited and inspired to see the wonderful creations that Sam (the cook) has created with them since.

This warmly spiced granola of rolled oats - or try other flaked cereals like our rye flakes or (naked) barley flakes - with quinoa puffs, warm spices and pecans is sure to liven up breakfast even on the bleakest of mid-Winter mornings.

Chia seeds make a great optional extra addition to this granola.

Makes 20 to 25 servings
Preparation time: 15 minutes; Cooking time: 40 minutes

Ingredients

Method

  1. Heat the oven to 160 Fan / 180 C / 350 F / Gas 4. Line 1 large or 2 smaller baking trays with greaseproof or silicone mats
  2. Put the coconut oil into a small saucepan and gently melt then put to one side
  3. Into a large bowl tip the oats, quinoa puffs and chia seeds (if using). Just using your hands, roughly crush the pecan nuts and add those to the bowl along with the ginger, cinnamon and nutmeg. Give everything a good stir.
  4. To the coconut oil, add the maple syrup and almond milk then pour that over your dry ingredients. Stir very well till the oats and puffs are evenly coated with the liquid
  5. Tip this mixture out onto your tray(s) then spread out evenly.
  6. Pop the tray in the oven for 20 minutes, bring the tray out, giving the mixture a good stir – bring the mixture on the outer edge of the tray into the centre and push the mixture in the middle of the tray out to the edge.
  7. Put back in the oven for a further 20 minutes
  8. Remove the tray from the oven, leave to cool completely then stir through the dates. I use my hands for this as the dates are usually quite sticky and use the granola to ‘rub’ them apart
  9. Store in a lidded container for around 2 weeks

Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = approx 240ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.



The Cook and Him
The Cook and Him

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