Remember not too long ago when I posted up a recipe for home made granola? Thing is, that last week I ran out, and I thought "Right, I better make a new batch soon!". I checked my list of new posts and there I saw it - ta-dah! A vegan recipe for granola, and it didn't use oats, but quinoa flakes!
On my lunch break, I bought quinoa flakes, and as soon as I got home, I got this little batch made up. And of course I had to test a little straight away. The toasted crumbly goodness packed full of whole nuts and chia seeds! Mmmm! Unfortunately, I didn't have pumpkin seeds though, but if you do have it, make sure to add 1/4 cup of that too!
I used a little extra syrup, as I didn't think the mixture was sticky enough, I also ran out of agave syrup, so I used 50/50 of that and Walden Farm's Pancake Syrup. Go all in on the agave if you have it though! For more delicious vegan recipes, simply go to Vegangela's blog through the link at the bottom *smiles*
Vegan Quinoa Granola
(Makes 1 batch)
2 cups quinoa flakes (I used teacups as opposed to mugs)
1/2 cup dessicated coconut
3/4 cup mixed nuts (almonds, pecans, walnuts)
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 (I used more like 1/3) cup agave syrup
1 tsp cinnamon
2 tbsp almond flour (optional)
- Pre-heat the oven to 150°C.
- In a bowl, mix all the dry ingredients together well, before adding the agave syrup.
- Cover a cooking tray with baking paper, and spread the mixture out evenly. Place in the oven and bake the granola for 30 minutes. Stir halfway through to make sure it doesn't burn.
- Optionally "dry bake" the granola for a further ten minutes to make sure the mixture is dry. Simply give the granola a final stir, open the oven slightly, and bake for a further ten minutes.
- Cool completely before storing in airtight jars or other containers. This work perfectly with porridge, yogurt, or to give some desserts a bit of a crunch - Enjoy! Oh!