I’m always on the lookout for a new gluten-free recipe, since I have friends and family who can’t have gluten. One of them mentioned granola the last time we visited, so when I saw the Quinoa-Flax-Hemp Granola Bars w/ Walnuts & Apricots
at Girlichef, I thought they’d be a nice recipe to experiment with. I didn’t make bars like Heather, and I made a bunch of ingredient substitutions, but it was nice to have a tested recipe to start with.
These were tasty! They’re more delicate than traditional granola, but every bit as much fun to munch on. They actually got better tasting after the first day, when the flavors had a chance to meld.
Harvest-Spice Quinoa Granola (Gluten-free)
- 1 1/2 cups quinoa flakes
- 1/4 cups ground flaxseed
- 2 tablespoons chia seeds
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1-1/2 teaspoons molasses
- 1 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup walnuts
- 1/2 cup raisins
Preheat oven to 325 F. Oil a large jelly-roll pan. In a large bowl, stir together the quinoa flakes, flaxseed, and chia seeds.
In a small saucepan, melt the coconut oil and whisk in the maple syrup and molasses. Add to the quinoa. Add the cinnamon, ginger, cloves, and salt and stir well.
Spread on the pan and bake for 20 minutes. Add the walnuts, stir, and bake for another 10 minutes. Remove from the oven, cool, and add the raisins.
Store in an airtight container. Makes about 2 cups.
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