With this new granola recipe, I took a few tips from my previous gluten free granola recipe, with an emphasis on it being more nutrient dense, and grain free. Keep in mind, Quinoa is not a grain but a seed. Even rolled and dried to create a "quinoa flake" it still carries all the nutrients of whole Quinoa.
We have been eating this granola for a snack, but most times we serve it on top of a bowl of homemade organic yogurt. I use this recipe here - great info and recipe on how to make organic lactose free yogurt at home.
You could certainly play around with the ingredients in this recipe - we used the ones listed below based on personal taste/preference. Also, for a sweeter granola increase honey to 2/3 cup. All the ingredients used in this recipe are organic.
1 cup raw cashews
1 cup raw walnuts
1/2 raw sunflower seeds
3/4 cups raw split peanuts
3/4 cup raw sliced almonds
1 cup Quinoa flakes
1/2 cup unsweetened shredded coconut
3/4 cup raw pumpkin seeds
5 Tblsp. ground flax seed
3 Tblsp. sesame seeds
1 1/2 tsp. cinnamon
1 rounded tsp. powdered ginger
1 cup raisins
1/2 cup cranberries
1/4 butter - melted
1/2 cup honey, melted with the butter
Preheat the oven to 250 degrees.
First add the cashews and walnuts to a food processor - pulse a few times just to chop up. Add to a large bowl. Add the remaining ingredients except the butter and honey to the bowl, and mix well. Melt the butter and honey on low heat in a small sauce pan. Then pour over the granola mixing well. Transfer to a large baking sheet spreading out evenly and bake for 1 hour tossing the granola 3-4 times for the duration of the cooking time.
Remove from oven and allow to cool, then transfer to a tightly sealed jar or bowl.