Thursday, November 21, 2013

nutty quinoa granola

Granola is great for cleaning out your pantry, and as the end of the year draws near, maybe it's time for some pantry organization... It's healthy, easy to make, customizable, and is pretty enough for gifts. So really, what else are you looking for?

I always go back to David Lebovitz's basic recipe for granola, and then substitute whatever I have on hand. Today's substitution is a little surprising, but works wonderfully in giving the granola that little extra crunch - quinoa. I don't bother rinsing the quinoa before I mix it in, since it's never bitter when I cook it up normally, but you can definitely give it a rinse before starting, to ensure no saponin's getting into your granola. 

Adapted from David Lebovitz

2 1/2 cups (225g) old-fashioned rolled oats
1 1/2 cups (185g) almonds, coarsely chopped
1/2 cup (70g) pepitas
1/3 cup (65g) quinoa, rinsed and drained if desired
1/4 cup (60g) packed brown sugar, light or dark
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup (90g) unsweetened applesauce
3 Tbsp (50g) maple syrup
2 Tbsp (40g) honey
1 Tbsp vegetable oil
1/2 cup (75g) dried cranberries

Preheat oven to 300F.

In a large bowl, mix together all the dry ingredients - oats, nuts, quinoa, brown sugar, cinnamon, ginger, and salt. In a separate bowl, stir together the applesauce, maple syrup, honey, and oil, the mix it into the dry ingredients. Spread onto a baking sheet, and bake for 45 minutes, until the granola is thoroughly toasted. (If you like large clumps of granola, don't stir your mixture until after it has come out of the oven and cooled. If you like a smoother texture, stir every ten minutes as it's baking.)

Remove from oven, and let cool. Stir in the dried cranberries.

Store in an airtight container. It will keep for up to one month at room temperature, or longer if frozen.

Makes ~1 pound of granola

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