Food recipes
Dark Chocolate Cherry Granola with Crunchy Quinoa
Dark Chocolate Cherry Granola with Crunchy Quinoa Ingredients: oats quinoa, uncooked nuts, pecans seeds, chia seeds, dried seeds, flaxseed spices, cinnamon, ground salt, table shortening confectionery, coconut (hydrog...
Dark Chocolate Cherry Granola with Crunchy Quinoa
Ingredients:
oats
quinoa, uncooked
nuts, pecans
seeds, chia seeds, dried
seeds, flaxseed
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat your oven to 300 F.
In a large bowl combine the oats, cooked quinoa, pecans, chia and flax seeds, cinnamon and salt.
In a small bowl, whisk together the coconut oil and maple syrup.
Pour the wet ingredients over the dry ingredients and mix well, making sure that the oat mixture is very well moistened.
I like to get in there with my hands and mix for a good two minutes.
Spread your granola in an even layer (about 1/4-inch thick) onto two parchment paper-lined rimmed baking sheets.
Transfer the granola to the oven and cook for 35-40 minutes until its golden brown.
Remove the baking sheets from the oven every ten minutes and give the granola a stir to make sure it bakes evenly.
When done remove the pans from the oven.
Let your granola cool completely (this should take about an hour) so that it stiffens up a little bit.
After the granola has cooled, you can break it up into clumps and pieces and fold in the dried cherries and dark chocolate.
Store your granola in an airtight container for up to two weeks.
Eat however/whenever your little heart desires.
Recipe makes 6 cups of granola.
Ingredients:
oats
quinoa, uncooked
nuts, pecans
seeds, chia seeds, dried
seeds, flaxseed
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat your oven to 300 F.
In a large bowl combine the oats, cooked quinoa, pecans, chia and flax seeds, cinnamon and salt.
In a small bowl, whisk together the coconut oil and maple syrup.
Pour the wet ingredients over the dry ingredients and mix well, making sure that the oat mixture is very well moistened.
I like to get in there with my hands and mix for a good two minutes.
Spread your granola in an even layer (about 1/4-inch thick) onto two parchment paper-lined rimmed baking sheets.
Transfer the granola to the oven and cook for 35-40 minutes until its golden brown.
Remove the baking sheets from the oven every ten minutes and give the granola a stir to make sure it bakes evenly.
When done remove the pans from the oven.
Let your granola cool completely (this should take about an hour) so that it stiffens up a little bit.
After the granola has cooled, you can break it up into clumps and pieces and fold in the dried cherries and dark chocolate.
Store your granola in an airtight container for up to two weeks.
Eat however/whenever your little heart desires.
Recipe makes 6 cups of granola.