Stovetop Granola

[Guest guest]

This is my favorite granola recipe!

 

Stovetop Granola

About 8 servings

 

Source: Angela on Christian Vegan Cooking/adapted by LaDonna to gf.

 

3 cups rolled quinoa flakes

1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans, etc.)

1/4 cup sesame seeds

1/2 cup dried shredded coconut, preferably unsweetened

1/2 teaspoon cinnamon

1/4 cup light oil (sunflower, etc.)

1/3 cup maple syrup

2 teaspoons vanilla

1/2 cup dried fruit of your choice (raisins, currants, cranberries, or chopped

apple, apricot, pear, pineapple, prune, etc., or a combination)

 

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you

don't have a skillet this big, use a smaller one and prepare the granola in two

batches.) Into the cold skillet place the quinoa flakes, nuts, sesame seeds,

coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together

in a cup. Pour the liquid ingredients over the dry ingredients in the

skillet,stirring well to blend. Turn the heat under the skillet to medium high.

Toast the mixture, stirring frequently, until the quinoa flakes and nuts are

crispy and browned, the sesame seeds start to pop, and the maple syrup smells

like burnt sugar -- but be careful not to let the mixture burn! Toasting should

take no more than five to seven minutes. Turn off the heat and stir in the dried

fruits. Let the granola rest in the skillet to cool, stirring it occasionally

to break up any clumps. When it cools to room tempearture, transfer the granola

to a glass or plastic storage container with a tight-fitting lid. Granola can be

refrigerated for about a month, or frozen or about two months. Serve with milk

(soy, rice, or almond) or the juice of our choice.

 

 

 

 

[Guest guest]

Sounds great!! Can I ask where you would get Quinoa flakes? I've never seen

those. That's been my problem is finding something to replace the normal oats

in granola.

Thanks!

Lynnette : )