Grain Free Quinoa Granola
My eczema has been a hot mess lately. Flaring up one day, bleeding the next, and reacting poorly to anything that touches my skin. I have noticed it is at its worst when I consume processed sugar or wheat... no matter how small the amount. Except for coconut sugar, my body has never reacted negatively to coconut sugar. As a result, dietary changes are in order. I will be reducing and eventually eliminating grains from my diet which means new recipes are in order. I am starting with my new favorite snack, a grain free Quinoa Granola :)
- 1/2 cup unsweetened coconut flakes
- 2 cups sliced raw almonds (slivered or sliced almonds work best)
- 1 cup uncooked (well rinsed and dried) quinoa (substitute raw walnuts is quinoa isn't your thing)
- 1 1/4 cup raw pecans
- 1 cup raw pumpkin seeds
- 3 Tbsp chia seeds
- 1 + 1/2 tsp ground cinnamon
- 2 Tbsp coconut sugar
- 1 Tbsp black sesame seeds (or white if the black are too bitter)
- 1/4 tsp of sea salt
- 3 Tbsp coconut
- 1/4 cup maple syrup (substitute agave or honey if you're not vegan)
- 1/4 cup roasted unsalted sunflower seeds
Preheat oven to 325 degrees F.
In a large mixing bowl, combine the coconut, nuts, chia seeds, cinnamon, sunflower seeds, sesame seeds, coconut sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients then mix well.
Spread the mixture evenly onto a large baking sheet and bake for about 20 minutes. Stopping halfway to mix the granola to cook evenly.
*Store in a container with an air-tight seal, and it should keep for a few weeks in the freezer or fridge.