This weekend was a bit mad, and since Sunday is usually spent going to the market and then recipe testing and relaxing, it threw me a bit. I had big plans for what I wanted to cook - definitely some more savoury recipes - and a juice bar I wanted to try, but having met some lovely Frenchies at the end of last week, my friend Amelia and I didn't quite get round to doing the things we planned. Instead we were whisked away on a pair of mopeds, taken from restaurant to delicious restaurant and resting in sunny parks between each amazing meal! It was great fun, but because of it I only had time to make granola.... Having said that, this is probably my favourite granola I have ever made - I hope you're going to love it as much as I do!
I am proud to say that I still haven't got through the batch I made, which is incredible seeing as I have been eating it at least once every day! It is deliciously crunchy and smells so amazing - the combination of coconut, maple syrup and toasted hazelnuts is awesome. As it is so easy to make this really is one thing that people should stop buying. Supermarket versions are often seriously over sweetened, when they really don't need to be - thanks to the dried apricots, maple syrup and coyo/smoothie/almond milk you eat it with, this already tastes pretty indulgent.
Quinoa is the real star of this recipe. It is a super versatile little grain, packed full of fibre, iron, magnesium, riboflavin and manganese, plus it is a complete protein, containing all 9 essential amino acids. So while you enjoy an awesome breakfast, the quinoa will be aiding cell repair and growth, increasing metabolism, fighting off disease causing free radicals, lowering cholesterol and helping oxygenate your whole body. All you need to do is make a big batch of granola at the weekend, and you will have gained all these healthy benefits before even leaving the house in the morning!
1/2 cup of quinoa
1 cup of oats
1 cup of hazelnuts
1/2 cup of pumpkin seeds
1 cup of dried apricots
1/2 cup of coconut shreds
1 tbsp of coconut oïl
1/2 - 1 tbsp of maple syrup
Pre-heat the oven to 180°C. Roughly chop the hazelnuts. Melt the coconut oïl then mix in the maple syrup.
Mix the nuts, seeds, oats and quinoa with the oïl/maple syrup until it is all evenly coated, then bake, stirring every 5-10 minutes. Mine took nearly 20 minutes, but you will need to keep an eye on it to watch it doesn't burn. Take it out when it is golden all over and leave to cool.
In the meantime roughly chop the dried apricots. When the granola is cool, mix in the coconut and apricot. Store in an air tight container.