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Image / Editorial

Holly White’s Grain-free Blueberry & Quinoa Granola


by Meg Walker
02nd Sep 2018
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Quinoa flakes have a really nutty flavour and are the perfect option for people who don’t like oats. The crunchy, chewy texture of this granola is a really nice addition to the top of a smoothie or even just some simple natural yoghurt. This is too expensive to eat by the bowlful, so I use it more as a topping. It’s quite a sweet treat, but if you want to reduce the sweetness, simply omit the dates, as there is enough natural sweetness from the maple or agave syrup and the blueberries.

Grain-free Blueberry and Quinoa Granola

Makes 16 small servings

Ingredients
100g quinoa pops or flakes
100g flaked coconut
50g chopped or flaked almonds
40g pumpkin seeds
30g ground flaxseeds or chia seeds
½ tsp vanilla powder
½ tsp ground cinnamon
½ tsp fine sea salt
3 tbsp coconut oil
2 tbsp maple or agave syrup
50g dried blueberries
5 Medjool dates, pitted and finely chopped
1 tbsp hemp seeds

Method
Preheat the oven to 150°C/gas mark 2. Line a baking tray or casserole dish with non-stick baking paper or foil.

Put the quinoa and half of the coconut flakes in a large bowl along with the almonds, seeds, vanilla, cinnamon and salt and mix together.

Melt the coconut oil and maple or agave syrup together in a small saucepan set over a low heat, then pour it over the dry ingredients, stirring until everything is evenly coated.

Transfer to the lined baking tray or dish and spread it out in an even layer. Bake in the oven for 15-20 minutes, stirring it once halfway through the cooking time to ensure that nothing is burning.

When the granola looks lightly toasted, remove it from the oven. While still warm, stir in the blueberries and dates.

I like the granola to clump up a bit, but if you would prefer it to be more even, break up any big pieces with your hands and allow to cool. When it has cooled completely, stir in the remaining coconut flakes and the hemp seeds.

I keep this in an airtight container in the fridge, as I think it keeps it extra fresh, but it will also keep at room temperature for up to two weeks. If it goes a little too soft, heat it up in the oven for a few minutes to crisp it up again.

Extracted from Vegan-ish by Holly White (Gill Books, €22.99). Photographs by Leo Byrne.