My Life in Culture: Writer-performer Michelle Read
My Life in Culture: Writer-performer Michelle Read

Sarah Finnan

Five binge-worthy miniseries to stream this weekend
Five binge-worthy miniseries to stream this weekend

Sarah Gill

Inside the remarkable Rathfarnham home on sale for €2.5m
Inside the remarkable Rathfarnham home on sale for €2.5m

IMAGE

‘The beauty of making friends when you’re older is you can bring years of experiences’
‘The beauty of making friends when you’re older is you can bring years of experiences’

IMAGE

3 waterside homes around Ireland on the market for under €250,000
3 waterside homes around Ireland on the market for under €250,000

Megan Burns

Real Weddings: Sarah and Luke’s romantic Spanish vineyard wedding
Real Weddings: Sarah and Luke’s romantic Spanish vineyard wedding

Shayna Sappington

12 gripping Irish books that came out this month
12 gripping Irish books that came out this month

Sarah Finnan

This Enniskerry home is full of opulent, moody glamour
This Enniskerry home is full of opulent, moody glamour

Megan Burns

11 cute and quirky wedding venues near Dublin
11 cute and quirky wedding venues near Dublin

Shayna Sappington

Read an extract from Estelle Birdy’s debut, Ravelling
Read an extract from Estelle Birdy’s debut, Ravelling

Sarah Gill

Image / Editorial

Watch: Little Green Spoon’s Coconut Quinoa Granola


By IMAGE
09th May 2015
Watch: Little Green Spoon’s Coconut Quinoa Granola

This is such a gorgeous breakfast or dessert. Serve it with coconut yoghurt,?almond milk or over some dairy free ice cream for the perfect clustery,’sweet crunch packed full of nutrients. Not just a bowl filler- this granola’doubles as my go to snack straight out of the jar!

Makes 10 Servings

Ingredients:
1 Cup of Quinoa Pops
1 Cup of Oats, Gluten Free
1/2 Cup of Desiccated Coconut
1/2 Cup of Coconut Flakes
1 Teaspoon of Cinnamon
1/4 Cup of Coconut Oil, Melted
1/3 Cup of Honey/Agave/Maple Syrup

Step 1:Combine all of the dry ingredients in a large bowl.

Step 2: Add in the melted coconut oil and sweetener and mix until combined.

step 3: Spread the mixture out onto a lined baking sheet and bake at 180’C for?about 20 minutes, tossing half way through.

Step 4: Take out and let it cool before breaking it up into clusters and serving.

Keep for several weeks in an air tight jar, if it lasts that long! This recipe is Gluten Free, Dairy Free & Vegan. For more healthy recipes both sweet and savoury check out?www.thelittlegreenspoon.com and follow Indy on twitter?@thelittlegreenspoon and instagram.