This is a low carbohydrate granola because it is made with quinoa as opposed to oats. Unlike other grains, quinoa is a pseudo-grain, which means it’s really a seed. It’s also a Superfood because:
– It’s low in carbohydrate
– It’s a complete protein
– It has a very low GI, which means it releases energy slowly; controls blood sugar levels and helps you stay fuller for longer!
Granola is really versatile. It’s a great way of incorporating mineral rich foods into the diet early in the day. Enjoy it with yoghurt, fruit and honey at breakfast. It is also delicious with soft cheeses. I had some recently with baked beetroot, goat’s cheese and honey. It was delicious!
Feel free to incorporate dried apricots, dried cranberries and chia seeds into this recipe.
NOTE: This can be made as a bar by replacing two mashed bananas instead of the dates. Press the mixture down into the pan, bake for 50 minutes and allow to cool before cutting into slices. However, we prefer the consistency of the granola because it has a crunchier texture, whereas with the bars, it is difficult to get a consistent crispy texture all the way through because cooked quinoa is moist.
Date Almond Quinoa Granola with Sunflower and Flax seeds:
250g quinoa (cooked)
40g coconut flour
130g coarsely chopped dried dates
100g coarsely chopped almonds
75g unsweetened finely shredded coconut
20g sunflower seeds
20g flax seeds
1 teaspoon ground cinnamon
1 teaspoon sea salt (optional)
2 tablespoons maple syrup
60g coconut oil
1. Preheat oven to 150°C / Gas 6.
2. Place the first eight ingredients in a bowl and mix together
3. Melt the coconut oil, maple syrup, and salt, add to mixture.
4. Transfer granola to roasting pan (30cm x 45cm) lined with some parchment.
5. Bake for 60 minutes, stirring every 15 minutes, until golden brown with
6. Let granola cool completely and store airtight at room temperature.