One-quarter of a cup of walnuts can give you nearly 95 per cent of your daily omega-3 requirements, and the huge amount of B vitamins they contain can not only help reduce stress but keep your skin looking young, delaying the occurrence of fine lines and wrinkles. If you like a lighter granola, add puffed buckwheat or brown rice puffs and top with chia or flax.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups quinoa or brown rice flakes
- ¾ cup walnuts, chopped
- ½ cup dried cranberries
- 3 tbsp sunflower seeds
- 2 tbsp pepitas
- 2 tbsp almond flakes
- 1 tbsp flaxseeds
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ¼ cup coconut oil
- ¼ cup rice-malt syrup, or sweetener of choice
- ½ tsp alcohol-free vanilla extract
- ¼ cup coconut flakes
- Almond milk, to serve
Method
- Preheat oven to 180°C and line baking tray with baking paper.
- Combine quinoa, walnuts, cranberries, sunflower seeds, pepitas, almond flakes, flaxseeds, cinnamon and nutmeg in a bowl and mix well.
- Place coconut oil in saucepan over medium heat and heat until melted. Add rice-malt syrup and vanilla and stir for 30 secs. Remove from heat.
- Pour liquid mixture over the dry ingredients and stir well, ensuring dry ingredients are coated thoroughly.
- Transfer granola to baking tray in a single layer, then cook in oven for 20 mins, stirring frequently and breaking up any clumps that form. Remove from oven, add coconut flakes and bake for a further 5 mins.
- Remove from oven and cool.
- To serve, place in a bowl and top with almond milk. It also tastes great on its own.
- This granola keeps for 4 weeks in an airtight container in a cool, dry place.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
