MAPLE QUINOA GRANOLA

Makes 8 Servings Quinoa adds a nutritional punch to homemade granola. As with all granola recipes, this one is highly customizable based on what seeds, nuts and dried fruit you have in the pantry.

¾ cup (175 ml) uncooked quinoa 1 ¼ cups (300 ml) rolled oats ¾ cup (175 ml) roughly chopped almonds, walnuts or pecans ½ cup (125 ml) pumpkin seeds 1/3 cup (75 ml) maple syrup, preferably dark grade ¼ cup (60 ml) melted coconut oil or almond oil 2 teaspoons (10 ml) vanilla extract 1 teaspoon (5 ml) cinnamon 1 teaspoon (5 ml) ground ginger ¼ teaspoon (1 ml) salt Zest of 1 medium orange ½ cup (125 ml) dried apricots, sliced ½ cup (125 ml) dried cranberries or dried cherries 1/3 cup (75 ml) unsweetened coconut flakes

1. Place quinoa in a bowl, cover with water and let soak two hours. Drain and rinse well.

2. Preheat oven to 275 F. In a large bowl, stir together quinoa, oats, nuts and pumpkin seeds. In a separate bowl, combine maple syrup, coconut oil, vanilla extract, cinnamon, ground ginger, salt and orange zest. Add liquid ingredients to oat mixture and stir until all the contents are covered in the maple syrup mixture.

3. Spread the mixture out on a silicone or parchment paper-lined baking sheet and cook for 20 minutes. Stir and cook for another 20 minutes.

4. Stir in the dried apricots, cranberries and coconut and continue to cook for 20 minutes more. If the mixture is still too moist, cook for an additional few minutes.

5. Cool granola completely and then store in an airtight container for up to seven days.