"This has to be the most vibrant granola I've ever made!! I thought I would make the most of this awesome beetroot powder (and red quinoa and white chia seeds) from @vitacost to make another holiday gift (you can't have too many!) Here we have Gingerbread Quinoa Granola, ho ho ho!
RECIPE:
4 cups gluten free oats
1 cup chopped pecans
1/2 cup almond flour
1/4 cup red quinoa
1/4 cup white chia seeds
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup coconut oil, melted
1/2 cup gluten free brown rice syrup
1/2 cup filtered water
3 Tbsp beetroot powder
1/2 cup pumpkin seeds
Preheat the oven to 275°F. In a large bowl, combine the oats, pecans, almond flour, chia seeds, quinoa, and spices.
Measure the oil, syrup, and water together in a measuring cup. Add the beetroot powder into the liquids, stirring to combine until the powder is dissolved.
Add this wet mixture into the dry ingredients until evenly combined. Spread evenly onto a large baking tray and bake for 1 hour, rising occasionally.
When dried, let cool and toss with the pumpkin seeds. Let cool completely before storing in an air-tight container."
RECIPE:
4 cups gluten free oats
1 cup chopped pecans
1/2 cup almond flour
1/4 cup red quinoa
1/4 cup white chia seeds
1 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup coconut oil, melted
1/2 cup gluten free brown rice syrup
1/2 cup filtered water
3 Tbsp beetroot powder
1/2 cup pumpkin seeds
Preheat the oven to 275°F. In a large bowl, combine the oats, pecans, almond flour, chia seeds, quinoa, and spices.
Measure the oil, syrup, and water together in a measuring cup. Add the beetroot powder into the liquids, stirring to combine until the powder is dissolved.
Add this wet mixture into the dry ingredients until evenly combined. Spread evenly onto a large baking tray and bake for 1 hour, rising occasionally.
When dried, let cool and toss with the pumpkin seeds. Let cool completely before storing in an air-tight container."