Plump apricots, toasted coconut... this gluten free breakfast takes you away to a summery island

tropical-quinoa-and-apricot-granola-3

Ingredients

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What to do

  • 1. Preheat your oven to 180C (350F) and line a baking sheet with baking paper.

  • 2. In a large bowl stir together quinoa flakes, cashews, sesame seeds, salt, and cardamom until well mixed.

  • 3. In a small jug whisk together olive oil, golden syrup, vanilla extract, and coconut extract.

  • 4. Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.

  • 5. Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.

  • 5. Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.

  • 7. In the last ten minutes of cookies (about 20 minutes into the cooking time) stir in shredded coconut.

  • 8. Once cooked, remove from oven, stir in dried apricots and allow to cool completely before serving or storing.

  • Store in an airtight container in the refrigerator for up to two weeks.

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