Food

Tropical quinoa and apricot granola recipe

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

Written by Amy Chatwin

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.

    6. 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.

Written by Amy Chatwin

Amy is a Brisbane-based blogger who is passionate about creating a healthy, nourished life with whole foods, running, reading and writing. Her blog, Thoroughly Nourished Life, provides delicious gluten-free and vegetarian recipes for meals and treats.

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