dehydrate the whole recipe if you want to be experimental):
- 1/4 C. Vegetable Oil (I use Extra Virgin Coconut Oil, melted)
- 2 C. Quinoa Flakes, Organic and Gluten Free
- 1/3 C. Unsweetened Coconut
- 1/3 C. Unsalted Organic Sunflower seeds
- 1/3 C. slivered Almonds
- 3/4 C. Raw Liquid Honey
- 1/2 C. each Dried Blueberries and Dried Cranberries
- Line the baking pan with heavy duty foil; brush all over with 1 T. of the oil. Set aside.
- In large bowl, toss the quinoa flakes, coconut, sunflower seeds, and almonds. In a measuring cup whisk together the honey, remaining oil and 1 C. water. Pour over the quinoa mixture and toss to combine. Spread over the baking pan.
- Bake in the centre of 275 degree F. (140 degree C.) oven for about 2 hours, checking every 15 minutes. The granola is done when the ingredients clump together and the liquid is evaporated.
- Let cool on pan on rack. Break apart any large clumps. Stir in the blueberries and cranberries. Makes about 5 Cups. Store in glass mason jars.
- If you have digestive issues (sometimes people do with quinoa flakes) then I would like to suggest that you take a digestive enzyme capsule-- digestive enzymes caps are a boon when eating any 'cooked' meal meaning that the food's natural enzymes-- the digesters- have been compromised. Read more about enzymes and gluten-free diets here.
- Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.