Substituting Quinoa flakes (available from organic / health food stores) for rolled oats makes for a delightful granola with no more work and great taste. Not exactly a miracle, but pretty exciting in my house!
We miss Granola during Passover when easy breakfasts without eggs, cheese or matzot are elusive. There are of course other Passover Granola recipes; I was looking for a way to make granola on the cooktop the way that I make it throughput the year without adding oil, and with little added sugar/sweeteners. I absolutely did not want to make granola with matzah farfel and was looking for something with a similar shape and crunch of rolled oats – a tall order I know.
And I am not the world’s greatest Quinoa fan, however I read about Quinoa Flakes and thought that was worth a try. Smaller than rolled oats, Quinoa Flakes have have a similar shape and a great crunchy taste. So yesterday evening I gave it a go, and this morning we enjoyed our Granola with Quinoa Flakes for breakfast.
Dear Reader, it worked! It is crunchy and delicious – no tails, no added fats and lower in sugar than recipes cooked inside the oven. For Passover I have omitted sesame and flax seeds and added additional nuts to mix and match based on your Kitnyot preferences. Some people who happen to live in my house think that adding raisins (or any other fruit) is a travesty, so dried fruit remains optional.
Ingredients
1/4 Cup raw sunflower seeds
1/3 Cup broken cashew pieces, walnuts, almonds and/or other raw nuts
1/3 cup chopped almonds
1/3 cup chopped pecans
1/3 cup chopped walnuts
1 1/2 Toasted Quinoa Flakes (I found these in a box at our local Anise Store)
1 tsp cinnamon
1/4 Cup shredded coconut (optional)
1/4 tsp. salt
2 T brown sugar
1/3 Cup raisins or other dried fruit (optional)
This recipe is easiest to prepare in a large pan with relatively high sides. The ingredients have a tendency to scatter while being stirred, and a high-sided frying pan, wok or a wide sauté pan is ideal for keeping them in the pan.
1. Over low heat, stir together the cashew pieces, and sunflower seeds. Stir for five to ten minutes, until the oats and cashew begin to brown. If in doubt, taste a sunflower seed. It should taste almost done.
2. Next, add the remaining nuts, and stir together with the toasted Quinoa Flakes. Stir for another five to ten minutes, and stir in the cinnamon.
3. Add the shredded coconut and stir for two to three minutes. before adding in the salt.
4. Turn off the heat and add the brown sugar. Mix well to evenly distribute them among the other Ingredients.
4. Remove from heat and allow to cool before adding raisins or other dried fruit (if desired). Store in an airtight container to maintain freshness. Enjoy!
Your Second-Middle Age: 