Breakfast is my love language. Gimme all of the pretty spreads, quiches and pancakes please and thank you. However to keep things easy during the week, my go-to more often than not is yogurt topped with granola, nuts, fruit and a hearty helping of honey. I like to play around with toppings and just landed on a new addition to the rotation - this gluten free granola. I recently dusted off my It’s All Good cookbook and decided to try GP’s recipe for GF granola. As luck would have it, I was missing a key ingredient - quinoa flakes. I honestly didn’t even know this was a thing so I thought I’d improvise based on what I did have in the pantry, and I’m pretty pleased with the result!

Ingredients:

1.5 c quinoa (confession: I thought I would be able to simply food process quinoa into a flour/flake situation, but after much pulsing I gave up and simply used plain ole quinoa.)

Sea Salt

1/4c EVOO

1/4c 100% pure maple syrup

1c raw pumpkin seeds

1/2c goji berries

1/2c chopped pitted dates

1/2c chopped dried prunes

Preheat oven to 400*

Whisk EVOO and syrup and pour over quinoa. Spread into a single layer on a parchment paper lined baking sheet. Sprinkle a few cracks of sea salt all over. Cook for 15 minutes, tossing midway until golden brown and smelling toasty. Let cool and combine with dried fruit. Enjoy over yogurt or, if you’re like me, by the handful as a guilt-free snack.

-MC-