My wonderful friend Cathy is an extraordinary cook. She is also gluten-sensitive and comes up with marvelous recipes that she can actually eat. I love these little granola chunks. While I’ll admit they’re not exactly salted caramel brownies, they nonetheless hit the spot if you want a snack that’s sweet and won’t undermine your goal of eating in a healthy, controlled way. Thanks, Cathy!
Cathy’s Quinoa Granola Snack
2/3 honey, heated until liquid (see note)
1/4 cup coconut oil, melted, or any vegetable oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 cups toasted whole almonds, coarsely chopped.
2 cups unsweetened coconut
1 cup rinsed quinoa (any color or mixed)
1 cup old fashioned oatmeal.
1 cup raw sunflower or pumpkin seeds
1 cup dried cherries or any other or mixture of dried fruit, chopped
Preheat oven to 325 degrees.
Whisk together in a large bowl the honey, oil, salt, and pepper.
Add the rest of the ingredients, and mix together until everything is well coated.
Place mixture in a parchment-lined baking pan.
Press down until even and well compressed. The tighter you compact it, the chunkier the granola will be.
Bake until golden, 50 or 60 minutes.
Remove and leave in the pan until completely cool –at least an hour.
When completely cool, break into pieces.
Store in airtight container.
The safest way to heat honey is to put the honey in a glass jar and set it in a pot with water up to the level of the top of the honey. Bring the water to a boil, let it sit a bit, and carefully remove the jar. You can also microwave honey, but it can spatter, and the cleanup is a true pain.