Gluten Free Puffed Quinoa Granola With Almonds And Plums Recipe by Paula Hinke Nutrición
Cooking Instructions 30 minutes 1 I recommend starting by making the spice mix. If you choose to use pre-ground spices, you can mix them with a fork in a bowl and transfer the mixture to a glass container to better preserve the aroma. 2 If, like me, you have some whole spices, you'll need a grinder to turn them into powder and mix them well. They're not expensive, and if you enjoy making your own mixes, you'll love it. Just be careful when cleaning them; mine needs to be cleaned dry or with a slightly damp cloth to avoid damage. 3 This makes a good amount, so you can use it for other recipes like cookies or cakes. The quantities of each spice can vary according to your taste; I love this one because it's sweet without being cloying, with a kick from the ginger and white pepper. 4 Next, prepare the main ingredients. On one side, the quinoa and nuts; the dried or dehydrated fruits of your choice; and on the other side, the egg white, spices, and agave syrup with the oil. The dried fruit, in my case plums, can be chopped and set aside as they are added later along with the coconut. 5 Start by beating the egg white well if it's not already slightly whipped; just a little frothy is enough. Separately, mix the agave syrup with the warm oil by briefly microwaving it. No more than 10 seconds at medium power (500-600W). 6 Place the puffed quinoa, nuts, and warm mixture along with the beaten egg white and spices in a bowl. Stir well with a spoon to distribute the liquids and spices evenly throughout the mixture. 7 Spread the mixture well on a baking sheet lined with parchment paper, so it forms a thin layer of granola. My advice is to make a mound in the center and then spread it out with a spoon to create a thin layer. Making it thin helps it bake better, become crispy, and take less time. 8 Bake at 300°F (150°C) for 10-15 minutes. Be careful because quinoa, unlike oats, toasts faster. We left it for 20 minutes, and some small edges toasted too much, but it was very little and could be removed easily to avoid bitterness. When I do more tests, I'll add a step explaining how it turns out best 👩‍🔬 9 At this point, add the chopped dried fruits and shredded coconut, and bake for another 5-10 minutes. You can distribute them as you like; I like to add plenty of coconut and plums, but if you want to add less, you can do so without a problem. 10 After that time, remove from the oven and place the parchment paper with the granola on a rack to cool. Be careful not to drop it when moving the paper from the tray to the rack. Once cool, you can crumble it directly with clean hands 🙌 11 Store it in a glass jar in a cool place to preserve all its flavor, not in the fridge as it loses aroma. And remember, a serving doesn't mean filling the whole bowl, we know ourselves 😜🙈 1 I recommend starting by making the spice mix. If you choose to use pre-ground spices, you can mix them with a fork in a bowl and transfer the mixture to a glass container to better preserve the aroma. 1 I recommend starting by making the spice mix. If you choose to use pre-ground spices, you can mix them with a fork in a bowl and transfer the mixture to a glass container to better preserve the aroma. 2 If, like me, you have some whole spices, you'll need a grinder to turn them into powder and mix them well. They're not expensive, and if you enjoy making your own mixes, you'll love it. Just be careful when cleaning them; mine needs to be cleaned dry or with a slightly damp cloth to avoid damage. 2 If, like me, you have some whole spices, you'll need a grinder to turn them into powder and mix them well. They're not expensive, and if you enjoy making your own mixes, you'll love it. Just be careful when cleaning them; mine needs to be cleaned dry or with a slightly damp cloth to avoid damage. 3 This makes a good amount, so you can use it for other recipes like cookies or cakes. The quantities of each spice can vary according to your taste; I love this one because it's sweet without being cloying, with a kick from the ginger and white pepper. 3 This makes a good amount, so you can use it for other recipes like cookies or cakes. The quantities of each spice can vary according to your taste; I love this one because it's sweet without being cloying, with a kick from the ginger and white pepper. 4 Next, prepare the main ingredients. On one side, the quinoa and nuts; the dried or dehydrated fruits of your choice; and on the other side, the egg white, spices, and agave syrup with the oil. The dried fruit, in my case plums, can be chopped and set aside as they are added later along with the coconut. 4 Next, prepare the main ingredients. On one side, the quinoa and nuts; the dried or dehydrated fruits of your choice; and on the other side, the egg white, spices, and agave syrup with the oil. The dried fruit, in my case plums, can be chopped and set aside as they are added later along with the coconut. 5 Start by beating the egg white well if it's not already slightly whipped; just a little frothy is enough. Separately, mix the agave syrup with the warm oil by briefly microwaving it. No more than 10 seconds at medium power (500-600W). 5 Start by beating the egg white well if it's not already slightly whipped; just a little frothy is enough. Separately, mix the agave syrup with the warm oil by briefly microwaving it. No more than 10 seconds at medium power (500-600W). 6 Place the puffed quinoa, nuts, and warm mixture along with the beaten egg white and spices in a bowl. Stir well with a spoon to distribute the liquids and spices evenly throughout the mixture. 6 Place the puffed quinoa, nuts, and warm mixture along with the beaten egg white and spices in a bowl. Stir well with a spoon to distribute the liquids and spices evenly throughout the mixture. 7 Spread the mixture well on a baking sheet lined with parchment paper, so it forms a thin layer of granola. My advice is to make a mound in the center and then spread it out with a spoon to create a thin layer. Making it thin helps it bake better, become crispy, and take less time. 7 Spread the mixture well on a baking sheet lined with parchment paper, so it forms a thin layer of granola. My advice is to make a mound in the center and then spread it out with a spoon to create a thin layer. Making it thin helps it bake better, become crispy, and take less time. 8 Bake at 300°F (150°C) for 10-15 minutes. Be careful because quinoa, unlike oats, toasts faster. We left it for 20 minutes, and some small edges toasted too much, but it was very little and could be removed easily to avoid bitterness. When I do more tests, I'll add a step explaining how it turns out best 👩‍🔬 8 Bake at 300°F (150°C) for 10-15 minutes. Be careful because quinoa, unlike oats, toasts faster. We left it for 20 minutes, and some small edges toasted too much, but it was very little and could be removed easily to avoid bitterness. When I do more tests, I'll add a step explaining how it turns out best 👩‍🔬 9 At this point, add the chopped dried fruits and shredded coconut, and bake for another 5-10 minutes. You can distribute them as you like; I like to add plenty of coconut and plums, but if you want to add less, you can do so without a problem. 9 At this point, add the chopped dried fruits and shredded coconut, and bake for another 5-10 minutes. You can distribute them as you like; I like to add plenty of coconut and plums, but if you want to add less, you can do so without a problem. 10 After that time, remove from the oven and place the parchment paper with the granola on a rack to cool. Be careful not to drop it when moving the paper from the tray to the rack. Once cool, you can crumble it directly with clean hands 🙌 10 After that time, remove from the oven and place the parchment paper with the granola on a rack to cool. Be careful not to drop it when moving the paper from the tray to the rack. Once cool, you can crumble it directly with clean hands 🙌 11 Store it in a glass jar in a cool place to preserve all its flavor, not in the fridge as it loses aroma. And remember, a serving doesn't mean filling the whole bowl, we know ourselves 😜🙈 11 Store it in a glass jar in a cool place to preserve all its flavor, not in the fridge as it loses aroma. 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