Quinoa Adaptogen Granola (gluten-free, vegan, & body ecology)Originally published on August, 21st 2018. Last updated on September 25th, 2019 Skip to Recipe
Quinoa Adaptogen Granola (gluten-free, vegan, & body ecology) is a simple recipe for anyone looking to make a healthy and delicious granola. I’ve found it hard to go into a grocery store these days and find a granola that I actually want to buy. Most of them have some form of sugar or oats for the top ingredients list.
After a couple years of boycotting granola altogether because none of them agreed with my gut. I decided to get into the kitchen on a hot summer’s day and bake up some delicious granola.
One that is gluten-free, vegan, fruit-free, sugar-free and body ecology friendly. Now my friends let me introduce you to one of the most versatile ingredients in a gluten-free kitchen. Quinoa Flakes! They are super easy to whip up on the stove and make a wonderful replacement for oatmeal or porridge if you have been missing these things while on a specific diet.
Quinoa flakes are also so very comforting, fluffy and nourishing. Although I haven’t had oats in what seems like years, making quinoa flakes take me back to my childhood days of oatmeal packets with the colorful dinosaur eggs that change the oatmeal different colors.
Making this recipe is super duper simple as all you have to do is make the quinoa flakes and work out of one pan. It is also very versatile if you have similar or extra ingredients on hand you can easily swap them out for another.
Quinoa Adaptogen Granola (gluten-free, vegan, & body ecology):
- If you are completely body ecology this could be stage 1 if you’re able to digest baked ingredients well. Otherwise, save this recipe for stage 2.
- If you are just paleo or can have any sweetener feel free, to use banana, honey, maple syrup or your favorite sweetener of choice.
- *I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee
- 2 cups quinoa flakes
- 3 cups of filtered water
- 1/2 cup ground flax seeds
- 1/4 cup almond butter or any nut or seed butter
- 1/4 cup coconut oil
- 2 tablespoons of Sunpotion’s Anandamide adaptogen blend
- 2 tablespoons of hemp seeds
- 2 tablespoons of sprouted pumpkin seeds
- 1 teaspoon of cinnamon
- 1 teaspoon of cardamom
- 1 teaspoon of stevia
- Preheat oven to 400 degrees.
- Boil 3 cups of water in a saucepan and add in quinoa flakes until fully cooked.
- One ingredient at a time stir in the rest of the ingredients. It will be quite thick. (except for pumpkin seeds & hemp seeds)
- Add more sweetener if needed based on your taste preference.
- Place parchment paper down on a baking sheet.
- Spread the quinoa mixture flat over the parchment paper.
- Using a fork or knife make marks into the mixture. This will help break up the granola into smaller pieces easier.
- Bake for 20 minutes and flip the granola over.
- Bake for another 20 minutes or until crunchy.
- Sprinkle on pumpkin seeds & hemp seeds into the mix.
- Break into pieces and enjoy right away!
- To store put in a mason jar with lid into the fridge and bake again or fry on the stove when you want to eat again.
- You can also dehydrate if you really want to and store on the shelf if that mix is completely dry.