It’s a sad, dreary rainy day today. I’m supposed to be packing, but I’m not. No surprise there. My good friend Becca is coming tonight, but she won’t be here until late. I’m cleaning and not thinking about things I could be doing that involve leaving the house. I gave myself a haircut too. Alex didn’t even notice, my hair was so long that a few inches taken off don’t make a difference. Since we’re going to Europe soon (or, in 2 months, but come on it’s a vacation, I’m excited) I’m obsessing over food I can bring. I’ve latched onto granola, because (if you make it yourself) you can fill it with all sorts of things that are good for you. I want to bring granola for the plane, and some in my suitcase for snacking on while we’re traveling. I have 2/3 of a bag of banana rolled oats fromonly oatsthat I got over the summer from a rep that I plan on using for granola today. I’ve been buying things at Wholefoods to go into granola, and found a box of quinoa flakes that I thought I’d try. I know quinoa is great for you, full of protein and all sorts of other good things that I don’t pay much attention to, and I love eating it in it’s regular form, so maybe the flakes are good too? I couldn’t find much online about quinoa flakes in granola, only as additions not as the main body like I was hoping for. I did, however, stumble upon a recipe on Recipezaar for quinoa granola bars, and hopped right on it. I made a whole bunch of changes, or a few actually, and I think they’re pretty good. Kind of a weird quinoa-ey taste, but I like them. Next time I will make them a little thinner, I like the crispier parts better than the soft parts. This was very good crumbled up into yogurt, which is something I never liked before going gluten-free.
2 c quinoa flakes 1/4 c maple syrup 2 T vanilla 1/2 c packed brown sugar 2 T melted butter 2 egg whites, lightly beaten 1/4 c coconut two big handfuls of raisins a big handful of sunflower seeds 2 T ground flaxseed a handful of chopped crystallized ginger 3 T cinnamon-sugar
Preheat the oven to 250. Put parchment paper on a cookie sheet, or a Silpat or similar mat. Mix everything in the order listed, except the cinnamon-sugar. When fully mixed, spread with your hands onto the cookie sheet into a rough square*, doing the best you can to make sure the dough is even in thickness throughout. Sprinkle the top with cinnamon-sugar. Bake for 45 minutes. Cut into bars and place back on the cookie sheet and bake another 10-15 minutes. Cool, store in a closed bag.
*Original recipe said to press this into an 8x8 pan but I felt that made the bars way too thick.