I’m usually not keen on breakfast cereals- the ones with wheat in leave that nasty bloated feeling and the ones without usually aren’t very satisfying. However this was a really lovely yummy breakfast, especially because it was just cooked and having fresh fruit with it was great as well. This recipe is vegan and gluten free and is from Gwyneth Paltrow’s “It’s all good“.
Makes 6 cups
- 1/2 cup extra virgin olive oil
- 1/2 cup good quality maple syrup
- 3 cups quinoa flakes
- coarse sea salt
- 1 1/4 cups roughly chopped raw walnuts
- 1 1/4 cups roughly chopped raw pumpkin seeds
- 3/4 cup roughly chopped dried figs without the stems
- 3/4 cup roughly chopped pitted prunes
Preheat the oven to 205 degrees celsius
Whisk the olive oil and maple syrup together in a large mixing bowl and add the quinoa flakes, stir to combine thoroughly. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt. Roast, stirring occasionally until the flakes are dried and crunchy and a lovely golden brown, this should be about 25 minutes. Let the quinoa mixture cool completely before mixing with the remaining ingredients. This can be stored in a jar for up to 2 weeks. Serve with fresh fruit and either yogurt or dairy free milk.