Rezept vom 10.09.2013: Vegan Ginger Granola (with Cashews, Walnuts & Quinoa)

Ich liebe selbstgemachtes Müsli =)
Und mein Papa liebt Ingwer.
Und ich Cashewkerne.
Und zusammen geben sie ein perfektes Müsli <3

Mir schmeckts besonders gut mit Himbeeren und Sojamilch.

Vegan Ginger Granola (with Cashews, Walnuts & Quinoa)

adapted from http://www.alaskafromscratch.com/2013/03/23/ginger-cashew-granola/

Ingredients:

2 cups old-fashioned rolled oats

1/4 cup raw quinoa, rinsed and drained

1/2 cup cashews

1/4 cup walnuts, chopped

4 tsp brown sugar

1 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

1/4 cup coconut oil, melted

1/3 cup pure maple syrup

1 tsp Cashew Mus

2 tbsp Wasser

1 teaspoon vanilla

1/4 cup crystallized ginger, diced

 

Method:

Preheat oven to 150°C. Line a large baking sheet with aluminum foil and spray the foil with non-stick spray.

In a bowl, stir together all dry ingredients.

In another smaller bowl, combine the melted coconut oil, maple syrup, water, Cashew Mus and vanilla. Pour the wet ingredients over the dry and toss to coat well.

Spread the mixture out onto the baking sheet. Bake for 30-40 minutes, stirring the granola every 10 minutes, until golden brown, fragrant, and beginning to crisp (the granola crisps up further as it cools). Remove from oven. Cool completely and store the granola in airtight containers.