The art and satisfaction of the crunch… lets be real it is always the best part of a meal, whether it be the skin, the edge of a lasagna, that feeling of a sweet potato chip… you can’t lose! So during a weekend of nothing but snow I decided to explore another granola option… this was in between a few snow ball fights, snow men and snow angels of course… 😉
This crunchy number is bringing together a few of our favourite ingredients as one textural finish. After playing around with Tahini I found it goes ridiculously well with honey and quinoa, as it offers that nutty undertone as the sweetness and texture come through at the end.
Being a granola you can store it one of those mason jars we all love, and have it for whatever breakfast or afternoon crunch your body is craving… I love it on top of my Banana Coconut Smoothie Bowl … but I am sure you can find some pretty amazing uses for it! 🙂
Prep Time: 5 minutes
Cook Time: 22 minutes
Health Facts: Quinoa is full of all 20 amino acids, and the combination of cinnamon and egg white adds to the metabolic boost and protein for weight loss and repair
2 Cups of White Quinoa
Pinch of Salt
1 tsp Cinnamon
1/2 Cup mix nuts
1/3 Cup Tahini
1/3 Cup Honey
1 Egg white
- Preheat oven to 170 degrees C (340 F.)
- In a large bowl combine your quinoa, salt, cinnamon and nuts then mix in your tahini, honey and egg white.
- Evenly distribute on a lined baking tray and bake for 18-22 minutes stirring every 7 minutes or until golden.