Crunchy Quinoa Granola

I went a little granola crazy this weekend. The hubs and I decided to do snacks and foodie items for Christmas this year, so I made two batches of granola. It went fast.

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Wholesome Crunchy Gift Giving

The first was adapted from this recipe by Joy the Baker.  I also got the mason jar idea from her. Genius.

Not gonna lie, I wasn’t sure about the goji berries, but they were awesome! 

The second was something  I sort of made up on the fly because I was running out of oats. And it was absolutely amazing.  It was also super festive because I used red quinoa, cherries and pistachios. Did I mention that it was delicious?

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Totally festive, crunchy, protein packed granola. No big deal.

This is a super savory granola, but if you want to sweeten it up, feel free to add more agave nectar. I don’t think it needs it…

The quinoa and cocoa nibs give this an awesome crunch and the coconut oil gives a super savory, rich flavor. I think this is my new favorite granola!

Look at this recipe as more of a guideline than something set in stone.

Crunchy Quinoa Granola

Ingredients

4 cups rolled oats.

2 cups red quinoa, uncooked–be sure to rinse and drain it!

3/4 cup sunflower seeds

3/4 cup cocoa nibs

1 1/2 cups unsweetened coconut-I like the flakes because it adds some awesome texture

1 cup pistachios, coarsely chopped (I chopped mine a little too much, you’ll want big chunks for that beautiful green color!)

1 tablespoon smoked paprika

1 pinch smoked salt

1/2 cup coconut oil

1/2 cup agave nectar

1 tsp. Vanilla

1 1/2 cups dried cherries

What to do:

Preheat oven to 325.

Line two baking pans with parchment paper.

Combine all dry ingredients except the cherries in a large bowl, give it a good toss to make sure it’s well mixed.

Heat coconut oil and agave nectar in a medium saucepan over low heat. Stir occasionally until combined. 

Remove from heat and add vanilla extract.

Add to dry ingredients and mix well, ensuring the mixture is well coated.

Pour granola onto baking sheets, making sure to spread evenly.

Place in oven and bake for 45 minutes or until golden brown, pulling out twice to toss mixture (so it doesn’t burn).

Let cool completely and add dried cherries. Granola will last several weeks in an airtight container. Serve over milk, yogurt or by the handful.

Enjoy!

Happy Wednesday!


Whiskey Cookies? Whoa.

I know what you’re thinking. I spent yesterday’s post talking about how I was so sick of cookies and how much I love veggies and how I was getting back on track…and now I am going to tell you about another cookie?! What kind of sick person am I?! Awkwaaaard.

But in all seriousness, I need to tell you about these. They are…in my opinion, the perfect cookie. Chewy but not crunchy, soft but not mushy, with just a hint of healthy. Oh, and did I mention the whiskey-chocolate-pecan combination? Yum.

Check out that texture.

Also…I made these on Monday. So… that makes it okay.

I got the original recipe from the Serious Eats 2010 Cookie Swap but have made a few changes. It’s a pretty basic recipe. The whole wheat flour and the flax seed meal add a nutty texture and instead of being uniformly flat like most cookies, they are a bit puffed up…I love this, it gives them major character. When I make these, I usually use Red Stag, which gives a lovely cherry tone but this time I used some sort of Jack Daniels Black Label Specialty… whatever you have on hand.

Whiskey Cookies: 

*adapted from Rachel Heise Bolten via Serious Eats*

Ingredients:

  • 1 1/4 cups all-purpose flour (I use the unbleached stuff)
  • 1 cup stone ground whole wheat flour (Bob’s Red Mill is my favorite brand)
  • 2 tbsp. ground flax seed meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, room temp.
  • 1/4 cup granulated sugar
  • 1 cup dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup bourbon
  • 2 large eggs
  • 6 oz. (Or about half a bag) bittersweet chocolate chips
  • 1/2 cup chopped pecans *I’m lazy, so I usually just break the pecans up in my hand before I throw them in)

Preheat oven to 375.

In a small mixing bowl, combine flour, salt and baking soda. Set aside.

In a large bowl, mix butter, sugar, vanilla and bourbon until creamy. I use my trusty pastry blender to do it by hand, but you can also use the paddle attachment on your KitchenAid.

Add your eggs in one at a time. Mix until combined.

Add your dry ingredients to the butter mixture. I added half, mixed and then added the rest.

Once your dry and wet ingredients are nicely combined, stir in your chocolate chips and pecans with a spatula.

*The original recipe calls for letting the dough sit in your refrigerator for at least three days, because I significantly increased the amount of whiskey, I don’t believe this is necessary. However, if you’re looking for a bit more whiskey flavor, stick it in the fridge for a couple of hours.* 

Drop cookie dough by the (large) spoonful onto an ungreased cookie sheet-use parchment paper for super easy cleanup.

Bake until edges are golden brown, about 8-10 minutes.