• Jen - Naturally Nu

Pistachio Cherry Quinoa Granola


To be or not to be? Oat tolerance is a hot topic for Celiacs. Many Celiac associations agree that oats are tolerated once the gut is healed (which can take 6 to 18 months!) Are you nodding in agreement or shouting at me in protest? Let’s be clear: oat intolerance is less common but a real problem for some Celiacs. The exact reason why isn’t known.


Fear not. Other whole grains can be used to make granola. Enter quinoa. Quinoa flakes are essentially pressed quinoa. But the good news doesn’t stop there. Quinoa flakes are a complete protein and a source of protein, fibre, B vitamins, iron, magnesium, phosphorus, zinc and potassium. Basically, it’s a winning substitution for oats in a granola recipe.

The pistachio is the other star of this granola recipe. Pistachios are a source of protein, fibre, antioxidants and anti-inflammatory compounds. Rosie Schwartz, a fellow dietitian, summarizes the benefits of pistachios well so why rewrite it? Read Rosie’s article instead.

Okay. It’s time to get serious! The test of every recipe is how good it tastes. Do you agree? I think you’ll not only like but love this one. For anyone with an oat intolerance, this recipe is for you. Cheers!


Pistachio Cherry Quinoa Granola

Author: Jen - A Naturally Nu Foodie recipe

Prep Time: 10 minutes

Cook Time: 30 to 35 minutes

Total Time: 40 to 45 minutes

Number of Servings: 6 to 8 servings

Ingredients:

½ cup (125 mL) pistachios

½ cup (125 mL) dried cherries

½ cup (125 mL) pumpkin seeds

2 cups (500 mL) quinoa flakes

¼ tsp (1 mL) salt

1 tsp (5 mL) cinnamon

⅓ cup (80 mL) avocado oil

⅓ cup (80 mL) maple syrup

1 tsp (5 mL) vanilla

Method:

  1. Preheat oven to 300 degrees F. Line baking pan with parchment paper.

  2. Shell pistachios and crush gently into smaller pieces. Place pistachios in a large bowl.

  3. Slice dried cherries and add to pistachios.

  4. Add pumpkin seeds, quinoa flakes, salt and cinnamon to pistachios-cherries mixture.

  5. Combine oil, maple syrup and vanilla. Add to dry ingredients and blend well.

  6. Pour into the parchment-lined baking pan. Spread granola into an even layer and press down with fingers or the back of a wooden spoon.

  7. Bake for 30 to 35 minutes until quinoa mixture looks browned. Remove from oven and let cool.

  8. Once cooled, break granola into pieces. Store in an airtight container in the fridge for 2 to 3 weeks.

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