BEETROOT+ ORANGE QUINOA GRANOLA
Recipe Creator : Tess Ward
Book Credit: The Naked Chef
Photography: Columbus Leth
200g rolled oats
60g hazelnuts, roughly chopped
80g quinoa flakes
2 scant teaspoons ground cinnamon
1⁄4 tsp sea salt
1 medium beetroot,100–125g, peeled and roughly chopped
2 heaped tablespoons coconut oil
6 tablespoons date syrup or 7 large, pitted medjool dates, soaked in 60ml hot water
150ml maple syrup, or 20 drops of vanilla stevia
2 teaspoons grated orange zest and 2–3 tablespoons juice, if needed
50g goji berries
Preheat the oven to 180°C/Gas Mark 4.
Put the oats, hazelnuts, quinoa flakes, cinnamon and salt into a large bowl. Briefly mix and set aside.
Put the beetroot, coconut oil, date syrup, maple syrup and orange zest into a food processor fitted with the “S” blade. Process to a sauce, adding orange juice if it seems too thick.
Pour the sauce over the oats and quinoa mixture and mix well. Tip onto a greased baking tray and use a spatula to smooth the mixture flat. Cook for 15 minutes, then remove from the oven and break into large pieces. Return it to the oven for a further 10 minutes, then repeat the breaking up process, stirring through the goji berries, if using. Keep cooking, turning it over every 10 minutes and breaking it up if necessary (you don’t want it to be rubble), until the mixture is crunchy and golden.
Store in an airtight glass container for up to a week. Enjoy with nut milk, yoghurt, or sprinkled on top of smoothies.
This nutty, crunchy granola is unlike conventional recipes. Not only is it packed full of mineral-dense beetroot, but it also has a much lower GI due to the inclusion of quinoa, which is high in protein and low in carbohydrates, and a natural sweetener called stevia (see page 119). If you use maple syrup rather than stevia, omit the orange juice and use the maple syrup as the liquid to blend the beetroot.