Coconut Pecan Sprouted Quinoa Clusters
Instructions
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HEAT oven to 350°F. Line baking sheet with parchment paper. Combine sugar, chia seeds, cinnamon, salt and nutmeg in large bowl.
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PLACE quinoa in fine mesh strainer. Rinse under cool water for 1 minute. Press with back of spoon to remove water. Add quinoa, pecans, coconut and cranberries to bowl. Mix well. Shape into a 9-inch circle on prepared baking sheet. Bake 20 to 22 minutes or until mixture feels dry and edges begin to brown.
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COOL completely on wire rack. Break into bite-sized pieces.
Ingredients
- 1/4 cup coconut palm sugar
- 2 tablespoons truRoots® Organic Chia Seeds
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Salt
- Dash ground nutmeg
- 1 cup uncooked truRoots® Organic Sprouted Quinoa
- 1 cup coarsely chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dried cranberries or other dried fruit
Instructions
-
HEAT oven to 350°F. Line baking sheet with parchment paper. Combine sugar, chia seeds, cinnamon, salt and nutmeg in large bowl.
-
PLACE quinoa in fine mesh strainer. Rinse under cool water for 1 minute. Press with back of spoon to remove water. Add quinoa, pecans, coconut and cranberries to bowl. Mix well. Shape into a 9-inch circle on prepared baking sheet. Bake 20 to 22 minutes or until mixture feels dry and edges begin to brown.
-
COOL completely on wire rack. Break into bite-sized pieces.
