The versatility of this recipe is perfect as you can enjoy it as granola over top yogurt or a little crisp snack on its own with cheese or fruit.
205 cal Serves 9
Prep time 0h 10m
Cook time 0h 30m
Total time 0h 40m
Step 1In a bowl, stir together flakes, quinoa, almonds, flax and sunflower seeds.
Step 2In a small bowl, whisk together maple syrup, oil, vanilla, cardamom and nutmeg. Pour over flake mixture and stir to coat well. Spread onto parchment paper lined baking sheet. Bake in 325° F (160° C) oven for about 20 minutes, stirring once until golden. Let cool completely on sheet. Stir in cranberries.
Step 3In a large bowl, beat egg whites until soft peaks. Stir in granola mixture to coat. Spread onto parchment paper lined baking sheet into a 10 x 12 inch (25 x 30 cm) rectangle.
Step 4Reduce oven temperature to 300° F (150° C) and bake for about 10 minutes or until set. Let cool completely. Break into pieces or crumble to serve.
Can be stored in jars or sealed containers for up to 1 week.
Per serving (1/3 cup)
- 5 g
- 16 mg
- 205 mg
- Total fat
- 6 g
- Saturated fat
- 1 g
- 16 mg
- 32 g
- 4 g
- 5 g
- Added sugars
- 4 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.
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