Carrot Cake Quinoa Cereal

Recipe submitted by Hannah Kaminsky – Alter Eco 2014 Quinoa Recipe Contest Finalist 

 
 

Ingredients

1 cup uncooked quinoa

2 cups carrot juice

1 tbsp flax seeds, ground

1 tbsp chia seeds

1 tbsp olive oil

3-4 tbsp agave nectar

1 1/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp vanilla extract

pinch ground nutmeg

pinch salt

METHOD

Begin by cooking your quinoa in the carrot juice. Simply bring the carrot juice to a boil in a small pot, and add in the dry quinoa. Cover, reduce the heat to low, and let cook gently for 15-20 minutes, until the liquid has all been absorbed. Let cool completely before proceeding. You can speed this up by transferring the cooked quinoa to a large bowl and stirring it around a bit, to let it air-dry more quickly.

Preheat your oven to 375 degrees, and lightly grease a baking sheet with sides. In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients. Spread the mixture out on your prepared sheet, in as thin and even a layer as you can manage. This will help the cereal bake up nice and crispy, so take your time smoothing it out with either a spatula or lightly moistened hands. Bake for 45-60 minutes, stirring every 15 minutes or so, until lightly browned and seemingly dry. It may still have a little bit of “bounce” to it, but don’t worry; it will continue to crisp up as it cools. Let cool completely before storing in an airtight container.

Makes about 2-3 servings

 
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