Most products on the market are loaded with sugar. There’s only two brands that I really like {Purely Elizabeth and Living Intentions}, but most of the time I just use sprouted buckwheat for that extra crunch with fruit and yogurt. Until I tried Cafe Gratitude’s.
They graciously shared their recipe with me and come to find out that their sweetener of choice is coconut nectar which is a low glycemic sweetener. Relative to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and tens times as much zinc. I recently made it and it was just as good as I remember. Even with a few substitutions.
A few notes though.
- I highly suggest purchasing puffed quinoa. I tried “puffing” my own and it took forever and I’m not entirely sure it really puffed.
- If it is still sticky after it’s cooled, pop it back in the oven for a 10-20 more minutes on the lowest oven temperature possible.
- Macambo is a lesser known Amazonian superfood. I ordered a jar of it on Amazon!
I Am Powerful Superfood Granola
Ingredients
- 2 cups cashews, rough-chopped
- 1 cup macambo, rough-chopped
- 3/4 cup goldenberries, soaked and chopped
- 3/4 cup macadamia nuts, rough-chopped
- 3 cups puffed quinoa
- 3/4 cup cacao nibs
- 1/8 tsp vanilla bean powder
- 1/4 tsp cinnamon
- 2 tsp maca
- 1 tsp salt
- zest of 2 oranges
- 1 cup coconut nectar
Directions
- Spread mixture onto a large sheet pan and cook at 200 degrees for 40 minutes until dry and crispy.
- Check everything 10 minutes and mix to ensure even cooking
- Remove from oven and break into small bites while still warm.
- The granola will harden as it cools.
- Makes 12 quarts {might want to half the recipe!}
