Gywneth Paltrow. Love her or hate her, the World’s Most Beautiful Woman knows how to put herself out there. Admittedly, I was a fan of her last cookbook; including this recipe here. The recipes looked interesting and appealing to eat and fairly doable, and for the most part seemed to be embraced by the food community. However, her latest cookbook ‘It’s All Good’ has caused a bit of controversy over her parenting and food views.
All that aside, I’m just going to comment on her quinoa granola recipe. It’s by far, my most favourite granola of all time. Some granola recipes are too sweet, sticky, heavy, fatty, or filled with random stuff I don’t like (such as raisins). This one is simple, light, just sweet enough, and delightfully crunchy. I hadn’t heard of quinoa flakes and found them to be smaller and lighter than oats, with that distinct quinoa nuttiness flavour. It was tough to find in stores, but I ended up locating it in the snack aisle of Whole Foods (with the help of two associates).
I haven’t made the leap to buy ‘It’s All Good’ yet, mostly because my cookbook collection is massive and I’m still trying to cook my way through them. I found Gwenyth’s granola recipe on Fit Sugar. In the meantime, I’ll let the Gwenyth hater’s hate while I will enjoy my granola, because it IS all good.
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- 3 cups quinoa flakes
- Pinch of sea salt
- ¾ cups dried figs (finely chopped)
- 1 cup walnuts (roughly chopped)
- Preheat oven to 400 degrees.
- In a large bowl, whisk together coconut oil and maple syrup. Add quinoa flakes and stir until all ingredients are combined.
- Spread quinoa mixture onto parchment or Silpat lined baking sheet and sprinkle with a pinch of salt. Bake for about 20 to 22 minutes, stirring occasionally. Quinoa is done when lightly golden brown. Let cool.
- Once quinoa is cooled, combine with figs and nuts and store in an airtight container for up to two weeks.