Monday, April 25, 2016

High Protein Spiced Apricot Granola

Here's another recipe I've created for Passover, but is also perfect for anyone looking for a yummy, healthy breakfast or snack idea.  Its also great for restricted diets because it is vegan, sugar-free, nut-free and gluten-free.

One of the best things you can do for weight management and to boost energy is to eat a protein-rich breakfast, unfortunately, a lot of people crave sweet, carby foods in the morning.  This granola is super high in protein and good fats and will keep you fueled for hours.  Combine with some yogurt and fresh fruit and you've got an amazing power breakfast.

If you aren't a big fan of apricots, you can sub in any other unsweetened dried fruit of your choosing and/or add nuts if allergies aren't an issue.

The hemp protein gives it a dark colour, so make sure you keep an eye on it while baking to make sure its not burning, because it may be hard to tell by just peering through your oven door.

High Protein Spiced Apricot Granola

180g bag puffed quinoa
1/4 cup whole flax seeds
1/4 cup uncooked quinoa
1/4 cup chia seeds
1/4 cup hemp hearts
1/4 cup vanilla hemp protein powder

2 cups unsweetened pear sauce (or apple sauce)
1/3 cup coconut oil
1 cup granulated erythritol (or xylitol or coconut sugar)
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp salt

1 cup chopped, unsweetened dried apricots

Toss dry ingredients together in a large bowl.  Combine fruit sauce, oil, sweetener, vanilla, cinnamon and salt in a pot over medium heat.  Stir until oil is melted and mixture is smooth.  Let cool a few minutes and then pour over dry ingredients.  Toss well until dry ingredients are evenly coated. Spread mixture onto baking sheet and bake at 350 for 15 minutes.  Stir, and bake for another 15 minutes.  Repeat twice more, baking for a total of 1 hour baking time.  Turn off heat and leave oven door closed.  Leave granola for about 2 hours.  Remove from oven and let cool completely.  Toss with apricots and transfer to air tight container.  Store in a cool, dry place.  Keeps for about 6 weeks.

I have shared this recipe with Urban Naturale's Plant-based Pot-luck Party Link-up and Vegetarian Mamma's Gluten-Free Friday.

1 comment:

  1. So yummy! This is my idea of a wholesome satisfying breakfast! Thank you for sharing your healthy and delectable High Protein Spiced Apricot Granola with us on the Plant-Based Potluck Party Link Up. I'm pinning and sharing.