Quinoa Crunch {Vegan + GF}

A gluten free and vegan quinoa crunch made with uncooked quinoa, raw sliced almonds, sesame seeds, and sweetened with maple syrup. Ready in less than 30 minutes, this quinoa crunch is a great alternative to granola.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 225kcal

Author Aysegul Sanford

Ingredients

1 cup quinoa uncooked, rinsed, and drained well
1/2 cup sliced raw almonds
3 tablespoons raw sesame seeds
1 tablespoon maple syrup
pinch of salt
1 tablespoon vegetable oil coconut, canola, or safflower would work

Instructions

Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
While the oven is heating, spread the quinoa onto a clean dry kitchen towel (or paper towels) to dry it as much as possible.
Place the quinoa, almonds, sesame seeds, maple syrup, salt, and vegetable oil in a bowl. Stir to make sure that all ingredients are homogenously distributed.
Spread the mixture evenly on the baking sheet. Bake 10-12 minutes or until fragrant.
Let it cool on the counter.

Notes

As long as it is kept in an airtight jar/container, it will keep its freshness up to a month.

Nutrition