This high protein quinoa granola is gluten free, and is a perfectly great tasty way to start your day. I love my version that uses oats, so in future I am going to combine the two by using the spices and the flaked coconut.
For those of you who have been hanging around with me here for the past decade, you will know I like schedules. We have such regular deliveries from one supplier that I don’t need to carry too much stock. But at the end of October, something went haywire. Instead of the order I placed on the Friday leaving them the same day, and arriving at us on the Monday, it was held back. The same happened with our Monday and Tuesday orders. Eventually, everything left on the Wednesday, meaning our Friday was chaotic. And it got even worse on the Monday. All the goods we had not delivered the previous week had to be sent out. One particular lot was for a customer that was on a deadline. I had given one staff member leave thinking the other would be in the office.
Today’s inspirational recipe from Lavender and Lime ♥ Quinoa Granola ♥ #LavenderAndLime Click To Tweet
But, with him on the road, I was all alone. And we were super busy. We had more Monday orders than we normally receive, and we had a delivery coming from Johannesburg that we needed before I could pull all the orders. And that arrived half an hour before we close for the day. Our supplier was also so far behind that the entire week was a mess, with orders not leaving when expected. And once again, everything arriving on a Friday. The day we close early as nothing happens here after 12pm. After 2 weeks of chaos they finally got back on track. Which meant that we could get back to our normal schedule. And as that happened, we were so quiet it did not matter either way! Do you deal with suppliers in your line of work?
Click on the links for conversions and notes.
- 100 g raw cashews, roughly chopped
- 100 g walnuts, roughly chopped
- 100 g blanched almonds, cut into slivers *
- 100 g quinoa, white, or mixed red and white
- 100 g sunflower seeds
- 40 g coconut oil
- 10 mls ground cinnamon
- 10 mls ground ginger
- 2.5 mls ground nutmeg
- 100 g dried cranberries
- 100 g coconut flakes, lightly toasted **
- Preheat the oven to 180° Celsius
- Place the cashews, walnuts, almond, quinoa and sunflower seeds into a bowl and toss to mix
- Place the coconut oil into a large frying pan and melt over a medium temperature
- Add the cinnamon, ginger and nutmeg and cook until fragrant
- Remove from the heat then add the quinoa mixture and toss to coat
- Place onto a lined baking tray and place into the oven for 15 minutes ***
- Remove from the oven and leave to cool completely
- Add the cranberries and coconut flakes and stir to combine
- Place into an airtight container and use within a month
** you can go darker on the toasting if you prefer
*** or for 10 minutes if you prefer the gramola to be less toasted
View the previous posts on December 22:
- 2021: Low-Carb Express
- 2019: The Last Widow
- 2017: Quick Beer Bread
- 2014: Welsh Rarebit
- 2013: The Husband’s Secret
This will be my last post until after Christmas. If you are celebrating, may it be with love in your heart and home!