serves 1
difficulty moderate
  • oven
  • parchment paper
  • strainer
  • cookie sheet
author JemSpar
write-up Write Up
forked from Quinoa Crunch
  1/2 cup 1/2 cup sprouted (uncooked quinoa)  
  1. preheat oven to 375.
  2. place the quinoa in a strainer and rinse thoroughly until the water runs clean. shake to dry the quinoa, draining as much water as possible.
  3. in a bowl, mix all ingredients. spread into a thin layer on a parchment-lined cookie sheet.
  4. bake for 14-20 minutes or until quinoa starts browning. see note 1 below.
  5. remove and let cool. break into pieces.
  1 tbsp 1 tbsp maple syrup  
  1/2 tbsp 1/2 tbsp coconut oil  
  1/2 tsp 1/2 tsp cinnamon  
  1 cup 1 cup greek yogurt  
  1. heat raspberries until defrosted and syrupy.
  2. in a bowl top greek yogurt with warmed raspberries and quinoa crunch. enjoy.
  1/4 cup 1/4 cup frozen raspberries