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Gwyneth Paltrow's Cookbook: Gluten-Free Quinoa Muesli

Gluten-Free Quinoa Granola From Gwyneth's New Cookbook

There's been a lot of hype around Gwyneth Paltrow's new healthy cookbook, It's All Good ($26.80), but every recipe I've tested so far has exceeded my expectations. This vegan and gluten-free granola is no exception. High in iron and completely free of cholesterol, Gwyneth's mix is sweet and nutty with the perfect crunch, everything you want in a bowl of muesli. Chopping all the dried fruit is a laborious process, so I'd suggest cooking this over the weekend when you have plenty of time to spare. Once you've made a big batch, you can enjoy it all week long: the granola can be stored in a glass jar for up to two weeks. Keep reading to learn how to make this gluten-free recipe.

Quinoa Granola With Olive Oil and Maple Syrup

From It's All Good by Gwyneth Paltrow and Julia Turshen

Gwyneth Paltrow's Cookbook: Gluten-Free Quinoa Muesli

Ingredients

  1. 1/2 cup extra-virgin olive oil
  2. 1/2 cup high-quality maple syrup
  3. 3 cups quinoa flakes
  4. Pinch of coarse sea salt
  5. 1 1/4 cups roughly chopped raw walnuts
  6. 3/4 cup roughly chopped dried figs
  7. 3/4 cup roughly chopped pitted prunes

Directions

  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Makes 12 half-cup servings.

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