Ingredients
Granola Ingredients:
¼ cup ground flax seed or flax seed meal
1 Tbsp olive oil
1 Tbsp honey
1 tsp ground cinnamon
1 tsp vanilla
½ cup flaked coconut
½ cup slivered almonds
1 cup Gluten Free rolled oats
1 cup cooked quinoa
Cooking spray
Tropical Frozen Yogurt Ingredients:
1 container 5.3 – 6 oz fat-free vanilla flavored Greek yogurt
-OR-
2/3 cup fat-free plain Greek yogurt
1 Tbsp honey (or to taste)
1 tsp vanilla
½ cup frozen mango chunks
½ cup frozen peach slices
1 frozen banana
Directions:
Directions for granola: Heat oven to 400. Spray baking sheet with cooking spray. In a large bowl mix: flax seed meal, olive oil, honey, cinnamon and vanilla together. Add in coconut, almonds, oats and quinoa*. Stir until grains are thoroughly coated. Spread mixture as thinly as possible on baking sheet. Bake the granola in the heated oven for 10 minutes, stirring after 5 minutes. Then toast the granola in your broiler about 6” from flames for 5-7 minutes stirring frequently. Let the granola cool completely and store in an air-tight container in the refrigerator. The granola should keep for 2 weeks. Yields 3 cups — 24 servings 2Tbsp each.**
Directions for frozen yogurt: Place yogurt and frozen fruit in a high-powered blender or food processor (I use a small Ninja) and blend until the fruit is thoroughly chopped. You may need to experiment with how you layer and add the fruit and yogurt to your food processor. I find it best to place about half of the fruit in the bottom, pulse a couple of times, add yogurt, a few more pulses, add remaining fruit and yogurt, blend for a few seconds, scrape yogurt down sides of ninja with a spoon pressing it to the bottom, blend some more, and so forth. It takes about 3-5 minutes of blending, scraping, mixing to get the yogurt how I like it – creamy but dense. If you prefer a thinner frozen yogurt, you can add more yogurt or fat free milk a tablespoon at a time until yogurt reaches your desired consistency. Top with granola and serve immediately. Serves 2.
Notes:
*I usually have plenty of cooked quinoa on hand. If you do not, you will need to cook some. Rinse and drain ½ cup uncooked quinoa. Place quinoa and 1 cup water in a small sauce pan. Cook covered over medium heat until all the water is absorbed into the quinoa, about 10-12 minutes. This will make more than what you need for the granola. Go ahead and mix it in warm, the heat helps the olive oil and flax seed mixture to spread evenly. Use one cup for the granola and save the rest for another meal.
**This granola is also excellent to use on your breakfast yogurt or in yogurt and berry parfaits. Layer a parfait glass with ¼ cup fresh berries, 2 Tbsp granola, 1/3 cup vanilla Greek yogurt, repeat, top with a sprinkle of granola for another impressive looking and delicious tasting fiber and protein packed dessert
