Arrrgghh! I have no picture today because I’m using a public computer. Some public computers won’t let you upload or download anything. I understand it’s for good reason, but I still would like to be able to put up a picture. I’ve been traveling for the last two weeks, and I no longer have a laptop to carry around, so I’ve been depending on computers in business centers and airports. This strategy has been working fairly well, but it is starting to get a little inconvenient. At any rate, I will post a pic ASAP.
The travel explains my absence to a degree. This month, I’ve been away from my kitchen alot more that usual. When a road warrior is granted three weeks off, you can bet she will take FULL advantage of it. Boy, have I!
So I’ve had to take food along. One of my travel staples used to be granola. I always made my own. Since it’s so easy and cheap to make, I’ve always thought it was rather foolish to actually buy it! Depending on what you like to put in it, you can have a couple of gallon sized zip loc bags of granola that would certainly rival anything you buy in a box.
You already know that the change has come and I could no longer indulge! No sugar or gluten allowed. So no more granola.
And then came quinoa flakes!
If you like quinoa and haven’t tried quinoa flakes, try it! It looks like if you blow it, the grains will evaporate into thin air! They’re that tiny, but they do resemble rolled oats if you look closely enough. When it’s toasted, oh man! It’s so delicious! No hint of anything bitter.
You have to watch it very closely. Since it’s so small, it will burn quickly, so you can’t leave the kitchen. It’s a little expensive. My 12 oz. box cost me five dollars, but I have seen quite a few sites where you can buy it in bulk and save a bit.
2 cups quinoa flakes
1/4 cup oil
1/4 cup yacon syrup (if it’s cold you may want to warm it a little. You can also use agave)
About 1/8 teaspoon salt
Preheat oven 350 degrees F. Line cookie sheet with parchment paper.
In a mixing bowl, combine your flakes, oil, yacon and salt and mix until flakes are thoroughly coated. Spread mixture on cookie sheet, and bake for about 20 mins, stirring twice. Once brown, remove from oven and add whatever you like. I’m a minimalist and only add coconut and flaxseeds, but you can add dried fruits, chocolate chips, and roasted nuts and seeds (roast your raw nuts and seeds with the basic mix above).
Makes about 2 1/2 cups
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