I’m currently on a low iodine diet because of my thyroid situation and oh my goodness. Someone who can’t cook from scratch would come close to starving to death on this diet. Everything, I mean everything, has iodine in it. If it’s not straight up iodine then it still most likely contains salt or sea salt which are also off limits.
No milk, eggs, cheese, yogurt, soy, salt (i.e. everything premade or processed at all), anything from the sea, and chocolate…chocolate! Ah. This is going to be a long two weeks. I guess I should have made a double batch of the granola.
Thank goodness wine isn’t on the list of things I can’t have or I’d be in big trouble.
I have dubbed this my no-oat granola. I missed that detail when I first started adapting this recipe and was sure Better Homes and Gardens had forgotten to list the oats in the ingredient list. Alas, it was intentional and I’m loving it! This granola with a little homemade almond milk is my new go-to breakfast, snack, and occasional dinner.
This granola is very simple. My energy is drained lately so it had to be a quick and easy recipe. Very few ingredients, 10 minutes to prep, and iodine free. Perfection.
This granola has the perfect amount of sweetness and crunch. It’s extremely healthy; loaded with flax and obviously quinoa. I even tossed in some dried apricots.
Your house will smell lovely when you make this, just don’t leave it sitting out too long or anyone who may be nearby will surely eat it all right off the baking sheet in one sitting.
Quinoa & Pumpkin Seed Granola
Adapted from Better Homes & Gardens Magazine
3/4 cup uncooked quinoa
1/2 cup raw unsalted pumpkin seeds
1/2 cup chopped walnuts
1/4 cup flaxseed
1/4 cup honey or Grade B maple syrup
2 tablespoons canola oil
1 teaspoon cinnamon
1/2 teaspoon salt (I used non-iodized)
1/4 cup dried apricots, snipped into small pieces
Preheat oven to 350 degrees. In a large bowl combine quinoa, pumpkin seeds, almonds, and flaxseed. Heat honey for 20 seconds in microwave. Stir in oil, cinnamon or salt. Pour over quinoa mixture and stir to combine. Spread onto a baking sheet.
Bake for 20 minutes, stirring twice. Add dried fruit and let cool 15 minutes. Break any large chunks into small pieces and store in airtight container. Store up to 2 weeks in the refrigerator.
From the Little Yellow Kitchen,