Maple Quinoa Seedola
3/4 cup quinoa
1/4 cup gluten free rolled oats
1/3 cup raw pumpkin seeds
1/2 cup chopped walnuts
2 tablespoons hemp nut seeds
1 teaspoon ground cinnamon
2 tablespoons grapeseed oil
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
Preheat oven to 325. Line a large, rimmed baking sheet with parchment paper or coat lightly with cooking oil spray.
Rinse quinoa well and drain. Add to a medium size bowl along with rolled oats, pumpkin seeds, walnuts, hempseeds, and cinnamon. Stir together until well mixed.
Add oil, maple syrup, vanilla extract and maple extract to quinoa mixture. Stir until all the ingredients are well coated. Spread on prepared baking sheet. Bake on middle rack for 20 minutes, or until very lightly browned. Allow to cool before transferring to glass storage container.
Per Serving (about 1/4 cup): 196 Calories; 13g Fat (1g sat); 7g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.