Quinoa Crunch with Dates and Persimmons

This is for all the environmentally aware flower children, tree-hugger,  left-winged, socially aware and active, queer or queer-positive, anti-oppressive ( racially, sexually, gender, class, age or religion ), who buy organic and gluten…sugar free everything, and enjoys a natural life with cotton fibers and flax oil every day, who tries not to eat animal flesh, unless it’s really time for a protein boost, who lives as health consciously and environmentally friendly as possible, recycles and hates to waste resources.  Well here is a healthy, minimally processed, sugar free way of eating granola for us all.  You can use any nuts or seeds you like, walnuts, pecans or hazelnuts and any dried fruit, apricots, figs, dried cranberries, goji berries.  Delicious with a little Greek yoghurt and fresh fruit.

 Adapted from two peas & their pod

1 Cup Quinoa
1/2 Cup Almond Flour
1/2 cup Almonds – Chopped
3-6 Chopped Dates – to taste
1/2 Cup Sunflower Seeds
1/2 Cup Shaved Coconut
1 tsp Cinnamon
1 Apple – Chopped
1 Ripe Persimmons ( if available )
2 Tbs honey – Melted
1 Tbs coconut oil – Melted
1/2 tsp Vanilla Extract

Melt honey and oil together and mix all ingredients in a bowl.

Place  parchment paper on baking try and spread mixture onto sheet.

Bake at 350F for 30-45 minutes until brown.