Quinoea, Apricot and Nut Clusters

In the middle of my detox, I found myself craving for something sweet (chocolate, to be honest), but processed food is one of the big no nos for me this week, so I was thrilled to find this genius way of getting my sweet hit sans sugar (I replaced the sugar in the original recipe with honey) with the added bonus of quinoea.  The original recipe is from Martha Stewart.com. If you’re interested, the basics of my detox are here.

Ingredients (makes about 10)

  1. 1/2 cup quinoea
  2. 3/4 cups old-fashioned rolled oats
  3. 1/4 cup shelled raw sunflower seeds
  4. 1/4 cup shelled raw pistachios, chopped
  5. 1/2 cup dried apricots, thinly sliced
  6. 1/4 cup honey
  7. 1/4 teaspoon coarse salt
  8. 1 tablespoons vegetable oil
  9. 1 teaspoons pure vanilla extract
  10. 2 eggs

Method

  1. Preheat oven to 180C (350F)
  2. Bring 1 cup of water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoea; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 10 minutes
  3. Transfer to a rimmed baking sheet and bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl
  4. Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoea
  5. Spread seeds and nuts on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool
  6. Reduce oven temperature to 150C (300F)
  7. Toss nuts, apricots and salt with quinoa mixture
  8. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture
  9. Line a baking sheet with parchment.  Spoon 1/4 cup firmly packed batter onto sheet for each cluster – space 3 inches apart and bake until crisp, about 25 minutes
  10. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

2 responses to “Quinoea, Apricot and Nut Clusters

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