Curiously crunchy, packed with protein and wholesomely sweet, this is the perfect addition to any fall foods!
1/3 cup uncooked tri-color quinoa (can substitute another color)
1/2 cup black walnuts, chopped (can substitute regular walnuts)
1/2 cup dehydrated baked apple chips, crumbled
1/4 cup rolled oats, packaged in gluten free facility
¼ teaspoon sea salt
2 tablespoons coconut oil
1 1/2 cup Litehouse Honey Crisp Apple Cider
2 tablespoons coconut sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
Preheat oven to 325 degrees F (160C) and line a rimmed baking sheet with parchment paper (or use a silicone baking liner as I did)
Using a fine-mesh sieve, rinse the quinoa well under cold running water and spread out on a paper towel to dry. This will prevent bitterness.
Add quinoa, walnuts, oats, crumbled dehydrated apples, and salt to small mixing bowl, stirring to combine.
To a small saucepan, 1 ½ cups apple cider and bring to a boil over medium-high heat. Reduce heat and simmer for approximately 20 minutes, until volume has been reduced to ½ cup liquid. Add coconut oil, coconut sugar, cinnamon and nutmeg and simmer for an additional 2 minutes, stirring frequently.
Pour apple cider “syrup” over the dry ingredients and stir to thoroughly coat. Arrange on parchment-lined baking sheet and spread into a uniform layer with a metal spoon. Uniformity in thickness will promote even cooking and keep edges from burning.
Bake for approximately 30 minutes, rotating the pan around on the oven rack at the halfway point. When removing from oven, color should be deep golden brown in color. Allow to cool completely so that it hardens up before breaking into bite-sized pieces.
If you realize, after cooling that still soft in the center, you can return it to the oven for another 5 to 10 minutes, keeping a close eye.
Store leftovers in a sealed bag or container at room temperature up to one week, or in the freezer for up to three months.