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Coconut Pecan Sprouted Quinoa Clusters

Instructions

  • HEAT oven to 350°F. Line baking sheet with parchment paper. Combine sugar, chia seeds, cinnamon, salt and nutmeg in large bowl.

  • PLACE quinoa in fine mesh strainer. Rinse under cool water for 1 minute. Press with back of spoon to remove water. Add quinoa, pecans, coconut and cranberries to bowl. Mix well. Shape into a 9-inch circle on prepared baking sheet. Bake 20 to 22 minutes or until mixture feels dry and edges begin to brown.

  • COOL completely on wire rack. Break into bite-sized pieces.

Yields:
Yields: 5 cups
Prep Time:
Prep Time: 20 Min
Cook Time:
Cook Time: 20 Min

Ingredients

  • 1/4 cup coconut palm sugar
  • 2 tbsps. truRoots® Organic Chia Seeds
  • 2 tsps. ground cinnamon
  • 1/2 tsp. salt
  • Dash ground nutmeg
  • 1 cup uncooked truRoots® Organic Sprouted Quinoa
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup dried cranberries or other dried fruit

Instructions

  • HEAT oven to 350°F. Line baking sheet with parchment paper. Combine sugar, chia seeds, cinnamon, salt and nutmeg in large bowl.

  • PLACE quinoa in fine mesh strainer. Rinse under cool water for 1 minute. Press with back of spoon to remove water. Add quinoa, pecans, coconut and cranberries to bowl. Mix well. Shape into a 9-inch circle on prepared baking sheet. Bake 20 to 22 minutes or until mixture feels dry and edges begin to brown.

  • COOL completely on wire rack. Break into bite-sized pieces.

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