• Laura

Apple Strudel Granola

As the days get colder, I wanted to have something that would warm up my morning routine. Instead of doing 50 jumping jacks as soon as I get out of bed, I decided that I’d eat the warmth because, well because I love food.

This Apple Strudel Granola is gluten free, crunchy and full of winter-y spices. It is perfect as a topping on your yogurt, smoothie or granola, and this recipe makes a big batch that is sure to last you for a while.


100 grams puffed amaranth

100 grams puffed quinoa

100 grams chopped walnuts

100 grams raisins

50 grams dried apples

1 teaspoon cinnamon

½ teaspoon cloves

1 tablespoon coconut butter

1 teaspoon walnut butter

1 teaspoon sunflower seed butter

2 teaspoons maple syrup

1 tablespoon honey

In a big bowl mix the puffed amaranth and quinoa, walnuts, raisins, and dried apples. Add a teaspoon of cinnamon and half a teaspoon of cloves and mix again.

Combine the coconut butter with the walnut butter and sunflower seed butter, and add the sweeteners: 2 teaspoons of maple syrup and one tablespoon of honey. Put on low heat and stir constantly until it melts.

Add the melted butters to the dried ingredients. Mix well to combine, then transfer to a pan lined with parchment paper. Bake on 140 degrees Celsius until golden brown. Keep an eye on the granola so it doesn’t burn. Once cooled, store in an airtight container and enjoy!