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Quinoa, Apricot, and Oat Muffin Clusters

Flourless, gluten-free granola muffin clusters. These light and healthy clusters boast an irresistible creamy, crunchy sweetness. They will disappear quickly, so watch out!

Quinoa, Apricot, and Oat Muffin Clusters

This Recipe is :

Dairy FreeHealthyVegan

Serves

24 mini clusters

Cook Time

40

Ingredients

For the Apricot Paste

  • 1 cup of unsweetened dried apricots (I use Turkish, it’s what I had)
  • Water for soaking

For the muffin clusters

  • 3/4 cup cooked quinoa (make sure you cook the water out of the quinoa here and slightly undercooked)
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup ground mixed nuts of choice (I used almonds, pecans and sunflower)
  • ½ cup raisins or unsweetened dried fruit of your choice (I only had raisins, but would mix different kinds here next time)
  • ¼ cup almond butter
  • ½ cup apricot paste
  • 2 tbsp flaxseed meal mixed with 6 tbsp warm water
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 tsp pure vanilla extract

Preparation

For the apricot paste

  1. Cover apricots with cold water and soak for 4-6 hours. Remove apricots and reserve water.
  2. Place apricots in blender or Cuisinart and process until smooth (I like to use my Cuisinart Mini Prep for this). If needed, adjust consistency with some of the reserved water.
  3. Store the apricot paste in an airtight container in your refrigerator for up to two weeks. Use as needed.

For the muffin clusters

  1. Preheat oven to 350 degrees F. Lightly spray a non-stick muffin pan with cooking spray.
  2. Cook quinoa according to package directions, but cook on slightly higher heat to absorb most of the water and to achieve a crunchier quinoa. Mix together flaxseed meal with warm water and set aside (stir every so often while following the next steps). Flaxseed meal as an egg-replacement should be gooey, not watery, like the consistency of an egg. In a medium mixing bowl, stir together quinoa, oats, mixed nuts, raisins. In separate mixing bowl, add almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla. Stir until combined. Fold in dry ingredients and stir well. Spoon the granola mixture into each muffin cup filling almost to the top. Press mixture down firmly into each cup with the back of a spoon and/or your fingers. Bake in oven for 30 minutes, or until golden brown. Let cool slightly before removing.

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16 comments on “Quinoa, Apricot, and Oat Muffin Clusters”

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Jenni Stone
6 Months Ago

can anyone tell me WHY when i print these recipies out they come out in gobbeldy-gook..looks like chinese or arabic writing..in fact just rubbish?


Reply
Rita Keegan
6 Months Ago

think I will try this


Reply
Badea Cris
6 Months Ago

i dint ike quinoa :(


Reply
Evan Mateen
6 Months Ago

Lauren Mateen


Reply
Petra Elliott
6 Months Ago

Where do you find GF oats?


Reply
Sandi Crowley
6 Months Ago

Jessica Shortt - sounds good!


Reply
Cat Grace-Crisologo
6 Months Ago

Contrary to popular thought, quinoa is NOT a superfood. It is low in protein, unsustainable, inflammatory and hard to digest. If you don't believe me, then read this: http://www.grassfedgirl.com/quinoa-superfood-low-protein-unsustainable-inflammatory-hard-digest/


Reply
Andrea Fontenot Hegland
6 Months Ago

Wish Starbucks carried a vegan pastry.


Reply
Lynne Hite
6 Months Ago

Would love to try these!


Reply
Shannon Cutt
6 Months Ago

Making this weekend!


Reply


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