Hello and happy Sunday!
It’s been a while since my last post, so I’m happy to finally be back with another recipe 🙂 Most of September I was on holiday in Indonesia (there will be some blog posts with lots of great vegan recommendations coming!) and somehow I just didn’t have any time or energy to dedicate to my blog or food photography.
But never mind that now, let’s talk about these crunchy, deliciously sweet & salty, nourishing, comforting and super speedy Maca, Peanut & Salted Date Quinoa Granola Crumbs. A serious mouthful. What is it exactly? Not chunky enough for granola, yet still kind of clumpy, I wasn’t quite sure what to call this mix (“grumps” came to mind, but didn’t have quite the appeal I was going for), so I settled for “granola crumbs”. They can be sprinkled on top of smoothie bowls or fresh fruit or eaten on their own with mylk, for a satisfying (and seriously addictive!) snack.
As to the flavors: Maca – a root native to South America that can be bought in powdered form in health food stores – is one of my favorite “superfoods”. Its taste is subtle yet powerful (it often lingers after I eat it in my smoothies), mildly earthy but in a wonderfully sweet sense and it’s said to be “adaptogenic” (i.e. able to help the body deal with stressors and stabilize internal processes in a healthy way). It was also used by the Incas in Peru as a source of energy, nourishment and healing. I personally also find it to have a very “happy” flavor, if that makes any sense 🙂
In this recipe I’ve paired the maca with dates for sweetness, adding a bit of salt to evoke a salted caramel-like aroma, as well as my beloved peanut butter, as I find maca and peanuts are best friends. Here goes:
- 100g fine oats
- 20g puffed quinoa
- 2 tbsp ground flaxseeds
- 2 tbsp maca powder *
- a good pinch or two of salt
- 100g soft dates, mashed
- 2 1/2 tbsp “clumpy” peanut butter (if yours is runny, you may need less)
- optional: 1/2 tsp ground vanilla bean
- Mix together the oats, puffed quinoa, ground flaxseeds, maca powder, salt (and vanilla, if using).
- Add the dates (mine are so soft I can simply squish them by hand) and peanut butter and combine the mixture by hand.
- Heat in the preheated oven at 160°C (fan) until golden. Note: keep an eye on the oven – it only took me about 6 minutes, and one of the first batches almost burned!
- Remove from the oven, leave to cool before storing in an airtight container (ideally in the fridge) or sprinkling on top of your smoothies.
* The maca I used is from Iswari Suisse , who I have been collaborating with for several months and whose products I love.