Carrot Cake Quinoa Cereal

Inspired by Oh She Glows

1 Cup Uncooked Quinoa

2 Cups Carrot Juice

1 Tablespoon Flax Seeds, Ground

1 Tablespoon Chia Seeds

1 Tablespoon Olive Oil

3 - 4 Tablespoons Agave Nectar

1 1/4 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Vanilla Extract

Pinch Ground Nutmeg

Pinch Salt

Begin by cooking your quinoa in the carrot juice. Simply bring the carrot juice to a boil in a small pot, and add in the dry quinoa. Cover, reduce the heat to low, and let cook gently for 15 - 20 minutes, until the liquid has all been absorbed. Let cool completely before proceeding. You can speed this up by transferring the cooked quinoa to a large bowl and stirring it around a bit, to let it air-dry more quickly.

Preheat your oven to 375 degrees, and lightly grease a baking sheet with sides.

In a medium bowl, mix the cooled quinoa in with all of the remaining ingredients. Spread the mixture out on your prepared sheet, in as thin and even a layer as you can manage. This will help the cereal bake up nice and crispy, so take your time smoothing it out with either a spatula or lightly moistened hands.

Bake for 45 - 60 minutes, stirring every 15 minutes or so, until lightly browned and seemingly dry. It may still have a little bit of "bounce" to it, but don't worry; it will continue to crisp up as it cools.

Let cool completely before storing in an airtight container.

Makes about 2 - 3 Servings

©Hannah Kaminsky