Whole amaranth and quinoa granola

Kona babysitting Misha and Bailey

Three for fun

Whole amaranth and quinoa granola

Granola topping on berries and coconut cultured milk

Today I awoke to find another one of my houseplants overturned. Potting soil was spread everywhere on the dining room floor. The guilty parties, Misha and Bailey, had tracked the wet potting soil in every direction. They hung their heads as if to say, "We're sorry."

Once I got that cleaned up I turned around to see Bailey hanging like a monkey from one of my houseplants as it toppled to the floor. Yes, I know they look so cute and innocent but I have nicknamed them big Chaos (Misha) and Destructo Cat (Bailey). I never know what to expect next. If it weren't for their interactive toy (Kona), I cannot even imagine what chaos and destruction they would create.

Somehow in the midst of this pet chaos, I still managed to find time to try a new recipe: Whole Amaranth and Quinoa Granola. It's chocked full of whole grains, fiber, healthy seeds and low-glycemic sweetener. It makes the perfect topping for my new favorite, vegan So Delicious Cultured Coconut Milk, and summertime berries. My raspberry bushes are producing an abundant crop.

Ingredients:

• 1/2 cup amaranth seeds
• 1/2 cup canola oil
• 1/3 cup coconut nectar + 1 tsp. pure powdered stevia (substitute agave or yacon syrup if desired)
• 1/4 tsp. sea salt
• 1/2 cup toasted sunflower seeds
• 1/2 cup toasted pumpkin seeds
• 1 cup flaked, unsweetened coconut flakes
• 1 cup quinoa flakes (or substitute rolled oats)
• 1 cup dried yacon slices (crumbled) or substitute dried cranberries, cherries or blueberries

Directions:

• Heat the oven to 350 degrees and put rack in the middle of the oven.
• Heat a skillet over medium heat. Add the amaranth when the skillet is heated. Cover with a glass lid and shake the pan until the amaranth is about half popped (approximately 1-2 minutes). Transfer the seeds to a large bowl. Add the quinoa flakes and other seeds.
• Combine the canola oil, syrup and stevia in a small saucepan. Cook over medium heat and bring to a boil. Remove from heat.
• Pour the syrup mixture over the seeds. Stir until mixture is moist throughout.
• Evenly spread the mixture on a baking sheet. Bake until toasted and lightly browned, about 5-10 minutes. Stir and continue to bake until lightly browned all over, about 5 minutes more.
• Remove from the oven and allow to cool completely. Blend in the crumbled up yacon slices or other berries.
• Store the granola in an airtight container in the fridge.

Find more healthy recipes ideas at Wellness Weekends at: http://www.dietdessertndogs.com/2011/07/21/wellness-weekend-july-21-25-2011/