Maple Amaranth Granola

Ingredients

• 0.5 cup bob's mill amaranth red
• 0.5 cup rolled barley flakes gluten-free for option (see above )
• 1 tablespoon brown sugar 
• 0.5 cup blueberries dried (or a combination of fruits like cherries, cranberries, golden raisins)
• 1  egg white 
• 0.3 cup hazelnuts toasted chopped
• 0.3 teaspoon kosher salt 
• 0.3 cup maple syrup 
• 1 cup old fashioned rolled oats 
• 1 tablespoon olive oil 
• 0.3 cup pecans chopped
• 0.3 teaspoon powdered ginger 
• 0.3 cup pumpkin seeds raw shelled ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• aluminum foil

Directions

1. Preheat your oven to 325ºF.In a large bowl, combine the amaranth, barley flakes, oats, pumpkin seeds, nuts, dried fruit, and brown sugar.In a small bowl, whisk together the maple syrup, vanilla, oil, salt and ginger.
2. Add to the amaranth mixture and stir to combine. In the same small bowl, whisk the egg white until frothy.
3. Pour into the granola and mix to combine.Line a rimmed baking sheet with foil or parchment paper and spray with non-stick spray.
4. Spread the granola out onto the baking sheet and bake for 30-40 minutes, until slightly golden. Do not stir during baking, rotate baking sheet if needed to ensure even baking.
5. Let cool completely and then break granola up into clusters.Store in an air-tight container for up to seven days.