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Apple cinnamon quinoa granola

Apple cinnamon quinoa granola

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Salt and pepper to taste 1 egg Boiling water, enough to cover For the avgolemono sauce Juice of 1 lemon Instructions Grate your onion, finely chop your parsley and mash the garlic cloves through the press if you have apple cinnamon quinoa granola, or grate it finely.

In a large bowl, mix the mince meat with the herbs, extra virgin olive oil, salt and pepper to taste, rice or barley and one lightly beaten egg.

Form the mixture into walnut sized balls. Lay the balls in a plate and set aside. In a large pot, melt the butter and give your youvarlakia a quick browning to keep them firm for cooking.

When it starts sizzling add the youvarlakia.

Turn the heat down and gently pour boiling water to cover the balls, followed by the carrots and celery sticks if you are using. Then turn off the heat and remove the pot from the hob. To make the avgolemono sauce, start beating the eggs lightly In a bowl or deep plate.

3 cups old-fashioned rolled oats*. This quinoa granola is made with a blend of oats and quinoa flakes, sweetened with maple and applesauce. It's crunchy, it's nutty and it's perfect for fall!

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