I recommend starting by making the spice mix. If you choose to use pre-ground spices, you can mix them with a fork in a bowl and transfer the mixture to a glass container to better preserve the aroma.

This makes a good amount, so you can use it for other recipes like cookies or cakes. The quantities of each spice can vary according to your taste; I love this one because it's sweet without being cloying, with a kick from the ginger and white pepper.

Next, prepare the main ingredients. On one side, the quinoa and nuts; the dried or dehydrated fruits of your choice; and on the other side, the egg white, spices, and agave syrup with the oil. The dried fruit, in my case plums, can be chopped and set aside as they are added later along with the coconut.

Bake at 300°F (150°C) for 10-15 minutes. Be careful because quinoa, unlike oats, toasts faster. We left it for 20 minutes, and some small edges toasted too much, but it was very little and could be removed easily to avoid bitterness. When I do more tests, I'll add a step explaining how it turns out best 👩‍🔬

At this point, add the chopped dried fruits and shredded coconut, and bake for another 5-10 minutes. You can distribute them as you like; I like to add plenty of coconut and plums, but if you want to add less, you can do so without a problem.

After that time, remove from the oven and place the parchment paper with the granola on a rack to cool. Be careful not to drop it when moving the paper from the tray to the rack. Once cool, you can crumble it directly with clean hands 🙌

Store it in a glass jar in a cool place to preserve all its flavor, not in the fridge as it loses aroma. And remember, a serving doesn't mean filling the whole bowl, we know ourselves 😜🙈