The following amounts are per person.
Ingredients: cooked quinoa, water, xanthan gum, sweetener, cinnamon, Greek yoghurt
Method:
1. Put 1 cup cooked quinoa in a small saucepan
2. Add 1/2 cup water and turn heat to med/high
3. Add Stevia extract or blend to taste and a generous sprinkling of cinnamon
4. While the porridge is heating, whisk well and add a small amount of xanthum gum (less than 1/4 tsp) while continuing to whisk rapidly, to ensure no lumps. The thickener is only to help all ingredients bind loosely together in a porridge consistency.
5. Bring porridge to low boil and cook a couple of minutes, then pour into bowl and add a nice dollop of Greek yoghurt on top. Eat each bite with a little yoghurt.

This is my own version of a combination of Serene Allison's Buckwheat Granola from her older Rejuvenate Your Life raw recipe book, and Crunch Alive Granola from her Trim Healthy Mama book. Buckwheat granola is a long standing favourite in our house, and is tasty, filling and sustaining. The original recipe had a lot of dried fruit, honey and maple syrup in it though, so some modifications were needed.

Sprouting Buckwheat
The basis of this granola is sprouted buckwheat, and this takes 2-3 days so needs to be done ahead of assembling the rest. Sprouting buckwheat is simple - first, soak it overnight in a big bowl of water - I use 1 kg of buckwheat at a time. The next morning, use a large sieve and drain scoopfuls at a time, rinsing thoroughly under the tap to remove the rather muscous-y fluids, before dumping into two colanders. Drain well, then set aside on plates, covered with a tea towel. Rinse the colanders under the tap twice a day (three times in summer) until the buckwheat is suitably sprouted - about 2-3 days depending on temperature. It's sprouted when most of the grains have formed little white tails. Use sprouted buckwheat right away.

To Make Granola
Tip sprouted buckwheat into a really big bowl. Toss in all of the following:
* 3 cups dried coconut
* 1/2 cup ground linseed (grind it in a coffee grinder)
* 3 single handsful each of whatever nuts and seeds you want to add - I used sunflower and pumpkin seeds, sliced almonds and cashew nut pieces, plus 1 handful of sesame seeds.
* 1-2 tsp of pure vanilla extract
* 1/3 cup rice syrup (optional) or other approved sweetener to taste
* 1 tsp cinnamon powder
* 3/4 cup melted coconut oil or extra-virgin olive oil (I used olive oil this time)
* A small amount of raisins or berries (optional)

Mix everything together really thoroughly, then spread on dehydrator sheets and dehydrate until dry and crispy, usually overnight. I dehydrate at 105 C to preserve enzymes (quite a low temp), and it usually takes about 12 hours.
Eat for a great start to the morning with milk of your choice.

This recipe comes from I Quit Sugar. This version has more spices.

Ingredients:
2 TBSP chia seeds
3 cups coconut flakes (not dessicated coconut)
3 TBSP coconut oil, melted
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp allspice
2 tsps. rice malt syrup (optional)
1 cup rolled oats
1 cup mixed unsalted nuts, roughly chopped.

Method:
Preheat oven to 120C/250F and line a tray with baking paper. Mix all ingredients well in a bowl, then spread evenly on the tray. Bake for 20-25 mins until golden, turning halfway through cooking time. The darker the granola, the crunchier it will be. Remove from oven and allow to cool completely before storing in airtight jar or container. Serve with plain unsweetened yoghurt.

Notes: I doubled the recipe, and used 1 cup cashew pieces and 1 cup sliced almonds. I baked it for nearly an hour before it started to darken, mixing every 15 mins. Possibly would have been better to spread it on two oven trays. The house smells delicious while it is cooking!

This recipe is a modified version of the Granola recipe in the book Wheat Belly.

Ingredients:
2c wholegrain rolled oats
1 1/2 c ground linseed (3 coffee-grinder's worth)
1 cup raw pumpkin seeds
2 cups raw cashew pieces
1/4 c rice malt syrup
1/2 tsp pure vanilla extract
1/2 c extra-virgin olive oil
1 c pecans
2 c sliced almonds
1 c raisins

Method:
Preheat oven to 160 C (325F).
Combine oats, flaxseed, pumpkin seeds, 1 cup of the cashews, rice syrup, vanilla and oil in a large bowl and mix thoroughly to coat. Spread mixture in a roasting tin and even out about 1/2 inch thick. Bake until nearly dry and crispy, about 30 mins. Allow to cool in pan for at least 1 hour.
Meanwhile, combine pecans, almonds, remaining cashew and raisins in another bowl. Mix into cooled oat mixture, and store in an airtight container.