Crunchy Quinoa Applesauce Maple Pecan Clusters

Steps

1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
2. In a large bowl, combine the oats, pecans, quinoa, ground flaxseed, ground ginger and salt.
3. In a small bowl, whisk the maple syrup, applesauce, canola oil and vanilla until smooth to make the binder.
4. Pour all of the binder over the oat mixture and stir until every piece is coated and the mixture looks evenly damp; let it sit 5 minutes so the flaxseed thickens the binder.
5. Spread the mixture on the baking sheet and press it firmly into a tight layer about 1/2 inch thick with a spatula.
6. Bake without stirring for 45 to 50 minutes, rotating the pan halfway through, until deep golden and dry to the touch.
7. Turn off the oven, prop the door open slightly and leave the pan inside for 20 minutes to dry the clusters further.
8. Cool completely on the pan, undisturbed, about 20 minutes; it crisps as it cools.
9. Break into large clusters and store in an airtight container.