|375 g||almond milk|
|1 tsp||chai spice|
|25 g||unsweetened coconut flakes|
|2 tbsp||dried cranberries|
Dice persimmon and add to a saucepan. Add cinnamon stick, sugar, and water and let simmer for approx. 10 – 15 min., or until the mixture is syrupy. Remove cinnamon stick and strain the mixture through a sieve. Let syrup cool down and set persimmon aside.
Rinse quinoa under running water until the water runs clear. Add almond milk and quinoa to a pot and let simmer over medium-low heat for approx. 12 min., or until the almond milk is almost completely absorbed. Remove from heat and let quinoa soak for approx. 5 min. Season with chai spice and set aside.
Preheat oven to 160°C/320°F. Chop almonds and place them with unsweetened coconut flakes on a baking sheet. Bake for approx. 10 min., or until the coconut flakes are golden brown. Remove from the oven.