Several months ago, my dear friend Emma shared this beautiful recipe with our unschooling group. When I heard the line-up of ingredients I knew it was going to taste amazing, be nutritious, and beloved by my whole family. I was right on all accounts. This granola recipe ticks every box for me. It's sweet, but not overwhelmingly so. It has a small touch of salt that is so satisfying. With the addition of all the nuts and seeds, this recipe has a lot of protein and is packed with nutrients. As a breakfast, this will set you up for the day. Emma's original recipe included macadamia nuts, dried apricots, dried coconut, and more maple syrup. I couldn't find macadamia nuts where I live, and my daughter isn't a fan of coconut. I halved the maple syrup and substituted with water, and omitted the apricots because my husband doesn't like things too sweet. So you see, this recipe is incredible no matter what you do to it, and it's super simple to make it your own way. It takes less than an hour from start to finish. Go try it!!
Emma's Granola
-Vegan
-Gluten Free
-Oil Free
-Refined Sugar Free
Ingredients:
500 grams (5 cups) gluten free oats
100 grams (1 cup) pecans
100 grams (3/4 cup) cashews
40 grams (1/4 cup) pumpkin seeds
50 grams (1/3 cup) sunflower seeds
70 grams (1/4 cup) maple syrup
70 grams (1/4 cup) water (or use another 70 grams (1/4 cup) of maple syrup if you want it sweeter)
5 medjool dates
1 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp sea salt
Optional ingredients include: macadamia nuts, dried coconut, dried apricots, other dried fruits, nuts, or seeds.
Instructions:
-Preheat the oven to 140 Celsius (275 Fahrenheit).
-Line two baking trays with greaseproof paper.
-Chop the pecans, cashews, and pumpkin seeds into different sized pieces of your liking.
-In a large bowl add the oats, nuts, and seeds. Stir together.
-Mix in the spices and seasoning.
-In a small cup, mix together the water, maple syrup, and vanilla extract. Then add the combination to the large bowl and stir the entire mixture until lightly coated.
-Transfer the granola onto the baking trays and put in the oven.
-Stir the granola every 5 minutes until dry and toasted. This takes about 15-20 minutes.
-If you are using coconut, don't add that until 1/2 or 3/4 of the way through the toasting process as it is prone to burning if it gets over cooked.
-While the granola is in the oven, chop the medjool dates into small pieces and set aside.
-When you are satisfied with the toastiness of the granola, take the trays out of the oven and let them cool.
-When the granola is completely cool, add the date pieces and stir together.
-The granola should keep for up to two weeks stored in an airtight container.
-Serve with fresh fruit, yogurt, or even on ice cream.
-This is a base recipe for a really tasty gluten free granola. Feel free to add and subtract nuts, seeds, dried fruit, and spices as you like.
Comments
Post a Comment