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Sunday, 05 November 2017 23:25

Secretly Healthy Coconut Pumpkin Granola

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Secretly Healthy Coconut Pumpkin Granola Secretly Healthy Coconut Pumpkin Granola Casey Cromwell
When the leafs start changing colors, how do your taste buds adapt to fall? Do they crave warming stews and freshly baked pumpkin bread? Or is your smoothie bowl addiction so great, you don't mind wearing extra layers while eating? Whatever flavors you start craving in fall, this recipe for Secretly Healthy Coconut Pumpkin Granola probably checks the box. Besides including usual favorites like banana and summer squash, this granola also features pumpkin spice and purée and coconut flour (with thanks from Nuts.com).

  • Ingredients: Dry:

    1 cup of buckwheat groats
    3 rice cakes, crumbled (You could also use 1 1/2 cups of puffed rice or other puffed cereal)
    Optional: 1 cup of crumbled popcorn. This adds a chewy, slightly salty kick!
    1 1/4 cups of mixed seeds or nuts (I used pumpkin and sunflower seeds)
    1/2 cup of rice flakes (could sub with quinoa flakes, buckwheat flakes or GF oats)
    1 cup of coconut flakes
    1 heaping TBSP coconut flour
    3-4 dates, roughly chopped or shredded by hand
    2 TBSP cinnamon
    1 TBSP cacao powder
    2 tsp turmeric
    Liberal dose of pumpkin spice

    Wet:

    1/4 cup of water
    2 1/2 squash, shredded (could also use zucchini, but would lose some of the yellow/orange fall color)
    1/2 ripe mashed banana
    1/2 cup pumpkin puree
  • Instructions: Begin by preheating your oven to 425 degrees Fahrenheit. Then, all you have to do for this granola is measure, mix and making your roommates' mouths water! I typically like to begin by first crumbling up my rice cakes and popcorn, then adding the other dry ingredients (including the spices). Then, mash your banana and pumpkin puree and incorporate them into the mix.

    Now comes the workout section of your baking: grating your summer squash (or zucchini) directly over your mixing bowl. I love adding hidden veggies (which you can't even taste!) and the squash helps give a chewy texture to the granola. Once the squash is shredded and mixed in, add in the liquids. The unbaked granola should already be rather wet from the fruits and veggies, so you can adjust the amount of liquid to your desired texture.

    Finally, transfer the unbaked goodie into several baking sheets (I used three/four lined with parchment paper), either pressing it down firmly with a spatula for denser clumps or leaving it loose for a smaller clusters. You can also choose between thick and thin clusters depending on how much granola you pack into each tray. Then, toss your pans into the oven and wait for the smell of fall to start dominating your kitchen! I baked my pans for around 35 minutes, turning halfway through, but feel free to cook until the granola gains your desired crunch factor. For the best clumps, let the granola cool before breaking apart the sheets and storing it in your sealed container of choice.

  • Serves: Roughly 8-12 servings
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Quick & easy, Fall favorites, Winter favorites, Lunchboxes/on-the-go, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Serving suggestions: As usual, there are plenty of delicious ways to eat this granola. Granola and smoothie bowls will always be my favorite dynamic duo - even in the winter - but you can also cozy up some with granola and (oatless) oatmeal. You can also eat it straight out of the bag, use it to upgrade yogurt, or even add milk for a cereal alternative.
  • Specialty Diets: FODMAPs-friendly, Vegan, Vegetarian
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