October 27, 2014

Pumpkin Spice Granola

With Halloween just around the corner, I’ve had envies of squash and pumpkin. I love that there is such a variety of them and that they are so incredibly versatile and can be had in both savoury and sweet dishes. As you probably know by now, we are big fans of granola in our home. These days, rather than having it for breakfast, we often tend to have it for pud, layered with sheep yogurt and fresh fruits, or I might sometimes top up my smoothies with a couple of tablespoons of it. My trick to prevent using too much sweetener or fat is simply to use fruit or vegetable purée. Only a small quantity of it is needed, in order to keep the granola crunchy. The pumpkin spice combination is delightful: not only will it make your home smell divine, but also will spice up your taste buds every time you dig into a portion of this granola!

Happy Halloween you all and here is to a healthy treat for all to enjoy! x

Pumpkin Spice Buckwheat & Oat Granola
•250g buckwheat
•250g oat flakes
•80g desiccated coconut
•80g pumpkin seeds
•100g hazelnuts, chopped
•1/2tsp ground clove
•1/2tsp ground nutmeg
•1/2tsp ground all spice
•1/2tsp ground cinnamon
•Pinch of salt
•125ml pumpkin puree
•60ml coconut oil, melted
•80ml maple syrup
•100g dry cranberries

1.Preheat the oven to 170°C. Line a baking tray with baking paper.
2.In a large bowl, mix the buckwheat with the oats, coconut, pumpkin seeds, hazelnuts, spices and salt.
3.In another bowl, mix the pumpkin puree with the coconut oil and maple syrup. Add to the dry ingredients and mix well.
4.Spread on the baking tray and put in the oven for 35-40min, stirring the granola every 10min or so to give it an even golden colour and prevent it from burning.
5.Take out of the oven and leave to cool down. Mix in the dry cranberries. Store in a glass jar or airtight container for a couple of weeks.

Granola Avoine & Sarrasin à la Citrouille Epicée
•250g de sarrasin
•250g de flocons d’avoine
•80g de noix de coco râpée
•80g de graines de courge
•100g de noisettes, émincées
•½ cc de clou de girofle en poudre
•½ cc de noix de muscade en poudre
•½ cc de 4-épices
•½ cc de cannelle en poudre
•1 pincée de sel
•125ml de purée de citrouille
•60ml d’huile de noix de coco, liquide
•80ml de sirop d’érable
•100g de canneberges séchées

1.Préchauffer le four sur 170˚C. Couvrir de papier cuisson une grande plaque à four.
2.Dans un saladier, mélanger le sarrasin avec l’avoine, la noix de coco, les graines de courge, les noisettes, les épices et le sel.
3.Dans un autre bol, mélanger la purée de citrouille avec l’huile de noix de coco et le sirop d’érable. Ajouter aux ingrédients secs et bien mélanger.
4.Répartir sur la plaque à four et enfourner pour 35-40min, en mélangeant toutes les 10min environ, de façon à ce que le granola dore de façon uniforme.
5.Sortir du four et laisser refroidir. Y ajouter les canneberges. Se garde dans un bocal en verre ou récipient hermétique pendant quelques semaines.


Del's cooking twist said...

Ton granola me fait très envie. Je garde l'idée pour bientôt j'espère :-)

food moods said...

Merci :)

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