Secretly Healthy Coconut Pumpkin Granola (Gluten Free, Vegan)

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). 

casey the college celiac


For those who haven't heard of Nuts.com, it's my go-to for everything from nuts to seeds to alternative flours. While I've loved everything I've bought from them, this coconut flour (which, full disclosure, I received at no cost in return for a review) has definitely joined the top of my favorites list. 

What's so great about coconut flour? Besides being allergen friendly, it's also high in protein, fiber and healthy fats and adds a slightly "coconutty" flavor to your end product. Combined with inflammation-fighting turmeric, hidden veggies from my favorite shredded squash, and vegan protein from the buckwheat groats, this granola not only tastes good, but also does plenty of good for your body.

casey the college celiac
Nuts.com to the rescue!
And, being gluten free, vegan and low fodmap, this is also the perfect recipe for nearly any kind of eater. Meaning there's no reason to not fall in love with this fall-inspired granola recipe!

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
Optional: few drops of Sweetleaf Pumpkin Spice stevia


Begin by preheating your oven to 425 degrees Fahrenheit. Then, all you have to do for this granola is measure, mix and making your roommatesmouths 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.

casey the college celiac
Just keep thinking of that finished product...
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.

casey the college celiac
Those clusters!
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. 

With the change of seasons often come change in appetites, cravings and ingredients. That doesn't mean you have to leave old favorites - like bananas - or servings of veggies behind, though! 

Instead, you can just enjoy getting a little festive and creative in the kitchen. And whether it's mug cakes, homemade granola, or smoothies, coconut flour is always a tasty secret weapon. In fact, combined with pumpkin and spices, it's defining worth falling for this season. 

casey the college celiac
My favorite combination...
*I received a package of coconut flour from Nuts.com free of charge in return for a review. However, all thoughts and opinions are my own.*


*Also found at NapTimeCreations, Inspirational Monday, Tasty TuesdayTurn it Up Tuesday, Dare to ShareWine'd Down Wednesday, Allergy Free Thursday, VegetarianMama, Share Fest, RunningwithSpoons and What's Cookin' Wednesday*

What fall recipes do you crave? Do you like to "healthify" recipes? Comment below!

Comments

  1. My two favorite things in one! I HAVE to try this recipe. Looks so yummy!!

    xx, Danielle | Pineapple & Prosecco

    ReplyDelete
  2. Oh my goodness, this looks amazing! I love granola, and pumpkin spice granola would be such a good fall treat!

    XO, Brooke
    https://livethepreplife.blogspot.com

    ReplyDelete
  3. I love that you used rice cakes in this! What a great idea. :) Thanks so much for sharing it with us at Allergy Free Thursdays! Hope to see you back again this week. ;)

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