Secretly Healthy Coconut Pumpkin Granola (Gluten Free, Vegan)
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.
|Nuts.com to the rescue!|
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
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 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.
|Just keep thinking of that finished product...|
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.
*Also found at NapTimeCreations, Inspirational Monday, Tasty Tuesday, Turn it Up Tuesday, Dare to Share, Wine'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!