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Thursday, July 10, 2014

Gingerbread Granola


To me, there is no better smell or taste than gingerbread.  Heaven!  So why didn't I come up with this granola recipe sooner??  The smell as it bakes is amazing.  It would be the perfect thing to make right before showing your house if you are trying to sell it :)

I know gingerbread isn't your typical summer flavour, but I'll take it anytime.

This would be fantastic with crystalized ginger in it but I wanted to avoid the sugar, so I used 2 packs of these snacks instead:

Ginger Spice
Look at the ingredients!

Ginger Spice
INGREDIENTS: ORGANIC MANGO PUREE, ORGANIC GINGER POWDER, ORGANIC CINNAMON POWDER. THAT'S ALL!

I just diced them up and threw them in.  And lots of raisins too, because I love raisins.  But you could use dried apricots instead.

Gingerbread Granola

1 lb large flake oats
6 cups puffed millet cereal
1/4 cup uncooked millet

1 cup unsweetened apple sauce
1/2 cup stevia baking blend or 2 tbls uncut powdered stevia
1/4 cup coconut oil
2 tbls blackstrap molasses
1 tsp vanilla extract
1 tbls grated fresh ginger
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt

Optional: 2 packs Matt's Munchies Ginger Spice snacks, diced and 1 cup raisins

Mix oats and millet in a large bowl and set aside.  Whisk together all other ingredients in a small pot over medium heat until it starts to bubble.  Pour over oat mixture and stir until evenly coated.  Spread half on large non-stick baking sheet and bake at 350F for 30 minutes, stirring every 10 minutes.  Repeat with second half of mixture.  Let cool.  Mix in fruit and/or nuts.  Store in air-tight container for up to 3 months.

I have entered this recipe into Urban Naturale's Blog Hop Recipe Link-Up and Vegetarian Mamma's Gluten-Free Friday.