Spiced Winter Pecan and Maple Granola ( Vegan, Gluten- Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE II EGG FREE
It’s that time of year for warming spices this is a great recipe that reminds me of Christmas. The smells in my kitchen as I baked this in the oven were sublime. It smelt like flapjacks infused with roasted nuts, cinnamon, cloves and ginger. It’s a very easy healthy granola recipe to throw together.
This will be one of the goodies that I bake and gift in jars, for my homemade food hampers. Serve this with some coconut yoghurt and fruit or just with some milk. I eat this on its own as a snack too because it’s so delicious and moreish. Hope you enjoy this recipe,
If this recipe needs to be gluten-free then buy gluten-free oats, however a side note, oats ARE gluten-free its just that companies can’t state gluten-free because of the manufacturing processes.
You can use raw local honey for this recipe instead of maple but other sweeteners you can use could be coconut blossom nectar, or brown rice syrup. There is no substitute for the black treacle/ molasses though as this is what gives the granola its stunning depth of flavour.
45 mins cooking & prep time - 10 portions
Ingredients
Once this is baked you could also add dried cranberries to the granola. It will add beautiful hints of tart sweetness that will make your taste buds dance and sing. The granola will keep in a kilner jar for 3 weeks.
Step by step
Recipe
Dry ingredients
200 g jumbo oats ( GF if needed)
55 g walnuts
55 g pecans
40 g sunflower seeds
40g pumpkin seeds
45 g linseeds
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
pinch salt
Wet ingredients
180 g maple syrup
2 tbsp molasses/ black treacle
100 g coconut oil
Method
Pre heat the oven to 160 degrees.
Place the wet ingredients into a saucepan and melt gently on a low heat.
Place the dry ingredients into a deep baking tray and mix in the melted wet ingredients.
Bake for 40 minutes in the middle of the oven stirring often to stop the edges burning and to ensure an even bake.
Once baked leave to cool completely as during the cooling is when the ingredients crisp up beautifully. Store in a kilner jar or an airtight container ( not plastic if you can help it) for up to 3 weeks
Variations
You could substitute the nuts for hazelnuts or any other nuts you like. There is such an abundance of nuts available over the winter period leading up to Christmas so you won’t be disappointed.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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