Comment 1

Crunchy Pumpkin Granola

This is one of my favourites!!

Such a versatile recipe. Can use on it’s own, as a snack or as a topping on a smoothie or a chia seed pudding.  It’s gluten free, dairy free and vegan friendly.


1.5 cups pumpkin (chopped)

1 tblsp ground cinnamon

0.5 tblsp ground ginger

1/2 tblsp ground nutmeg

1/4 tsp ground cloves

3 soaked dates (in 1/4 cup water)

1/2 cup coconut oil

2 cups shredded coconut

1 cup pepitas

1.5 cups mixed nuts (chopped roughly)

1.5 cups puffed amaranth

pinch of salt

1/2 cup raisins


Preheat the oven to 90 degrees C. Place the dates in the water and leave to soak. Place the chopped pumpkin into a saucepan and add a few cups of water.  Bring the pumpkin to the boil and leave until soft (use a fork to check).  Once the pumpkin is soft, strain the water and tip the pumpkin into a blender along with the dates (and the water it’s soaking in), spices and coconut oil.  Blend until a pureed consistency.  Place all of the dry ingredients (except the raisins) in to a large mixing bowl.  Add the pureed mixture into the bowl and mix until all of the pumpkin mix is mixed through the dry ingredients.  Spread this mixture into a baking tray lined with baking paper and place into the oven.  Bake until the mixture is lightly brown and crispy, turning once or twice while it is cooking.  Once cooked, mix through the raisins and place into an airtight container.


Cc x

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