My favorite season is almost here and that means PUMPKIN recipes!!!! Here is a recipe from my dear friend, college roommate & personal trainer Julianna Her kids love it so it must be a winner!!!
Grain-Free Pumpkin “Granola”
1 cup pumpkin puree (canned is fine)
2/3 cup coconut oil, melted
2/3 cup maple syrup or honey
1 cup unsweetened shredded coconut, optional
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon ground ginger
½ teaspoon salt
3 cups of your favorite mix of nuts and seeds (I like almonds and pecans—no seeds) Nuts should be copped
20 medium dates, chopped
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
In a large bowl, stir together pumpkin, coconut oil, maple syrup, vanilla, spices and salt. Mix well, add coconut (if using), nuts and dates. Mix well.
Divide mixture between the two baking sheets, and spread evenly. Bake 30-40 minutes, checking the granola so it doesn’t burn.
At this point, dehydrate the granola, if possible. I used the dehydrator setting on my oven. If your oven doesn’t have a dehydrator setting, try to put the oven at 160 – 170 degrees F. and bake for 4-8 hours more. It’s important to get as much moisture out of this granola as possible. Let cool, then break into small pieces. Store in the cupboard.
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