Hi guys and hello Saturday,
I was hoping to post this in the morning but time ran away with me and so I’m writing this in the evening as Rob watches the new X Files. I’m completely focused on this granola post though and I’m pretty sure you guys will like this one. It’s a treat that makes breakfast and/or snack time a sunny delight. Here is my gluten-free ginger granola made into golden clusters tainted yellow by turmeric.
When I posted a photo of this granola on instagram when I was testing the recipe I got a great response and it’s always so much fun to hear from you. I’d love to know more of what you like or would like to see here on the blog or on my youtube channel.
Anywho, let’s talk more about the recipe. It’s full of everything I enjoy in a granola making it slightly on the decadent side. This means that maybe it’s not an everyday breakfast staple but rather a weekend treat. Although to be honest I eat it until it’s finished though whether it’s Sunday or Wednesday.
I think this would be a perfect Sunday morning recipe and it comes with a guarantee of a yummy smelling home as it bakes. I really hope you guys enjoy the recipe and if you try it out and share a photo on social media you can always tag it #mygoodeatings to make sure I can see it. Becuase of course I want to see your creations!
Now kick back, relax and enjoy my latest youtube video demonstrating this recipe. x
GOLDEN CLUSTER GINGER GRANOLA
MAKES: 1 very large jar / TIME: 45 min
1 1/2 cup rolled oats
1/2 cup desiccated coconut
1/2 cup almond meal or oat flour (can be made simply by pulsing the oats in a high speed blender)
1/2 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup nuts of your choice (I like cashews)
1 1/2 tsp turmeric powder
Pinch of salt
5 tbsp ginger juice (either use a juice machine or see video for manual extraction)
3 tbsp rice syrup
2 tbsp hazelnut butter, or nut butter of your choice
3 large medjool dates, chopped
1/2 cup golden raisins, optional
Preheat the oven to 170 degrees celsius and line a baking tray.
Mix all dry ingredients, except for dates and raisins in a large mixing bowl.
Mix all the wet ingredients in a separate smaller mixing bowl.
Pour wet ingredients into the dry along with the chopped dates and mix thoroughly until well combined.
Start forming clusters and place onto the baking tray, or if you are not too fussed about all your granola making perfect clusters simply pour the mixture onto your baking tray and press down on the mixture making clusters where you see fit.
Bake for 12 minutes and then flip your granola before baking for another 12-16 minutes.
Let cool before mixing in the raisins and storing in an air tight container for roughly a week.