a brand new granola recipe with ginger undertones and loaded with raisins.
It’s about that time!! Granola time. Time for a new granola invention of my own devising. I’ve had to restrain myself from making granola lately due to the simple fact that if I do make it, I eat it all in a matter of 24 hours. As much willpower or strength as I show by following the SCD diet, a grain free and sugar free diet that to the average person sounds like hell (!) I still have my shortcomings and one of those is: granola. I just can’t resist. I eat it until I stomach ache. I won’t learn. So these days, when I do make a batch of granola I try to do it with a purpose: have somewhere or someone to give it all to. The trick is, even if that’s the case, I can’t make it to far in advance. If it’s sitting in my house for more than a day, it’s gone. My boyfriend is also a culprit in the matter, we just devour the granola like it’s the last food on earth.
Anyways enough about my granola-eating ways. This particular granola recipe is all about my new favorite flavour: ginger. I’ve been loving adding ginger to recipes to bolden up the flavour a bit, although here, it’s the main focus of the flavour. It’s got the perfect ginger taste while not sacrificing any crunchy clusters that are necessary for any good granola.
This ginger granola, like all my granola recipes, is also extremely flexible. If you don’t have any almonds, or prefer to use another nut, simply go for it– replace the exact nut measurement with your nut of choice, and you will still have a fantastic-tasting granola as long as you follow the proportions of ingredients below. This particular recipe calls for the use of walnuts, sliced blanched almonds, pumpkin seeds, and unsweetened shredded coconut as the base of the granola.
There’s also a little bit of peanut butter, cardamom, nutmeg, cinnamon and of course, ginger, added to the mix. Like many granola recipes, it’s quick and painless. Check out the recipe below, I hope you make it and you love it!
Let me know @grainfreee.
ginger spice granola: ingredients
- 1/2 cup of walnuts
- 1/2 cup of pumpkin seeds
- 1 cup of blanched or unblanched almonds
- 1/2 cup of unsweetened finely shredded coconut
- 1/4 cup of honey
- 2 tbsp of peanut butter (crunchy or smooth)
- 1 egg white (optional, allows for better clusters!)
- 1 tsp of cinnamon
- 1 tsp of ginger
- 1/2 tsp of cardamom
- 1/4 tsp of nutmeg
- 1 cup of raisins (or as desired, you can also omit the raisins entirely if you prefer)
ginger spice granola: how to
- preheat the oven to 330.
- chop up all your nuts as finely or as roughly as you desire. toss them in a bowl, and add the unsweetened shredded coconut. mix together.
- mix in all the spices, peanut butter, honey and egg white, combine until everything is well coated.
- spread the granola mixture onto a parchment paper-lined baking sheet, and flatten with a spatula, spreading it to the outer edges of the baking sheet.
- bake in the oven at 330 for 20 mins. remove the oven and allow to cool, before you break it up into pieces and mix with a cup of raisins, if you are adding raisins.
- store in a mason jar in the fridge or freezer. eat with your yogurt, homemade nut milk, or snack on it cold!
grain free ginger spice granola
Ingredients
- 1/2 cup walnuts
- 1/2 cup pumpkin seeds
- 1 cup blanched or unblanched almonds
- 1/2 cup unsweetened finely shredded coconut
- 1/4 cup honey
- 2 tbsp peanut butter
- 1 egg white optional, allows for better clusters!
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1 cup raisins or as desired, you can also omit the raisins entirely if you prefer
Instructions
- preheat the oven to 330.
- chop up all your nuts as finely or as roughly as you desire.
- toss them in a bowl, and add the unsweetened shredded coconut. mix together.
- mix in all the spices, peanut butter, honey and egg white, combine until everything is well coated.
- spread the granola mixture onto a parchment paper-lined baking sheet, and flatten with a spatula, spreading it to the outer edges of the baking sheet.
- bake in the oven at 330 for 20 mins. remove the oven and allow to cool, before you break it up into pieces and mix with a cup of raisins, if you are adding raisins.
- store in a mason jar in the fridge or freezer for optimal freshness. eat with your yogurt, homemade nut milk, or snack on it cold!