Lately I've been able to drink kefir, so having this granola topped with that stuff is like a vacation back to regular food land.
I hope you enjoy it as much as our family does!
Ingredients
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup coconut flakes or shreds
1/2 cup honey, warmed
Pinch of salt
2 tsp. cinnamon
1/2 TBSP. vanilla extract
1 cup dried fruit (cut up if large)
Method
Preheat oven to 350 degrees F. Grease a large baking sheet. Mix all ingredients EXCEPT dried fruit. Toss well. Spread on baking sheet. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and stir in dried fruit. Continue to stir every few minutes during cooling process as well.
When it is cool, it will be deliciously crunchy.
Note: I did not soak these seeds, as I can digest seeds alright without soaking. I'm sure it would be delicious with soaked and dehydrated seeds too.
Sounds delicious.
ReplyDeleteHow sweet do you consider your granola to be?
I do better with little or no sweetener so I'm used to use only half the amount of sweetener in recipes. I understand that honey also acts as a binder here.
Thanks ;).
I would consider this to be moderately sweet. If you leave out the coconut and increase the quantity of sunflower seeds and pumpkin seeds accordingly, you can decrease the amount of honey by half. The coconut seems to "soak up" a lot of honey. (I'm guessing it's actually more of a surface area thing.)
ReplyDeleteWhat a great idea this is! I adore granola and really miss having something "crunchy" like cereal on occasion. We made this extra of the shredded coconut and topped homemade goat yogurt with it. Yum! Thanks :-)
ReplyDeleteI made this for the first time last week and we have been LOVING this! I added pecans and walnuts to the mix and reduced the honey by 1/2 and it was wonderful with homemade almond milk. My kids think they are in SAD heaven!
ReplyDeleteThe only issue we had was the 350 degree oven. It burned twice so I had to reduce to 250 degrees for 30 minutes and then it worked.
Eileen
Awesome recipe! I’ve got an “Egg Stretching Carnival” going on at my site and I’m looking for GAPS/SCD legal breakfasts that don’t require a lot of eggs (because November is a low-production month for eggs). Please come share this recipe! http://www.wellfedhomestead.com/2010/11/18/egg-stretching-carnival/ =)
ReplyDeleteThis has become a regular staple at our house! Thank you so much!!!
ReplyDeleteThank you so much for this! My kids miss cereal so much on GAPS, and this has saved us for the past month. I will always make it after GAPS is over, too, because it's delicious and cheap and easy. It's rare to find that combination in a recipe! I love its versatility, and the fact that it can be a snack or dessert topping as well as a filling breakfast. We love it on our yogurt, with cut up fruit mixed in!
ReplyDeleteGreat!! I made it with 1 cup coconut, 1 cup almonds, 1/2 cup pepitas, 1/2 cup pecans, and the rest of the ing. It was great!
ReplyDelete