Sugar-Free Spiced Pumpkin Granola (gluten free, vegan)

August 24, 2013 § 5 Comments

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I love muesli. Actually it’s fair to say I lived solely on cereal for most of my twenties. Weetbix, muesli, granola, Ricies, even junk food like Nutrigrain. Especially junk food like Nutrigrain. It’s all coming out now.

I still have a love affair with sweet muesli and milk, but these days I prefer the healthier homemade (and vegan and gluten free, naturally) variety. Now that I no longer have a dehydrator I can’t make grawnola, but with this current sugar-free kick and a special on pumpkins in our organic box delivery I came up with this spiced pumpkin granola to satisfy my addiction.

Serve for breakfast, lunch or dinner with coconut yoghurt and non-dairy milk. Feel free to make this muesli your own: add nuts and seeds if you like, or dried fruit – use what you have in your cupboards.

Spiced Pumpkin Granola (gluten free, nut free, vegan, sugar free)
1/2 pumpkin
1/4 cup xylitol (or other granulated sweetener)
10 drops stevia (optional)
1/2 cup soy milk (or rice, oat, almond, whatever you prefer)
1 tsp vanilla extract
1/4 cup coconut oil, melted
1 tsp cinnamon
1 tsp ground dried ginger
1/4 tsp ground cloves
2 cups gluten free rolled oats
1 cup puffed rice
1 cup puffed millet
2 cups desiccated coconut
1 cup buckwheat groats

Preheat oven to 180degC. Chop pumpkin into large pieces, removing skin and seeds. Place in an oven tray and bake in oven until tender (about 25 minutes but all ovens are different). Don’t let it burn. Remove (leave oven on but turn down to 90degC) and while it’s cooling, place oats, puffed rice, puffed millet, desiccated coconut and buckwheat in a large bowl and stir to combine.
In a blender or food processor place cooked pumpkin and all remaining ingredients and blend until it makes a thick, smooth paste. Add this to the bowl and stir well to combine. I used my hands to make sure it the dry ingredients were all coated in the paste. On two baking trays, split the mixture evenly and distribute so it makes a single layer. Place trays in oven and cook for about an hour – check from 40 minutes or so. You want it dry and crispy. Alternatively if you have a dehydrator you can dry it in there overnight instead.
Once dry to the touch, remove and let cool. Store in an airtight jar. Serve with fruit and coconut yoghurt with a splash of non-dairy milk.

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