Grain-Free, Pumpkin, Spice Granola
Servings: 5
Preparation Time: 15 minutes
Ingredients:
- 2 1/2 cups raw nuts, chopped (I used almonds, pecans and walnuts)
- 1/3 cup pumpkin seeds
- 3/4 cup coconut chips, (optional, replace with nuts or it may be too soupy)
- 2/3 cup almond flour
- 1/4 cup vanilla protein powder, (optional or add more flour)
- 1 teaspoon lucuma, (optional)
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup or honey
- 1/2 cup pumpkin puree
- 1/8 cup almond butter
- 1 1/2–2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- couple dashes of salt
Directions:
Combine the chopped nuts, seeds, coconut, protein powder, almond flour, lucuma, all the spices, and salt in a bowl and mix well.
In a separate bowl, combine the pumpkin puree, almond butter, liquid sweetener, and vanilla.
Combine the two bowls and stir until all the dry ingredients are coated.
Place on dehydrator sheets in clumps and dehydrate at 145 for 2 hours, and then turn down to 115 until desired crunch is obtained. I left it in there for 24 hours.
For oven method, place on a parchment-lined cookie sheet and bake at 175–200 degrees F until desired crunch is obtained. Stir every so often to cook evenly.
Recipe and photo submitted by Kate, Highlands Ranch, CO.
