I’ve loved Maple and Pecan Granola since I was a child. I remember eating huge bowls of the stuff from the ‘pound shop’ as young as 7 or 8 and I still love it to this day.
Granola is one of those misleading foods which is associated with being ‘healthy’ but it can actually be just as calorific and full of fat and sugar as a candy bar. Most on the market are artificially maple flavoured and reply on sugar for sweetness and hydrogenated fats for flavour. What’s more, many of them contain honey, something as a strict vegan, I do not eat. Every now and then I find a version which has an ingredient list I am happy enough with to buy for the sake of convenience, but for the most part, I prefer to make my own which is made only of real, natural ingredients and is extra delicious.
This version contains a little zing of ginger, which, I have just disovered, is not only a fantastic anti inflammatory, nausea reliever and perspiration aid great for fevers, colds and flu – it’s also great for your dental health! Oh, and it’s delicious.
Try it, it’s much easier than you might think. Oh, and much much cheaper.
Ingredients: Makes approx 8 3/4 cup servings
- 2 tsp fresh ginger (finely grated) optional
- 3/4 cup pure maple syrup
- 1/4 cup coconut oil
- 3 tbsp almond butter (or other nut or seed butter)
- 1 tbsp pure vanilla extract
- 1/4 tsp pure maple extract, optional
- 2 cups porridge oats (gluten free if necessary)
- 1.5 cups unsweetened crisped rice cereal (brown if you can find it)
- 1 cup popped quinoa (or quinoa flakes or more oats/crisped rice)
- 2/3 cup pecan pieces
- 1/4 tsp fine sea salt
- 1/2 tsp ground ginger
- Preheat the oven to 150’c (300’f) and line a baking sheet with non stick parchment.
- In a small pan, warm together the wet ingredients just until melded together. Set aside.
- In a large bowl, mix together the dry ingredients.
- Add the wet mixture to the dry ingredients and stir to coat evenly. Spread out on the baking sheet, an inch or so thick.
- Bake for 15 minutes, remove from the oven and stir then return for a further 15 minutes until golden. The granola will harden further on cooling. Cool completely before storing in an airtight container.