Saturday, November 5, 2011

Recipe: Cranberry Pumpkin Seed Granola

How do I love granola? Let me count the ways:
On apple sauce,
mixed with smoothies,
covered with coconut milk,
in parfaits,
on top of buttercup squash breakfast pudding,
by the handful
can you think of any more?
This granola is both grain-free and nut-free for those of you in need of a quick and allergy-free breakfast (or snack). Pumpkin seeds are full of protein and beneficial fats and provide a nutritional punch to whatever you're eating them with. I usually make a batch of this granola on the weekends to save for the weekday mornings when we're running short on time.


Cranberry Pumpkin Granola (makes 2 cookie sheets worth!)
1 1/2 cups raw pumpkin seeds, pre-soaked and dried**
1 1/2 cups raw sunflower seeds, pre-soaked and dried**
1 cup organic coconut flakes
1/2 cup hemp seed
1 cup organic cranberries
1/2 cup organic raisins
1 Tblsp cinnamon 
1/2 cup creamed honey
1/4 cup coconut oil
1 tsp gluten-free vanilla extract
dash of sea salt

**Note: I usually soak and dry large batches of pumpkin and sunflower seeds to have on hand. Using the ratio of one tablespoon of sea salt to two cups of seeds, cover everything with water and soak for 8-12 hours. Rinse and drain in a colander. Preheat oven to 250° and place on a baking sheet covered with parchment paper. Turn frequently until crispy and dry.

Preheat oven to 250°. In a small saucepan on low heat, melt coconut oil and honey (if using creamed honey). Add vanilla and stir to combine. Meanwhile, in a large bowl, combine pumpkin and sunflower seeds, coconut flakes, cranberries, raisins, cinnamon and salt. Pour liquid mixture over granola and stir thoroughly. Cover two baking sheets with parchment paper and spread out granola evenly. Bake for 20-30 minutes, stirring frequently. Don't worry if it seems too soft initially, it will harden as it cools. Allow to cool completely before transferring to a storage container. Seal and store for up to one month.

If you don't like your cranberries and raisins really chewy, leave them out during the baking process and immediately them toss into the granola before it hardens up!

Linked to Wellness Weekend, Sunday School, Sugar-free Sunday, Monday Mania, Barn Hop, Mouthwatering Monday, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Tuesday Parade of Foods, Made from Scratch Tuesday, Real Food Wednesday, Health2Day, WFMW, What's Cookin' Wednesday, Gluten-free Wednesday, Ultimate Recipe Swap, Thursday Keeper, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Fresh Bites Friday, Friday's Unfolded, Foodie Friday, Freaky Friday, Allergy-Friendly Friday, Fight Back Friday, Allergy-Free Friday.   

11 comments:

wilderness said...

I am not a granola eater but do have a question about the pumpkin seed. Do you soak and roast them while they are still in the shell. I have a bunch that have been cleaned of pulp and allowed to air dry but haven't don't anything else with them as not sure what to do.

Shanon Hilton said...

Hi Wilderness, Yes, when I eat pumpkin seeds I *always* soak them in a salt brine first. It removes many of the enzyme inhibitors in seeds and makes them easier to digest. After they have been soaked, I would lightly oil and salt (and add any other seasonings that inspired me) and roast them! They should store like that for about six months. Yum!!!

Kim and Megan said...

This granola sounds delicious!

simplylivinghealthy.org said...

Wow, this looks wonderful! I am grain-free, not nut-free but I love that this recipe uses only seeds. So often I get in a "nut-rut" and forget about using more seeds! I'm definitely going to make this.

Sally said...

This looks yummy! It's nice to happen upon a recipe that doesn't need adapting to cater to our food issues. :-)

Shay said...

Looks Good! Visit me over at http://raisingdieter.blogspot.com/ for whole food recipes that are allergy friendly and I have giveaway!

Liberty said...

I made something tsimilar with chai flavoring last weekend - will add the cranberries to my next batch1
blessings!
LIB
http://bit.ly/vcvDaA

Shanon Hilton said...

Hi Sally, I'm so glad to hear. We're free of most major allergens in our household! Let me know how it goes!

Hi Shay, Thanks for the heads up!

Liberty, Chai flavouring sounds very tasty. I will check it out, thanks. :)

--S

Tanya@takesix said...

This sounds delicious!! I have a severe nut allergy, so this is great for me!! Thank you!

Miz Helen said...

Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
Miz Helen

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen