Are you ready for the autumnal flavours yet?
Since it’s still warm here (we’re having a late heatwave in the UK!), I’m not quite there – but this Grain-Free Pecan Granola is perfect for those transitional few weeks, where summer gives way to autumn.
It is light and delicious – and perfect with summer fruits and yoghurt – but it contains all my favourite autumn spices (cinnamon, ginger and nutmeg) to give it a touch of warmth.
As well as being grain-free, it is also vegan-friendly – and you could easily make it oil-free, too, by subbing the butter for nut butter!
However, as with most homemade granola – be warned, it won’t last long!
Grain-Free Pecan Granola
- Creates 1 batch (enough for four to six – depending on how greedy you are with granola!)
- 1 1/2 cups pecans
- 1 cup walnuts
- 1 cup desiccated coconut
- 3 tbsp ground flax or ground hemp
- 3 tbsp coconut flour
- Large pinch salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2.5 tbsp vegan butter or coconut oil, melted
- 2 tbsp apple puree
- 3 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla
- 1 cup dark chocolate chips (to serve)
- Preheat oven to 170C, then line a large baking tray.
- In a blender, pulse together the nuts and coconut until the mixture breaks down and becomes finer – leave a few chunks in there for texture, though!
- Tip into a mixing bowl and stir in remaining ingredients (you can add more melted oil or apple puree, if you prefer a chunkier texture) until the mixture sticks together.
- Place on the prepared baking tray – the mixture should be in an even layer – and bake for 13 minutes. Stir, then lower the oven temperature to 150C and continue to cook for 9 minutes, or until golden all over. Turn off the oven, open the oven door and allow the granola to cool inside – this helps it to crisp up.
- Once cool, stir through chocolate chips and store in an airtight container to serve with fresh fruit, yoghurt or milk.