Nutty Pumpkin Spice Granola

Made using almonds, walnuts, cashews, and pumpkin seeds, this granola is grain free and totally unique.
By Mariela Alvarez Toro
Nutty Pumpkin Spice Granola

Nutty Pumpkin Spice Granola
 
Prep Time
Cook Time
Total Time
 
Made using almonds, walnuts, cashews, and pumpkin seeds, this granola is grain free and totally unique.
Author:
Recipe Type: Snack
Serves: 4 cups
Ingredients
  • 1 ½ cup raw cashew
  • 1 ½ cups raw walnuts
  • ½ cup almonds
  • ½ cup pumpkin seed
  • ¾ cup canned pumpkin
  • ¼ cup palm sugar
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 3 tbsp. raw local honey
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. ground cloves
  • 1-inch piece of fresh ginger, grated
  • 1 tbsp. vanilla extract
Instructions
  1. Place 1 cup of the cashews and 1 cup of the walnut is a large bowl, pour 2 cups of filtered water over the nuts and let soak for 4-6 hours, or overnight.
  2. Drain and rinse, then place in a food processor. Pulse until finely ground, about two to three five second pulses. It should resemble a rough meal. Transfer into a large bowl.
  3. Preheat oven to 250 degrees Fahrenheit.
  4. Place pumpkin, sugar, maple syrup, honey, oil, salt, and spices on a small saucepan over very low heat. Stir until everything is blended together.
  5. Pour pumpkin spice mix over the ground nuts. Add the remaining cashews, walnuts, almonds, and pumpkin seeds. Mix until everything is evenly covered.
  6. Transfer onto a large baking sheet and evenly spread onto a thin layer. Bake, mixing the granola every 20-30 minutes, for three hours and a half hours.
  7. You want to make sure that the granola does not burn. Understand your oven’s temperature range and adjust as necessary. I recommend keeping an eye on how the granola is cooking every time you stir it around the baking sheet. My oven cooks certain parts faster than others, so I have to pay particular attention to it.
  8. Once the three hours have passed remove from the oven and let cool completely. Transfer to a tight sealed container. Should keep for 2 weeks.
  9. Serve over yogurt, ice cream, or with milk!

Mariela Alvarez Toro

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.

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