This recipe is a great way to add the power food: ginger into your daily meal plan:
Cranberry Ginger Granola
The fresh ginger in this cereal gives it a great little zing. Serve with non-dairy milk or yogurt.
Makes about 6 cups, or 6-12 Servings.
Ingredients:
3 cups Rolled oats
1 cup oat or spelt bran
½ cup shredded unsweetened coconut
½ cup chopped raw cashews
¼ cup raw pumpkin seeds (chopped if desired)
¼ cup softened non-hydrogenated coconut oil or sunflower oil (plus extra to coat dish)
2/3 cup brown rice syrup or barley malt*
1 Tbsp grated fresh ginger root
¾ cup dried cranberries**
Directions:
Preheat oven to 325. Lightly oil a casserole dish.
Combine the oats, bran, coconut, cashews, pumpkin seeds, oil, and syrup or malt in a large bowl. Squeeze the grated ginger over the bowl, then add the pulp too (for a better distribution of gingery flavor.
Transfer to the casserole dish, evenly distributing granola, and bake for 25 minutes, removing from oven to stir a couple of times for even baking.
Remove from oven, mix in cranberries, and allow to cool.
Stores in an airtight container for a month or more.
* ½ cup maple syrup or agave nectar can be substituted for the grain syrup or malt, although it may not create the same crunchy granola clusters.
** Use fruit-sweetened cranberries when you can.
Recent Comments