Wednesday, October 3, 2012

pumpkin cranberry grain-free granola

welp. Target has the costumes out, and Michael's smells like cinnamon heaven. that must mean autumn is either here or approaching quickly. although, you wouldn't know it based on the weather here in Fresno. it is STILL IN THE 100's. frick. 

i keep seeing all these people decorating for fall or enjoying warm cups of Pumkin Spice Latte... but i just can't into it when i'm still searching for summer outfit inspiration in Pinterest. i would really love to start pairing my cut off jeans with a scarf and booties, but i would probably die from heat stroke. 

ok, i'm done complaining. here is my attempt to join the rest of the world in their everything-fall-pumpkin-craze. 

i adapted the recipe from Urban Poser's recipe for Banana Walnut grain-free granola. i'm not a huge fan of banana flavored stuff and thought it would go well with the season to make a pumpkin version. 

i'm pretty pleased with how it turned out, especially since i burned my last TWO batches of grain-free granola that i got out of the Eat Like a Dinosaur cookbook. it sounds like a good recipe, but i cannot not burn it! ugh. 



1 c raw walnut pieces
1 c raw pecan pieces
1/2 c raw almond slices
1/2 c raw pumpkin seeds
1 c raw almonds
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1/2 c dried cranberries
3/4 c canned pumpkin puree
1/4 c honey
1/4 c coconut oil
1 tbsp water
1 tbsp vanilla extract

preheat oven to 250 degrees. 

in a large bowl combine walnuts, pecans, and pumpkin seeds. mix thoroughly. add raw whole almonds and 1 1/2 cups of the nut mixture to a food processor and pulse til it resembles a large crumb. add back to remaining nut mixture. add sliced almonds. add spices and cranberries. stir to combine.

wipe food processor out and add pumpkin puree, honey, coconut oil, water, and vanilla extract. pulse to combine, making sure to scrape down sides. add to nut mixture. stir well to combine. 

pour onto a parchment paper lined cookie sheet and spread out evenly. bake between 1-2 hours, stirring every 15 minutes to ensure no burning. let cool and store at room temperature in an air tight container. 



P.S. i'm super obsessed with Urban Poser's recipes right now! they are so good, i have tried so many and they are so flavorful and addictive. if you're looking for more fall inspired recipes here are a couple i have tried from her collections, although she has many more:

Almond Flour Pumpkin Chocolate Chip Loaf - made this two days in a row, SO GOOD!
Rasperries & Cream Breakfast Cake - i have made this, li-tra-lee, a dozen times. for a fall twist i added chopped apples covered in cinnamon and coconut palm sugar and it turned out amazing.
Apple, Butternut Squash, Bacon Hash - RIDICULOUS. that's all.

***UPDATE: my post originally said to stir the granola every 5 minutes, but that was a typo! thanks for bringing that to my attention Bekah!!!***