Recipe of the week | All natural granola

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

A homemade granola recipe without nuts, peanuts, sesame, dairy or eggs, but still delicious. Creation of Dominique Seigneur. Makes 1.5 kg (12 cups).

Ingredients

• 500 g (5 cups) oatmeal
• 20 g (1 cup) puffed quinoa
• 250 g (2 cups) grated carrots
• 150 g (1 cup) toasted pumpkin seeds
• 50 g (1/4 cup) flax seeds (optional)
• 100 g (1 cup) coconut flakes or unsweetened shredded coconut
• 250 ml (1 cup) maple syrup or honey
• 85 ml (1/3 cup) coconut oil
• 1/2 tsp. teaspoon of salt
• 2 tbsp. teaspoon of pure vanilla extract
• 2 tbsp. teaspoon ground cinnamon
• 1 tbsp. teaspoon ground ginger
• 1 tbsp. teaspoon ground cardamom
• 1/2 tsp. teaspoon baking soda
• 350 g (2 cups) dried fruit (grapes, apricots, cranberries, cherries, mangoes, dates or apples) diced
• 145 g (1 cup) dark chocolate chips (optional)

Method

• 1. Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
• 2. In a large bowl, combine the oats, quinoa, carrots, pumpkin seeds, flaxseeds and coconut flakes. To book.
• 3. In a small saucepan, over medium-low heat, cook the maple syrup, coconut oil and salt until the mixture is hot and liquid. Reduce heat, add vanilla, cinnamon, ginger, cardamom and baking soda. Using a wooden spoon, mix for a few seconds until the mixture is smooth. Pour the hot mixture over the dry ingredients. Using a wooden spoon, stir gently.
• 4. Spread the mixture on the prepared baking sheet and bake for 30 to 40 minutes, taking care to stir the mixture halfway through cooking.
• 5. Add the dried fruits out of the oven and, using a wooden spoon, incorporate them well. When the mixture has cooled, add the chocolate chips, if desired, and mix.

This granola will keep for 2 weeks at room temperature, in an airtight container.

Source : Allergic and greedyDominique Seigneur, Éditions de l’homme, 224 pages.

Published in The Press+ on March 23, 2017.