peter, peter ___________ eater
Peer pressure. It got to me.
I caved. I’ve made something with PUMPKIN.
All these delicious pumpkin-y recipes circling the blog world – oh how I long for their tender touch. Not really, I just like to be dramatic – it was only because my local fruit+veg dealer had butternuts on sale for $1.
Let’s just say I’m paying homage to all those creative pumpkin crazy peeps on the other side of the world who are preparing for woolly socks, steaming hot mugs of soup and crispy colourful leaves under foot.
I won’t mention the fact I’m in shorts and a singlet, sipping on a fresh mango smoothie and about to take my little beastie to the beach once he awakens from his sweet afternoon slumber.
A certain Hippie and her genius inclusion of quinoa and buckwheat in a crunchy tasty granola treat was inspiration enough, but I felt I had to include the flavour of the month. We all know about my aversion to sticking to recipes, so although my mission started by simply wanting to try the Hippie’s recipe, I have taken a slight detour….
Spiced Pumpkin Granola
1C whole rolled oats
1/2C buckwheat groats
1/3C black quinoa (white or red, same same)
3T black chia seeds
2T sesame seeds
1/3C coconut threads
1/2C dark raisins
1t ground ginger
1 1/2t ground cinnamon
1t mixed spice
1/2t sea salt
1/4C maple syrup
1T coconut oil
3/4C pumpkin puree
- Mix together dry ingredients, leaving aside the raisins.
- Assemble spices.
- Melt coconut oil and combine with pumpkin and maple syrup.
- Mix spices into dry, and add wet ingredients. Make sure everything gets a good coating.
- I split the mix between 2 trays, lined with baking paper.
- Bake for 1 hour at 150 degrees C, rotating trays and stirring ingredients every 15 minutes to ensure even crisping.
- Turn off oven and leave granola inside to cool.
- Once cool, mix in raisins and store in an airtight container.