OHMYGOSH! Did I ever tell you that I was on a podcast?? I don’t think I did, but I was so excited to! How could I forget? I was a guest on Low Carb Conversations and it was super fun and nerve-wrecking. Honestly, I thought I was going to sound like a babbling idiot during the whole show, but I think I did alright. My sentences are coherent at least. If you listened it would mean a ton! You can find the episode HERE.
On another note, can you believe it’s November? Mockingjay premieres soon!! Err.. it’s almost Thanksgiving and then Christmas!! So yeah it’s November now, but I’m still on the pumpkin everything train. Now with pumpkin granola! Pumpkin spice granola is very popular right now, and I wanted to make a similar recipe that is completely nut-free. Different than pumpkin spice granola, my nut-free pumkin granola recipe is not just flavored with pumpkin spice but with actual pumpkin as well. Real pumpkin gives the granola an addictive taste and perfect crunchy texture. Not break-your-teeth crunchy though. No one wants that. Have you ever had grain-free granola that is so hard or chewy that it hurts your mouth to eat? Not fun! The real pumpkin in the recipe and the low and slow cooking keep the granola from getting to that jaw-aching texture.
Something else that sets this recipe apart is that it’s not just made with nuts, seeds and coconut. Nope. Instead of nuts, I used ground banana chips. Yep, banana chips! Who knew you could make granola out of banana chips? You can make a surpising number of things with banana chips, and they’re one of my new favorite ingredients to experiment with. That and plantains. I have SO many recipe ideas for both, and my entire blog could probably be full of recipes with banana chips or plantains in the ingredient list. Would that get old?
It’s really easy to find clean ingredient banana chips too. Most health food stores should carry unsweetened banana chips with only two ingredients, banana and coconut oil.
Once you gather your ingredients, making the granola is as simple as grinding up some of the seeds and banana chips, stirring in the honey and oil and baking in the oven at a low temperature. I was intimitaded about making my own granola at first, but now I have no idea why. It’s seriously so simple! If you miss cereal or having a crunchy, nutty snack, you have to try pumpkin granola. Prepare to be addicted. And if you don’t have a nut allergy/intolerance, feel free to sub any nut for the seeds. In the batch pictured I subbed pecans for some of the seeds, and it still worked perfectly.
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