Granola of the Week #5: Figgy Pudding-Gingerbread Granola
by Ali Seiter
Since last week I opted to experiment with Nouveau Raw’s recipe for Pumpkin Caramel Cereal to serve as the topping for my morning smoothie, the blog has taken a lengthier-than-preferred hiatus from its regular Granola of the Week series. However, this week’s absolute gem of a recipe will surely make up for the series’ absence, due to its deeply aromatic, warmly spiced, wrap-you-in-a-bear-hug comforting nature. With inspiration left over from the holidays, during which I seldom emerged from the kitchen due to the frenzy of baking in which I engaged, I generously flavored this granola with gingerbread spices and my two secret, magical ingredients for concocting the most mouthwatering baked goods: almond and maple extracts. Paired with the succulence of sweet potatoes and the fruity decadence of dried figs, this granola reminds me of the flavor explosion that would ensue if the traditional holiday treats of figgy pudding and gingerbread cookies body-slammed each other. Mmm…holiday dessert-themed martial arts…
Ingredients: 1/2 of a large roasted sweet potato, 2 medium honeycrisp apples, 5 large calmyrna figs, 1 tbsp melted coconut oil, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp ginger, 1 scant tsp almond extract, 1 tsp maple extract, 2 cups gluten-free rolled oats, 1 cup raw buckwheat groats, 3/4 cup flaxseed meal, 1/2 cup chopped walnuts, 1/2 cup sunflower seeds.
See my recipe for fresh fruit-sweetened granola for more specific granola-making directions.
Until next time, Ali.