Vegan Mofo Day 29 Gingerbread Granola
Day 29 is holiday test run day. I like to make my own granola now and again and I've been thinking about trying to come up with a seasonal flavour for a while. I kept coming back to something that I like to make at this time of the year - gingerbread!
I was pretty happy with the result but think I would like to tweak it still further. It's not overly sweet so I think next time I'd try adding a little more maple syrup, maybe 1/4 cup. I'd originally wanted to use dried apples but they seem to be out of favour at the moment and I could find dried fruit of all descriptions except apples! The dried pears tasted good but were a little too chewy for my liking and stuck in the teeth a bit! I think I would possibly try this again with some dried pineapple as pineapple and ginger is such a great combination. Anyway the texture came out great and I loved the pecans in it. I'll put the recipe below for people to play around with and I'll continue to refine it until I get it just perfect. I quite like to give glass jars of home made granola as gifts so maybe this will even make it as a Christmas present this year. We enjoyed it mixed into plain yoghurt that had been drizzled with Sweet Freedom.
Makes 4 servings
2 teaspoons of ginger
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 1/2 cups of oats
1/4 cup of dried pears
1/2 cup of chopped pecans
2 tablespoons of vanilla soy milk
2 tablespoons of rapeseed (canola) oil
1 tablespoon of blackstrap molasses
2 tablespoons of maple syrup
Pre-heat the oven to 350f/ 180c
Stir the spices together in a cup and add them to a bowl along with the oats, pecans and dried pear and mix well.
In another bowl whisk together the soya milk, oil, maple syrup and blackstrap molasses.
Add the liquid mix to the oat mix and stir to combine.
Line a backing tray with greaseproof paper and tip the granola mixture onto it.
Bake for around 25 minutes giving it a few stirs and keeping an eye on it so the nuts don't burn.
Let it cool and store in a glass jar.