Little bits of pink are creeping into my winter decor. With a Christmas clutter hangover,
I”‘ve happily edited out a ton of items, but decided to keep a bit of the pink.
Don’t worry, I won’t go all “Valentine’s” on you.. yet!
It’s easy to let go of Christmas, but some Christmasy flavours are a wee bit harder to oust. Gingerbread lattes are a thing of the past, but I’ve found a new, healthier way to keep gingerbread around a bit longer.
This Gingerbread Granola is vegan, can be made as fragrant as you wish and bonus.. is gluten-free!
This is also a lot less sweet than most granolas, using only applesauce, molasses and, of course, some Canadian maple syrup.
- 1 kg 10 cups large flake oats
- 1 200g package chopped walnuts
- 2 cups roasted salted pumpkin seeds
- 1 1/2 cups sunflower seeds
- 225 g container glacé cut mixed peel (lemon and citron peels)
- 1 cup applesauce
- 1/3 cup canola oil
- 1/3 cup molasses
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cups jumbo raisins
- 4 tsp ground cinnamon
- 4 tsp ground ginger
- 3 tsp freshly ground cardamom
- 3 tsp freshly ground cloves
- 1 tsp nutmeg
- Preheat oven to 350F.
- Mix together all of the spices in the Gingerbread Spice Blend
- In a very large roasting pan, mix together the oats, chopped walnuts, pumpkin and sunflower seeds, and mixed peel. Sprinkle over with the Gingerbread Spice Blend, seasoning to taste. I used three tablespoons but you may wish to use more or less.
- In a large saucepan, gently heat the applesauce, canola oil, molasses, maple syrup, vanilla and salt.
- Pour the applesauce mixture over the oats. Use a large spoon or your hands, blend the mixture together thoroughly.
- Put in the oven and bake, stirring every 15 minutes, until the granola is golden brown. Mine took about 40 minutes.
- Stir in the raisins. Cool completely and store in an airtight container or freeze in a ziploc bag.