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Thursday, June 6, 2013

Pumpkin in June (M's birthday): Pumpkin and spice granola

It is M's birthday this weekend and she loves pumpkin, so I thought of making her some pumpkin stuff. Granola sprang to mind: it keeps for a good while, and if I pack it in a jar and label it, it should make a pretty gift - for snacking and for breakfasts. Ever since I made granola for the first time a week or two ago I keep thinking of potential variations - it seems like such an easy, adaptable thing to make. So I thought I'd try it using some pumpkin as part of the wet stuff, and adding pumpkin spice (cinnamon / ginger / nutmeg / allspice - also cloves but I didn't feel like grinding any), pumpkin seeds, pecans, maple and brown sugar to max out the pumpkinny/autumnal-ness. Happily I still had pumpkin puree in the freezer from last Autumn, so us being totally out of season for pumpkin was no big deal.

3 cups oats (old-fashioned)
1/2 cup pumpkin seeds
1/2 cup pecan pieces
good pinch (1/4 tsp) desert (or sea) salt
1-2 tbsp ground linseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp allspice
1/2 cup pumpkin (or squash) puree
3 tbsp refined coconut oil (liquid state)
1/2 tbsp maple syrup + 1/2 tbsp maple cream
2-3 tbsp brown sugar
1 tbsp date molasses
1 tsp vanilla essence

Heat the oven to 350F. Mix the oats, pumpkin seeds, pecans, salt, ground linseed and spices in a medium-large bowl. Put the pumpkin puree, coconut oil, maple syrup, brown sugar, date molasses and vanilla in a small bowl and beat with a fork until smooth. Add this liquidy mixture to the dry ingredients and mix with your hands until well combined. Spread onto a large baking sheet (with edges) and put in the oven. Bake for 30-40 minutes, taking out every 10 minutes or so to move the granola around with a wooden spoon and check it is not burning. When it is lightly browned it is done. Take it out of the oven and allow to cool completely before transferring to an airtight container to store.


Came out yummy. I was a little underwhelmed by the pumpkin / spice flavour at first: it tastes good (toasty) but not intensely pumpkinny. But the next day it smells lovely when I open the jar, and the taste is definitely there.
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