Christmas Gingerbread Granola

There has been some complaining this year that the house 'does not smell of Christmas' yet. This is because usually I make Ginger Cookie Christmas Tree Decorations - vegan, sugar-free or similar. This year instead I am making a Christmas gingerbread granola.  This gingerbread granola has the 'toffeeness' and gingeriness of gingerbread.  It would make a delicious start to Christmas Day served with soy or coconut yogurt and berries.  It is also yummy served with 'nice cream' - simply whiz up two bananas that have been peeled, chopped and frozen with a little almond or soy milk.

Christmas Gingerbread Granola

You will need
150g mixed nuts, chopped
120g oats
10g stevia
2 tsp ginger
Olive oil spray

Toffee sauce
100g Medjool dates, pitted
1 tbsp lacuma
2 tbsp coconut cream

First make the toffee sauce.  Place the Medjool dates in a bowl and add boiling water to just cover them.  Leave to cool then whiz up in a high speed blender with the lucuma and coconut cream. 

In a bowl mix the nuts oats, stevia and ginger.  Stir in the toffee sauce then transfer to a baking tray, spreading the mixture evenly.  Bake at 200 degrees for 25 minutes stirring once or twice.  Leave to cool.  

The granola should keep for several days in the fridge or you can freeze it.   

1 comment:

  1. 3 Researches SHOW Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by eating coconut fats (also coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal journals are sure to turn the traditional nutrition world upside down!


Note: only a member of this blog may post a comment.