Pear Gingerbread Granola (gluten-free, vegan, grain-free)
1 1/2 cup of coconut chips (can also use buckwheat flakes or rolled oats and swap for some of the chips if you like)
1/2 cup of hemp seeds
1/4 cup of pumpkin seeds
1/4 cup of sunflower seeds
1 tsp of vanilla extract or powder
1 1/2 tsp of ground ginger
1 tsp of ground cinnamon
1/4 to 1/2 tsp of salt (to taste)
1 small pear, finely chopped
1/4 cup of tahini
1/2 cup of dates (or dried apricots)
1 cup of nut milk or coconut milk
1/4 cup of cacao nibs (could use chocolate chips as well)
Preheat the oven at 150 degrees and line a baking tray with parchment paper.
Combine the flakes and seeds in a large bowl.
Add the ginger, cinnamon, salt, chopped pear stirring to evenly coat.
Blend the tahini with the dates and nut milk.
Pour over the dried ingredients and mix until evenly coated and clumpy.
Spread evenly on the baking tray.
Bake for 10 minutes, then remove from the oven, stir well and bake again for an additional 10 minutes, until golden and crispy.
Take the tray out of the oven and mix in the nibs stirring gently to incorporate.
Let cool completely before removing the granola from the baking tray, especially if you’d like bigger clusters.
Store in an airtight container and serve with milk, yogurt, smoothies, ice cream or enjoy by the handful!
*can also use a liquid sweetener instead of dates. Star with 1/4 cup and simply stir with the 1/4 cup of tahini and 1/2 cup of milk.