Clumpy Cantaloupe Coconut Granola (Gluten Free, Vegan, Oil Free)
Anyone who’s followed this blog for a while knows that I am a homemade granola addict. I make a big batch every week, and I love experimenting with new flavor combinations...so, in honor of summer and all the cantaloupe on sale, I thought it was only right to make a secretly healthy cantaloupe coconut granola recipe.
This vegan granola became without a doubt stimulated by way of the tons of cantaloupe seeds and pulp I had leftover while cutting a fresh cantaloupe. I became feeling a little too lazy to smooth the seeds totally and roast them, however throwing away absolutely safe seeds and pulp didn?T sense proper either. Gluten loose granola to the rescue!
This granola is naturally sweetened with cantaloupe pulp and puréed banana, and the cantaloupe seeds actually offer various health benefits. Not only are they high in protein (with researchers hypothesizing that cantaloupe seed milk could rival soy milk in protein!), but they’re also full of fiber, Vitamin A and Vitamin C. Combined with goodies like buckwheat groats, sunflower and pumpkin seeds, coconut flakes and cinnamon, this vegan granola recipe tastes sweet enough to enjoy as dessert but is healthy enough to eat for breakfast or as a gluten free snack.
Plus, who doesn?T love a crunchy granola with chewy nuggets of shredded dates and cantaloupe pulp? Vanilla extract additionally appears to make the cantaloupe flavor greater sweet even as the coconut flakes add an extra layer of ?Tropical? Summer flavor. Warning: when you taste this coconut granola, it?Ll be difficult to forestall chowing down!
If you?Re equipped to turn meals waste into a suitable gluten loose breakfast, begin with the aid of gathering the substances under. This will make more or less three trays of thinly packed granola, which typically lasts me round a week.
Ingredients for Cantaloupe Coconut Granola:
1 cup buckwheat groats
1 cup rice flakes (or gluten unfastened oats, quinoa flakes, buckwheat flakes, and so on)
2.Five cups crumbled rice cakes or puffed rice cereal
three/4 cup coconut flakes
three/four cup mixes pumpkin and sunflower seeds
1.5 tbsp of cinnamon
three dates
1 cup cantaloupe seeds and pulp (from massive and one small cantaloupe)
1/4 cup banana purée (or puréed cantaloupe)
Splash of vanilla extract
Little water to wet final blend
How to Make Homemade Granola:
Whipping up this vegan granola is super simple. Start by preheating your oven to 425 degrees Fahrenheit and pouring your dry ingredients (the buckwheat groats, rice flakes, crumbled rice cakes, seeds, coconut flakes and spices) into a large bowl. Mix thoroughly before adding your wet ingredients.
I?D suggest chopping up a number of the cantaloupe pulp with a knife before adding it in so that the fruit is unfold equally at some point of. If you need big chunks, though, you do you! You also can both chop the date or pull them apart together with your hands. The most important intention is to add a few caramelized chewy goodness throughout your vegan granola.
Once you?Ve delivered the whole lot and blended your gluten unfastened granola throughly, you would possibly upload one or two tablespoons of water to the mixture. You need the uncooked granola to be damp but now not dripping moist. I?Ve located that a touch little bit of water binds the whole lot just as efficaciously as oil, and you could still get crunchy, crispy granola even at the same time as making it oil unfastened.
When your gluten free granola is binding together relatively well and everything is incorporated equally, you can spread it on three (parchment-covered) baking sheets. When I used to make granola right on the baking trays, I often had to deal with it sticking to the pan, so I dohighly recommend lining your baking trays for this granola recipe.
If you want crispy clusters of granola like I show in those recipe photographs, you?Ll also want to line your trays with a skinny layer of granola and press them firmly into the pan. If you?D like a looser, extra path-mix-like texture, experience free to just gently vicinity the granola on the trays alternatively.
Then, pop your granola in the oven and cook dinner for around 25 minutes, turning the trays midway. If you want a looser consistency, additionally stir the granola midway through so that you break up any massive clusters. For cluster-fanatics like me, don?T stir your granola while it bakes for the fine consequences!
You?Ll realize the granola is prepared whilst it?S golden and crispy to touch. For the last clusters, allow this cantaloupe coconut granola cool absolutely before breaking it apart and storing it in a sealed bag or field. If it?S warm where you are (hello summer season!), I suggest storing the granola in your fridge as the excessive amount of liquid from the end result could make it move terrible speedy in excessive temperatures.
I can also happily report that ALL of my homemade granola recipes - ranging from my Secretly Healthy Coconut Pumpkin Granola to my Cacao Crunch Granola - can be frozen in a sealed container and defrosted in the fridge later. They’ll taste a little softer than they were originally, but just as delicious, so if you can’t make it through this big batch in a little over a week, you can always freeze some for future gluten free snacking.
Enjoy Your Gluten Free Granola!
Just like my other gluten free granolas, there are also plenty of ways to enjoy this cantaloupe granola. Sprinkle it on smoothie bowls, yogurt parfaits or ice cream. Eat it with fruit and nut butter for a quick gluten free snack. Treat it like cereal and pour it in a bowl with milk. Or, like I often find myself doing, snack on this vegan granola straight out of the bag!
Although I’m addicted to my Berry Coconut Granola during berry season (AKA, now!), this cantaloupe granola is honestly one of my favorite granola recipes because of how it uses up ingredients that are often thrown away. I love coming up with unique ways to transform random ingredients like lettuce stalks, radish greens, and, in this case, cantaloupe seeds from trash to delicious dishes. This summer, I challenge you to do the same, whether it’s by throwing wilted lettuce into your green smoothies or whipping up this cantaloupe coconut granola.
And consider me. Once you chunk into this candy, crunchy, chewy granola, you?Ll never throw away cantaloupe seeds and pulp once more!
What?S your favorite way to get creative with regularly discarded components? What is your favourite summer time fruit? Tell me in the comments!
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