Secretly Healthy Coconut Pumpkin Granola (Gluten Free, Vegan)

When the leafs start changing colors, how do your taste buds adapt to fall? Do they crave warming stews and freshly baked pumpkin bread? Or is your smoothie bowl addiction so great, you don't mind wearing extra layers while eating?

Whatever flavors you start craving in fall, this recipe for Secretly Healthy Coconut Pumpkin Granola probably checks the box. Besides including usual favorites like banana and summer squash, this granola also features pumpkin spice and purée and coconut flour (with thanks from Nuts.com).

For those who haven't heard of Nuts.com, it's my go-to for everything from nuts to seeds to alternative flours. While I've loved everything I've bought from them, this coconut flour (which, full disclosure, I received at no cost in return for a review) has definitely joined the top of my favorites list.

What's so great about coconut flour? Besides being allergen friendly, it's also high in protein, fiber andhealthy fats and adds a slightly "coconutty" flavor to your end product. Combined withinflammation-fighting turmeric, hiddenveggies from my favorite shredded squash, and vegan protein from the buckwheat groats, thisgranola not only tastes good, but also does plenty of good for your body.

Nuts.com to the rescue!

And, being gluten free,veganand low fodmap, this is also the perfect recipe for nearly any kind ofeater. Meaning there's no reason to notfall in love with this fall-inspired granola recipe!

Ingredients for Secretly Healthy Coconut Pumpkin Granola:

Dry:

1 cup of buckwheat groats

3 rice cakes, crumbled (You could also use 1 half cups of puffed rice or other puffed cereal)

Optional: 1 cup of crumbled popcorn. This provides a chewy, slightly salty kick!

1 1/4 cups of mixed seeds or nuts (I used pumpkin and sunflower seeds)

half cup of rice flakes (should sub with quinoa flakes, buckwheat flakes or GF oats)

1 cup of coconut flakes

1 heaping TBSP coconut flour

3-4 dates, kind of chopped or shredded with the aid of hand

2 TBSP cinnamon

1 TBSP cacao powder

2 tsp turmeric

Liberal dose of pumpkin spice

Wet:

1/4 cup of water

2 1/2 squash, shredded (can also use zucchini, however might lose a number of the yellow/orange fall colour)

1/2 ripe mashed banana

half of cup pumpkin puree

Optional: few drops of Sweetleaf Pumpkin Spice stevia

Instructions for Your Vegan Granola:

Begin bypreheating your oven to425 degrees Fahrenheit. Then, all you have to do for this granola is measure, mix and making your roommates'mouthswater! I typically like to begin by first crumbling up my rice cakes and popcorn, then adding the other dry ingredients (including the spices). Then, mash your banana and pumpkin puree and incorporate them into the mix.

Just keep considering that finished product...

Now comes the workout section of your baking: grating your summer squash (or zucchini) directly over your mixing bowl. I love adding hiddenveggies (which you can't even taste!) and the squash helps give a chewy texture to the granola. Once the squash is shredded and mixed in, add in the liquids. The unbaked granola should already be ratherwet from the fruits and veggies, so you canadjust the amount of liquid to your desired texture.

Finally,transfer the unbaked goodie into severalbakingsheets (I used three/four lined with parchment paper), either pressing it down firmly with a spatula fordenser clumps or leaving it loose for a smaller clusters. You can also choose between thick and thin clusters depending on how much granola you pack into each tray. Then, toss your pans into theoven and wait for the smell of fall to start dominating your kitchen! I baked my pans for around35minutes, turning halfway through, but feel free to cook until the granola gains your desired crunch factor. For the best clumps, let the granolacool beforebreakingapart the sheets and storing it in your sealed container of choice.

Those clusters!

As usual, there are plenty of delicious ways to eat this granola. Granola and smoothie bowls will always be my favorite dynamic duo - even in the winter - but you can also cozy up some with granola and (oatless) oatmeal. You can also eat it straight out of the bag, use it to upgrade yogurt, or even add milk for a cereal alternative.

With the change of seasons often come change in appetites, cravings and ingredients. That doesn't mean you have to leave old favorites - like bananas - or servings of veggies behind, though!

Instead, you can just enjoy getting a little festive and creative in the kitchen. And whether it's mug cakes, homemade granola, or smoothies, coconut flour is always a tasty secret weapon. In fact, combined with pumpkin and spices, it's defining worth falling for this season.

My favourite mixture...

*I obtained a package deal of coconut flour from Nuts.Com free of fee in return for a overview. However, all mind and reviews are my personal.*

*Also found at NapTimeCreations, Inspirational Monday, Tasty Tuesday,Turn it Up Tuesday, Dare to Share,Wine'd Down Wednesday, Allergy Free Thursday, VegetarianMama, Share Fest, RunningwithSpoons and What's Cookin' Wednesday*

What fall recipes do you crave? Do you want to "healthify" recipes? Comment beneath!

Mustaqim Jaed

Saya Seorang Yang Hoby Menulis Dan Menggambar.

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