Tuesday, November 3, 2015

Two Grain-free, Low-Carb Granola Flavors for Fall



I've been experimenting with new flavors for my reduced-carb baked granola recipe and here are two winners perfect for the season: Pumpkin Spice and Cranberry Nut! Both incorporate ingredients that are local and in season right now, namely pumpkin and fresh cranberries. I recently baked my Halloween "decorations" to make a creamy batch of puréed pumpkin and used it to make this delicious granola. It was so good, I was inspired to chop some fresh cranberries and create another fall favorite. Both are great as breakfast cereals, toppings for yogurt or applesauce or for snacking. This granola is quickly becoming a staple in my pantry. It's so easy! Because I make so much, usually a batch every week, I want to share a tip for making it even easier: When you're measuring out the ingredients for one batch, go ahead and measure out the dry ingredients for a second batch and place it in the refrigerator in a sealed container. When it's time to make more (and you will want to), just add the wet ingredients, stir to combine and bake. These granola flavors make great holiday gifts, too.

Pumpkin Spice Granola
Makes 12 servings (1/2 cup each)

1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup slivered or sliced almonds
1/2 cup pepitas (pumpkin seeds)
1/2 cup hazelnut or almond meal/flour
1/2 cup unsweetened flaked coconut
1/4 cup chia seeds (ground in a nut grinder) or flaxseed meal
2 tablespoons LaKanto Monkfruit Sweetener (or other erythirtol sweetener)
3/4 teaspoon stevia powder (I used Sweet Leaf brand)
3 teaspoons pumpkin pie spice
1/2 teaspoon kosher or sea salt
1/4 cup butter or ghee (clarified butter), melted (substitute non-dairy, if desired)
1 tablespoon blackstrap molasses
10 drops English Toffee stevia drops, or to taste
1/4 cup pumpkin purée (canned or homemade)
1 tablespoon water (only if needed)

1. Preheat oven to 250-degrees Fahrenheit.  Line a cookie sheet with parchment paper and spray with non-stick coconut oil spray; set aside.

2. In a large bowl, combine all of the ingredients and mix very well. Spread the granola mixture on the parchment paper-lined pan. Compress it into a firm, even sheet of granola by pressing mixture flat with your hand that is protected by parchment or a plastic sandwich bag or rubber spatula. The granola should be about 1/4-inch thick.

3. Bake for 75-80 minutes or until golden throughout (the longer it bakes, the crunchier it gets). If you notice that the edges are well browned, but the center is not, use a spatula to remove the outer edge of the granola and place on a plate to cool. Return the cookie sheet to the oven, reduce heat to 200-degrees and continue baking until golden. Remove from oven and allow to cool completely. Break into bite-size pieces and enjoy! Store in an airtight container.

Nutritional Information per 1/2 cup serving: 262 calories, 8.8 g carbohydrate (4.6 g dietary fiber, 2.6 g sugars), 23.8 g total fat (5.4 g saturated fat, 0 g trans fat), 10 mg cholesterol, 131 mg sodium, 74.1 mg calcium, 258 mg potassium, 7.3 g protein.  Net carbs per serving: 4.2 grams
Cranberry Nut Baked Granola
Makes 15 servings (1/2 cup each)

1 cup chopped walnuts
1 cup sliced almonds
1 cup chopped pecans
1/4 cup pepitas (pumpkin seeds)
1/4 cup chia seed (ground in a nut grinder) or flaxseed meal
1/4 cup hazelnut flour
1/4 cup almond meal/flour
1/2 cup unsweetened flaked coconut
3/4 teaspoon stevia powder (I used Sweet Leaf brand)
3 tablespoons Lakanto Monkfruit sweetener (or any monkfruit/erythritol blend)
3/4 teaspoon apple pie spice or cinnamon
1/2 teaspoon kosher or sea salt
1 cup fresh cranberries, chopped
1 tablespoon raw honey, melted
1/4 cup butter or ghee (clarified butter), melted (substitute non-dairy, if desired)
1 teaspoon vanilla extract
2 tablespoons water
15-20 liquid stevia drops, or to taste

Preheat the oven to 250-degrees and follow the directions above to make the granola.  Makes about 7-1/2 cups of bite-size pieces. Store in an airtight container.

Nutritional Information per 1/2 cup serving: 246 calories, 9.7 g carbohydrate (4.6 g dietary fiber, 2.6 g sugars, 1.6 g sugar alcohol), 22.6 g total fat (4.7 g saturated fat, 0 g trans fat), 8 mg cholesterol, 81 mg sodium, 66.7 mg calcium, 191 mg potassium, 5.9 g protein.  Net carbs per serving: 5.1 grams

Recipes by Kathy Sheehan, copyright 2015

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