Friday, December 5, 2014

Christmas Gingerbread Granola.

Welcome back!

Today I am sharing with you a delicious breakfast recipe: Gingerbread Granola. It is absolutely scrumptious, and every mouthful bursts with flavour from the cranberries and spices.  

Enjoy this granola for breakfast, sprinkled on top of creamy vanilla yoghurt or plunged into creamy milk bowl. Even better, have it prepared in small zip lock bags as a on-the-go snack (and of course add in a couple gingerbread men!) 

Gingerbread Granola - adapted from Half Baked Harvest 
Makes 6 cups + cookies. 

Gingerbread Men
3/4 cup plain flour
3/4 cup wholemeal flour 
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
6 tablespoons coconut oil, at room temperature
1/4 cup brown sugar
1/3 cup molasses
1 egg yolk
Gingerbread Granola
3 cups oats
1 cup shredded unsweetened flaked coconut
1/2 cup candid ginger
1/2 cup almonds
1/2 cup macadamia nuts
1 cup raw pumpkin seeds (pepitas)
1 cup dried cranberries
1/4 cup molasses
1/2 cup pure maple syrup
4 tablespoon coconut oil, melted (may sub butter)
3 teaspoon instant espresso powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons honey
  1. Firstly to make the gingerbread cookie dough; combine the flour, wholemeal flour, baking soda, cinnamon, ginger, allspice and salt into a bowl and set aside.
  2. In a large mixing bowl cream together the the coconut oil and brown sugar, beating for about 3-4 minutes until light and fluffy, with a handheld mixer or stand mixer. Add the molasses and egg and beat until combined. Gradually mix in the dry ingredients until no streaks are showing in the dough. Line two cookie sheets with parchment paper. 
  3. Remove the dough from the bowl and flour a clean work surface and the ball of dough. Roll it out as thin or thick as you like. If you want the cookies crisp roll thin and if you want them softer roll a thicker dough. Using a small ginger bread man cookie cutter, cut out the shapes. Cut them as close to one another as possible to minimise waste.
  4. Transfer the cookies to the prepared cookie sheets. Cover the baking sheets and place them in the fridge while you make the granola.
  5. Preheat oven to 180-degrees C. 
  6. In a large bowl combine the oats, shredded coconut, candid ginger, almonds, macadamia nuts, pumpkin seeds, and cranberries. Toss well.
  7. Melt the coconut in the microwave for 30 seconds, stir in the molasses and maple syrup. Place the mixture back in the microwave for another 30 seconds. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon, ginger and salt. Stir in the vanilla.
  8. Pour the warm mixture over the dry oat mixture and stir to fully combine.
  9. Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. 
  10. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.
  11. While the granola cools bake the gingerbread cookies. Remove the pans from the fridge and bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool completely before tossing with the granola.
  12. When everything is cool toss about half the cookies or however many you wish with the granola. Enjoy!

It is so fresh and sweet when you add some fresh berries to the mix. 

I hope that you have enjoyed this Christmas breakfast recipe and make sure to send me pictures if ever you decide to make it. 

M x 

No comments:

Post a Comment