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Ginger and Vanilla Granola Recipe – Nourish and Inspire Me

Ginger and Vanilla Granola Recipe by Arie-Elle of Nourish and Inspire Me Watch the video here (it's really wonderful and cute - make sure you do!) Let me first start off by saying,...

Ginger and Vanilla Granola Recipe – Nourish and Inspire Me

Ginger and Vanilla Granola Recipe by Arie-Elle of Nourish and Inspire Me

Watch the video here (it's really wonderful and cute - make sure you do!)

Let me first start off by saying, I love ginger!…and granola for that matter. That’s why this granola flavour combo was always going to be a winner for me! I’ve been really lucky that i have such a fantastic health food store around the corner from my house and they sell activated nuts and seeds at such a reasonable price and in bulk! Although activated nuts are easy to make, buying activated nuts does save me a little time! Activated buckwheat or Buckini’s as they are also known, are perfect for gluten-free granola or muesli. Buckwheat is actually a seed and a highly nutritious one. It’s alkaline, high in magnesium, fibre, protein and flavanoids.

If you can’t find Activated buckwheat it’s easy to make your own if you have a couple of days to soak, sprout and dehydrate. Simply soak the buckwheat for 1/2 and hour in clean filtered water. To sprout them you will need either a nut milk bag or a sprouting jar. You can sprout for 2 days, rinsing twice a day with filtered water to prevent mould growth. The buckwheat should start to grow a little sprouted tail. Now, if you have a dehydrator, go ahead and dehydrate them or you could put them in the oven on the lowest temperature with the door open for a day or so until they are dried out. i haven’t tried this oven method but i’ve heard from others that it works fine.

INGREDIENTS

    • 3-4 heaped tsp fresh ginger or 3 tsp of ginger powder
    • 2 tsp cinnamon
    • ¼ of a nutmeg freshly grated
    • 1/4 tsp sea salt
    • 2 cups activated buckwheat
    • 2 cups oats
    • ½ cup pepitas
    • ¼ cup chia seeds
    • ½ cup desiccated coconut
    • 1 cup almonds
    • ½ cup cashews
    • ½ cup coconut
    • orange zest ½ tsp (optional)
    • 3 vanilla beans or 2 tsp vanilla essence/powder
    • 2 ½ tablespoons coconut oil
    • 4 tablespoons rice malt syrup  or honey (more if desired)

WHAT TO DO

      • Preheat your oven to 180 degrees celsius
      • Grate 3 tsp of ginger (and ½ tsp orange zest if using) and remove the vanilla from the inside of the pods by slicing the pods down the middle and using your knife to scrape the vanilla out
      • In a large bowl add everything accept the coconut oil and rice malt syrup and mix well
      • I added the coconut oil and rice malt syrup in 2 steps to ensure it mixed through well. In a small pot melt your coconut oil and pour half over the bowl, add half the rice malt syrup and mix well
      • Now add the rest of the coconut oil and rice malt syrup and mix well again
      • On a baking tray lined with bleach free baking paper transfer the granola to the tray and flatten
      • Let toast in oven for 30mins or until golden, stirring once to ensure they cook evenly
      • Leave to cool for 20-30mins
      • Serve with fresh figs and nut milk

You can view Arie-Elle's run down on why ginger is so good for you, and how to make your own nut milk here.