I gave you guys a short break from pumpkins this week, just to mix things up a little. But the truth is that I’m obsessed with them. Martin and I must have gone through at least 10 hokkaido squashes since the beginning of October. I’m not even exaggerating.
We always get some in our organic vegetable box and I purée them to be used during the week, for example in my pumpkin granola. Or I cut and roast some to eat as a side dish.
I add the purée to my oatmeal, my coffee, my chili. I make pancakes and waffles out of it… In short, anything goes. And as a good work-at-home wife, I even greeted my husband with a batch of warm, chewy pumpkin cookies straight out of the oven, just as he got home all wet after his rainy bike ride from work. Yup, that man is spoiled <3
The benefit of our enthusiastic pumpkin consumption, which provides plenty of beta-carotene, is that we really don’t have to worry about our vitamin A levels! And by sprinkling granola here and there, I also add fibers, proteins and all kinds of vitamins without the sugar rush you would get from most store-bought versions.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook using the hashtag #valisesetgourmandises. I wanna see your creations! :)
Granola à la citrouille, sans huile et sans noix
Ingredients
- Ingrédients secs
- 1 tasse de flocons d’avoine
- 2 tasses de grains de sarrasin crus
- ½ tasse de millet non cuit
- ½ tasse de graines de citrouille crues
- ½ tasse de graines de tournesol crues
- ½ tasse de raisins secs dorés
- Ingrédients humides
- 1 tasse de purée de citrouille maison
- ¼ de tasse de sirop d’érable canadien
- 1 cuiller à thé de cannelle Ceylon
- 1 cuiller à thé d’épices pour tarte à la citrouille ou mélange de piment de la Jamaïque, clou de girofle, muscade et gingembre
Instructions
- Préchauffer le four à 300F(150C).
- Dans un grand bol, mélanger les ingrédients humides. Ajouter les ingrédients secs et bien combiner pour que tout le mélange soit bien humide.
- Étendre sur une plaque de cuisson en une couche uniforme.
- Faire cuire au four pendant une trentaine de minutes. Pour obtenir de gros morceaux, il est important d'attendre au moins 15 minutes avant de remuer délicatement le mélange.
- Le granola est prêt lorsqu'il est légèrement doré et bien sec.
Adapted from Leelalicious
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