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Pumpkin, Orange and Ginger Granola (Sugar-free)

17th November 2019 By Louise Leave a Comment

Pumpkin , Orange & Ginger Granola

Pumpkin , Orange & Ginger Granola

It’s been a while since I posted a breakfast recipe so I thought I’d share this one with you. I sell this granola at Marlow’s monthly Artisan Food Market, amongst many other tempting Scandinavian baked goods, sweet and savoury. I’m always looking to extend my range however it was one of my customers that suggested this, not able to find a granola that wasn’t laden with sugar.  It’s become a firm best seller as it’s refined sugar free, sweetened only with honey, apples and pumpkin, with hints of orange and ginger, it’s delicious served with thick and creamy natural yogurt.

So simple to make as batches of apple and pumpkin puree nestle in my freezer ready for a baking day. I choose a sweet dessert apple such as jazz, gala or Worcester. Quarter, core and dice, leaving the skins on, place in a saucepan with a little water and simmer with the lid on for 10-15 minutes then puree.  I do the same with peeled butternut squash.

Pumpkin , Orange & Ginger Granola

Pumpkin, Orange & Ginger Granola

Pumpkin, Orange & Ginger Granola

Thick Greek style or coconut yogurt and berries or pomegranate seeds are perfect partners to this granola.  I also serve this as a simple dessert in a glass tumbler, layered with a fruit compote, it’s so pretty.

Note;

This recipe makes enough for quite a few servings so just let it cool completely then store in an airtight container or mason jar.

Pumpkin, Orange & Ginger Granola
Print Recipe

Pumpkin, Orange & Ginger Granola

15-20 Servings
Prep Time22 mins
Cook Time40 mins
Total Time1 hr 2 mins
Course: Breakfast

Ingredients

  • 500 g Jumbo oats use gluten free if you're coeliac
  • 160 g Apple puree unsweetened, made from dessert apples
  • 100 g Butternut squash puree
  • 110 g honey
  • 3 tsp ginger ground
  • 140 g Whole almonds roughly chopped
  • 60 g desiccated coconut unsweetened
  • 50 g chia seeds
  • 125 g mixed seeds to include sunflower, pumpkin, buckwheat, sesame
  • 2 oranges zest of
  • 3 Tbls coconut or sunflower oil
  • A good pinch Malden salt

Instructions

  • Set the oven to 160C fan.
  • Begin by combining all the dry ingredients in a large bowl, add the sunflower or coconut oil. Pour the apple and butternut squash puree into a saucepan with the honey and add the orange zest. Bring gently to a simmer and pour over the dry ingredients. Stir well with a large spatular to combine all the ingredients. I often do this with my hands.
  • Spread the unbaked granola onto a large baking tray in a thin layer, you may need to use two.
  • Place in the oven and set a timer for 10 minutes. After the time has lapsed give the granola a good stir on the tray, you’ll find the edges will colour first. Set the timer for another 10 minutes and repeat three more times or until the oats are golden and toasted. It won’t be crunchy while it’s warm, it will crispen as it cools.
  • Store in an airtight container for up to a month.

The question is, is butternut squash a pumpkin? Well it belongs to the same family as a pumpkin the cucurbita moschata species so that’s a yes in my book.

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Filed Under: Baking, Breakfast, Gluten-Free, Healthy, Vegan, Vegetarian Tagged With: breakfast cereal, healthy

Previous Post: « Venison Swedish Meatballs with Pickled Red Cabbage Salad
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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

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Hope you’ve had a lovely weekend.

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