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Pumpkin, Orange and Ginger Granola (Sugar-free)

17th November 2019 by Louise
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 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 2 minutes 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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Category: Autumn, Baking, Breakfast, Gluten-Free, Healthy, Vegan, VegetarianTag: breakfast cereal, healthy
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SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
30g butter, room temperature
1 egg, lightly beaten
6g fine sea salt
Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

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350g pumpkin, roast & skin
150g dried whole yellow peas (or split) soaked overnight
1/2 small onion, finely chopped 
1-2 garlic cloves, minced
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped coriander
1/4 tsp cayenne pepper 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp ground cardamom 
1/2 tsp baking powder
sunflower oil for brushing

Serve with herby Greek yogurt, (I added chopped dill)

12 croquettes 

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300-350g minced Guinea fowl or chicken thighs 
1 small courgette, coarsely grated
1 garlic clove, minced
½ tsp ground cumin
½ tsp ground cinnamon
A pinch ground allspice
A pinch chilli flakes
small handful parsley leaves, roughly chopped
small handful mint leaves, roughly chopped
½ lemon, zest only

100g pearl barley, rinsed
1 small onion, finely chopped
1 clove garlic, minced 
150g mixed mushrooms, sliced
320ml approx chicken or veg stock
1 Tbls chopped parsley 
30g Parmesan, grated 
1 tsp cream cheese, full-fat

Fried crispy sage

(Serves 2-3)

For the meatballs. Place the grated courgette in a colander & sprinkle with a little salt. Leave for 20 minutes, then use your hands to squeeze out as much liquid as possible.
Transfer to a bowl with the chicken, garlic, spices, herbs, lemon zest, a generous sprinkling of salt & plenty of pepper. Using wet hands, shape into about 15 small balls.
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Add the mushrooms, taste & season to taste with S & P. Add the Parmesan, cream cheese & crispy sage.
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