persimmon cashew pepitas ginger granola
To counter the more traditional granola recipe I just published, here is an edgier, more experimental version. For this recipe, I was inspired by a trip to one of the world’s most amazing grocery stores, Rainbow Grocery. I am thankful every time I shop there that I get the pleasure of spending money at this institution in a regular way. I was walking by their immense dried food section and noticed persimmons.
I was introduced to persimmons while living abroad in China. I love their mild flavor and beautiful color. The dried version in China is much more supple and sweet. The persimmons at Rainbow looked like the perfect ingredient for granola.
I added in pepitas, cashews, orange liqueur and warm spices (ginger and nutmeg) to round out the recipe.
Persimmon Cashew Pepitas Ginger Granola
Ingredients:
- 3 cups rolled oats
- 1 cup dried shredded, unsweetened coconut
- 1/8 cup crystallized ginger
- 1 cup green pepitas
- 1 cup cashews
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup agave
- 1/8 cup orange liqueur (Grand Marinier is terrific, but I also use Cointreau)
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup dried persimmons
Instructions:
- Preheat oven to 250 degrees.
- In a large bowl, mix oats, coconut, crystallized ginger, pepitas, cashews, and brown sugar.
- In another bowl, mix agave, orange liqueur, vegetable oil, salt, nutmeg, and ground ginger.
- Mix together dry and wet ingredients.
- Pour mixture out on a cookie sheet and spread evenly.
- Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned and toasty smelling.
- Remove from the oven and let cool.
- Stir in dried persimmons.
- Store in a cool, dry place.
- Enjoy!
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Tags: cashews, coconut, ginger, granola, nutmeg, pepitas, persimmons
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