Over the past few weeks I have been making bonbons for a holiday selection box. One of the flavours was Gingerbread & Orange, and featured this Gingerbread Granola as a disc of chocolate in the base of the bonbon.
In a future post, I’ll be showing you how to make that element into a filling for a chocolate bar, but, for now, we need to start with the granola and make our way to that.
Gingerbread is a huge favourite of mine. I love the spices, the molasses deepens the flavours even more, and adds a unique and distinctive flavour that’s unmistakably Gingerbread.
You could eat this Gingerbread Granola as is with some milk of your choice, mix it through yogurt with chopped apple or as an ice cream topper. You could also make it into a brittle as I did for this Sesame Brittle recipe.
This recipe will be the foundation for the recipes I’ll be posting in the coming weeks. So make a double batch, maybe even a triple, and let’s get going.
- 60 g almonds soaked 8 hours and rinsed or roasted almonds
- 100 g gluten free rolled oats
- 30 g coconut sugar
- 12 g coconut flour
- 50 g maple syrup
- 20 g blackstrap molasses
- Pinch sea salt
- ½ tbsp cinnamon powder
- ¼ tsp nutmeg freshly ground
- ¼ tsp clove powder
- ½ tbsp ginger powder
- If using roasted almonds, don't soak them, but add 1 tbsp water to the mixture to add the moisture missed from soaking them.
- In a food processor, pulse all ingredients just to break the nuts down a little. We want them to remain rather chunky for a nice texture.
- Line a dehydrator tray with a non stick sheet and scatter the contents onto the sheet like you would granola.
- We want to encourage clusters to form, so don’t separate the mixture too much. Allow small clumps to form.
- Dry at 150f-170f for 5 hours, flip onto mesh and dry a further 5 hours or until crisp. Or use lower temps and dry for longer, if you prefer.
- Store in an airtight container at room temp for several weeks.
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