A perfectly spiced, sweet granola that's perfect as a breakfast with yogurt and fruit, as an afternoon bowl of yum or to give some crunch to ice cream.
Ingredients
60galmondssoaked 8 hours and rinsed or roasted almonds
100ggluten free rolled oats
30gcoconut sugar
12gcoconut flour
50gmaple syrup
20gblackstrap molasses
Pinchsea salt
½tbspcinnamon powder
¼tspnutmegfreshly ground
¼tspclove powder
½tbspginger powder
Instructions
Gingerbread Granola
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.