This time of year is by far one of the best. The changing leaves, the crisp cool air, the bright blue Colorado skies… The smells of Fall in the air!
It is a blessing from heaven in my opinion. I love all seasons, but Autumn or Fall, whichever you choose to call it, is sublimely different from all the others.
With this season comes the other wonderful sensations, like homemade apple pie (working on a THM version right now), applesauce cooking on the stove or in the crock pot, that soothing aroma to meet you at the porch. Spices, soups and one of my all time favorites pumpkin.
I love, LOVE, l.o.v.e. PUMPKIN! I love it in anything, at least… that is in anything that I have actually had it in. I love pumpkin drinks, pumpkin soup, pumpkin pie. I know I will love a new one, pumpkin butter. I can’t wait to make that.
For today, we will be enjoying the taste treat of Pumpkin Granola.
Most people can do grains and like to do sugar. For us, we’ve been on GAPS and that means no grains for now. We’re also eating the Trim Healthy Mama way and both lifestyles are about no sugar,at least not the “bad” kind.
Every recipe I found (I didn’t search far and wide 😉 ) had “bad” sugar in it. So what did I do??
As always, I made up my own version. I find that easier than searching the internet and books, most times that is. This was one of those times.
Here you go. What I believe is absolutely scrumptious.
- 4 cups ground nuts (your choice, this time I did hazelnuts and walnuts)
- 1 cup pepitas (hulled pumpkin seeds)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 tsp sea salt
- 2 tbs pumpkin spice (less or more if you prefer)
- 1 tbs cinnamon
- 1 tsp allspice
- stevia to taste
- 1 cup pumpkin puree
- 1 tbs pure vanilla
- 1 cup coconut oil (soft or melted)
- Preheat your oven to 300 degrees.
- Lightly grease two 9 x 15 cookie sheets (or more smaller ones) with coconut oil.
- Mix all the nuts and the dry ingredients together very, very well.
- Make it look fairly homogenized, then add all your liquid ingredients.
- Stir VERY, very well. I like to do this part with my hand as I can get all the bits and pieces very well with my fingers. The spoon is an option but it takes much longer to do as thorough of a job.
- At this point, I do a taste test to see if I have enough stevia for my family, I encourage you to do the same.
- After mixing, sprinkle the chunks all over both pans as evenly as possible.
- Place in the oven, set a timer to stir every 10-15 minutes till dried to your liking. Usually no more than 30-45 minutes.
Be sure you set the timer or you will burn it and it will taste like popcorn. (Yea, it happened to me, thinking I wouldn't forget. That's what you get when homeschooling and baking without a timer!)
**Enjoy this with unsweetened almond milk. For GAPS, use homemade. You may also enjoy this with full fat yogurt or 0% greek yogurt. If you want to, use other THM approved sweeteners or again for the GAPS diet, you may use honey (for my kids I do, not for me).
After mixing, be sure to crumble the pieces evenly on the pans, like below.
Be sure you set the timer or you will burn it and it will taste like popcorn. (Yea, it happened to me, thinking I wouldn’t forget. That’s what you get when homeschooling and baking without a timer!)