I have been thinking a lot about the power of intention. How our thoughts can change and transform our reality. Especially in cooking and baking, holding a specific intention can be the secret ingredient that makes the whole recipe stand on its own in a unique way.
Today, in the late afternoon, I had the sudden urge to make something delicious and healthy and substantial enough to stave off the mid-afternoon munchies, or be hearty enough for breakfast. This recipe just so happens to be nut-free, gluten-free, vegan, and refined sugar-free, for those individuals in our lives that have certain food restrictions/allergies yet deserve to have flavorful options available. The whole tender process of imagining, mixing, creating, and setting an intention of service and love is hopefully what makes this granola, as well as your own, unique and delicious...
DRY INGREDIENTS:
- 2 1/2 c. rolled oats
- 2 Tbsp chia seeds
- 2 Tbsp golden flaxseeds
- 1/8 c. organic red quinoa
- 1/8 c. shelled hemp seed
- 1/8 c. organic amaranth
- 1/2 c. raw pumpkin seeds
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cardamom
- 1/2 c. shredded coconut
- 1 tsp salt
WET INGREDIENTS:
- 1/2 c. melted organic coconut oil
- 1/2 c. organic maple syrup
- 1 tsp vanilla extract
- 1 Tbsp freshly ground ginger
- juice from 1/2 lemon
- fresh lemon rind from 1/2 lemon
DIRECTIONS:
- Preheat the oven to 350 degrees F and line a 13 x 18 inch baking sheet with parchment paper.
- Mix all the dry ingredients together.
- In a separate bowl, combine all the wet ingredients together.
- Stir the wet ingredients in with the dry ingredients and combine well.
- Spread the mixture out evenly on the baking sheet.
- Bake for 45 minutes, stir every 10-15 minutes to prevent burning.
- Remove from the oven and allow it to cool. Store in an airtight container.
- ENJOY!
Feel free to add in your own combination of nuts and dried fruit (candied ginger, anyone?) as you feel fit. Make it up as you go, what moves you, what makes your mouth water. Follow your inspiration.