Monday, October 17, 2016

Hippy Granola #2

I have other favorite Granola recipes and here's another one.

Pepita (from Mexican Spanishpepita de calabaza, "little seed of squash") is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or other cultivar of Squash. The seeds are typically rather flat, oval, and light green in color and may have a white outer hull. Some cultivars are unhulled, and grown only for their seed. The seeds are nutrient- rich, with especially high content of protein and dietary fiber. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

Toasted Coconut:
Here's what you'll need:
350 degree oven.
1 Small Sheet Pan unlined.
Spread Coconut evenly in a single layer.
Bake for 5 minutes or until Golden Brown.
Stir once while toasting.

Hippy Granola #2

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.

2 C Old Fashioned Oats
1 C Roughly Chopped Pecans
1 C Pepitas
1/4 C Pure Maple Syrup
1/4 C Melted Coconut Oil
1/4 C Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1/4 tsp Vanilla
1/2 tsp Salt
1/2 C Toasted Flaked Coconut
1/2 C Milk Chocolate Chips

In a Large Mixing Bowl:
Mix well.

In a Mixing Bowl:
Maple Syrup
Coconut Oil
Pure Pumpkin
Pumpkin Pie Spice
Whisk well.

Add Wet Ingredients to the Dry Ingredients.
Stir to combine well.
Transfer the the Sheet Pan in a single layer.
Bake 15 minutes.
Sprinkle with Coconut and continue baking for an addition 10 minutes.
Remove Pan to a Rack to cool completely.
Transfer to a serving bowl.
Add Chocolate Chips.
Stir well to combine.

Peace in the Kitchen!

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