Bowl with nut-free ginger granola on yoghurt
Breakfast

Nut-Free Ginger Granola

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Welcome back to another recipe! I hope you all had an amazing week and that you are doing well. I, unfortunately, fell sick after our holiday and have (more or less) spend the last five days in bed. I was debating whether even to post a recipe this week, but I stumbled across the pictures for this awesome nut-free ginger granola and knew that this would be the perfect post for this week!

Nut-free ginger granola spilling out of a container

Have you ever made your own granola? I have done so for a number of years now and I can tell you that once you start – there is no going back to store-bought options. Not only is self-made granola a lot cheaper than buying, but it is also so much more delicious. The difference is literally like night and day.

Nut-free ginger granola on a tray with a spatula

A couple of years ago, my friends visited me from my home town and we had granola for breakfast. They went back and I had pictures from both of them, individually, making granola the very next day 😂.

Bowl with nut-free ginger granola on yoghurt

This nut-free ginger granola will make your tastebuds sing. It is delicious, tastes slightly of ginger and is super crunchy. Simply a dream 🤩. It is one of these recipes that is on constant rotation in my house.

Nut-free ginger granola on a tray

Why is this nut-free Ginger Granola good for you?

Pumpkin Seeds

Pumpkin Seeds contain quite a bit of protein, as well as a healthy dose of fat. They also contain some vital nutrients such as Vitamin K, Phosphorus, Magnesium, Manganese, Iron, Zinc, and Copper. Phosphorus, amongst other things, keeps your bones and teeth healthy and filters out waste from your kidney. Magnesium allows your body to convert food into energy. It is also involved in helping to build new proteins in your body. In addition, Pumpkin Seeds are stock-full of antioxidants, which are great in lowering inflammation in your body. They have also been linked to reducing certain types of cancers, particularly in the stomach, breast, lung, prostate and colon area.

Sunflower Seeds

These little nuggets of goodness come from the head of the sunflower and are – also – antioxidant powerhouses. Sunflower seeds are full of Vitamin E (great for your skin) and Selenium. Selenium contains a lot of antioxidative power but it is also a superfood for your thyroid. The little gland located in our neck areas contains more Selenium than any other part of our bodies. Selenium protects the thyroid gland against oxidative damage, thus ensuring that the thyroid is regulated optimally. This ensures both a healthy metabolism and optimal growth.

Dates

Dates are a lovely addition to any diet as they contain a large amount of fiber, which is great for your overall gut health. The high amount of fiber may also help with blood sugar control, as it allows food to move more slowly through your gut and thereby preventing spikes. Dates are full of antioxidants, amongst others one called “Flavenoids”. They help to reduce inflammation in your body and they have been studied to help with a reduced risk for diabetes and Alzheimer’s disease. They also contain “Carotenoids”, which are both beneficial for your heart and eye health.

Ginger

Ginger – another strong friend in the “anti-inflammatory” category. I find that some people cannot stand the taste as it is too strong for them, but if you can – stock up on it! Ginger has long been used as medicinal property. It is great to promote digestion, fight off nausea and also helps to beat both cold and flu. Next to this amazing granola – I love to cut up fresh ginger and add boiling water, drinking it like a tea. Fun fact: I am also the girl that eats ginger from ALL of the plates when I am out for Sushi with my friends 😉.

Nut-free ginger granola spilling out of a container

How to adjust this recipe to your dietary requirements?

This granola is nut-free and vegan. I am conscious not everyone can have nuts and quite a few of my recipes are with nuts on this blog. It is also naturally gluten-free, however, if you are celiac be sure to use certified, gluten-free oats. To make this recipe paleo, you can swap the oats with equal amounts of blanched or chopped almonds and the buckwheat with equal amounts of walnuts. If the sugar content in the dates is too high for your liking, feel free to swap in goji berries for the dates. the processing of the recipe does not change.

And there you have it for this week. I hope you enjoy this super awesome deliciousness! If you get a chance to make it over the weekend, do not forget to tag me in your recipes on Instagram under @life_and_lemons_foodblog and with the #lifeandlemonsfoodblog. You can also leave me a comment below. I always love hearing from you!

Nut-Free Ginger Granola

Recipe by Ann RobejsekCourse: BreakfastCuisine: Nut-free, veganDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

45

minutes

This nut-free, vegan and super delicious ginger granola will make your taste-buds sing. It tastes slightly of ginger and has a great crunch to it!

Ingredients

  • For the sauce
  • 3 tbsp coconut oil

  • 5 tbsp maple syrup

  • ½ tsp ground ginger

  • For the granola
  • 2 cups (220 gr.) oats

  • 1 cup (165 gr.) buckwheat

  • 1 cup (140 gr.) sunflower seeds

  • 1 cup (140 gr.) pumpkin seeds

  • 4 tbsp chia seeds

  • 1 inch grated, fresh ginger

  • 1 cup (150 gr.) dates

How to

  • Preheat oven to 160 degrees (320 Fahrenheit) and line a baking tray with a baking sheet
  • In a pot heat coconut oil, maple syrup and ground ginger
  • In a separate bowl combine oats, buckwheat, sunflower, pumpkin and chia seeds. Grate ginger into the bowl (no need to peel!)
  • Pour melted sauce ingredients over granola and mix thoroughly until evenly coated
  • Bake for 15 minutes then stir granola through so that it will evenly brown. Meanwhile, chop dates into bite-sized pieces
  • Bake for another 10 minutes then repeat the process of stirring granola. Add dates to the granola
  • From here on, check granola every five minutes until evenly browned and dates are dry (they will continue to dry even when outside of the oven) – ca. 40 to 45 minutes
  • Let cool and then fill in an airtight jar. Makes about 5 cups granola. ENJOY!

Notes

    u003cliu003eFor ginger lovers – double or triple the amount of ground and fresh ginger! u003c/liu003e
Bowl with nut-free ginger granola on yoghurt with flowers in the background

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