Ingredients for pumpkin spice granola with quinoa and pumpkin

For the puree:
  • 1/4 Pumpkin, peeled and cut into small cubes
  • 1 Apples
  • 2 Oranges, the juice of
  • 1 tsp Cinnamon
  • 4 tsp Mixed spice (cinnamon, nutmeg, cloves, ginger, cardamom and white pepper)
  • 1/8 tsp Cayenne pepper
  • Pinch of fleur de sel
For the mix:
  • 270 gr Gluten-free oatmeal, soaked and drained
  • 80 gr White quinoa, sprouted (if you can't find any, see how to make it above)
  • 150 gr Raisins
  • 35 gr Linseed, soaked in 120 ml water
  • 2 tbsp Pumpkin seeds
  • 130 gr Pecan nuts
  • 2 tbsp Coconut oil, melted

Preparation of pumpkin spice granola with quinoa and pumpkin

  1. Place all the puree ingredients in a blender and blend until well ground. Set aside.
  2. Place the gluten-free oatmeal in a blender, grind and place in a large mixing bowl.
  3. Add the white quinoa, linseed, pumpkin seeds and the pecan nuts and mix well.
  4. Add the prepared puree and mix again.
  5. Leave to rest for 30 minutes, then spread out over two baking trays and place in the food dehydrator.
  6. It will be dry in 12-16 hours at a temperature of 46 °C.
  7. Leave to cool, and it's ready to eat!

Tip from Sandra:

  • This granola can be stored for 3-4 months (or even longer) in an air-proof glass jar.
  • When you store the granola in the fridge it becomes extra crispy