Print

Beet-Ginger Granola with Superfoods (vegan, gluten & refined sugar free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 50 mins
  • Yield: 1 large jar 1x
  • Category: Breakfast
  • Cuisine: Healthy

Full of health benefits, this vibrant pink-colored beet ginger granola loaded with superfoods will bring some fun to your morning routine!

Ingredients

Scale
  • 1 medium beetroot (200g)
  • 1/2 cup (70g) raw unpeeled almonds (with skin)
  • 2 cups (160g) gluten-free oats
  • 1/2 cup (85g) raw buckwheat
  • 1/2 cup (60g) sunflower seeds
  • 1/2 cup (60g) pumpkin seeds
  • 1/2 cup (40g) coconut chips
  • 1/4 cup (40g) chia seeds
  • 1/4 cup (45g) fresh pitted dates, diced
  • 2 Tablespoons virgin coconut oil
  • 1/2 cup (120g) unsweetened apple sauce
  • 1 small ginger, grated
  • 3 teaspoons ground cinnamon

Instructions

  1. Preheating the oven to 400°F (200°C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour.
  2. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small).
  3. Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.
  4. After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed.
  5. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined.
  6. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.
  7. Heat the oven to 340°F (170°C). Line a baking tray with parchment paper or silpat.
  8. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned.
  9. Remove from the oven and let cool for about 20 minutes.
  10. Store in an air-tight container for 3-4 weeks.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/beet-ginger-granola-with-superfoods-vegan-gluten-refined-sugar-free/