Cafe Gratitude Granola

Most products on the market are loaded with sugar. There’s only two brands that I really like {Purely Elizabeth and Living Intentions}, but most of the time I just use sprouted buckwheat for that extra crunch with fruit and yogurt. Until I tried Cafe Gratitude’s.

They graciously shared their recipe with me and come to find out that their sweetener of choice is coconut nectar which is a low glycemic sweetener. Relative to brown sugar, coconut nectar has twice as much iron, four times as much magnesium, and tens times as much zinc. I recently made it and it was just as good as I remember. Even with a few substitutions.

A few notes though.

  1. I highly suggest purchasing puffed quinoa. I tried “puffing” my own and it took forever and I’m not entirely sure it really puffed.
  2. If it is still sticky after it’s cooled, pop it back in the oven for a 10-20 more minutes on the lowest oven temperature possible.
  3. Macambo is a lesser known Amazonian superfood. I ordered a jar of it on Amazon!

I Am Powerful Superfood Granola

Ingredients

  • 2 cups cashews, rough-chopped
  • 1 cup macambo, rough-chopped
  • 3/4 cup goldenberries, soaked and chopped
  • 3/4 cup macadamia nuts, rough-chopped
  • 3 cups puffed quinoa
  • 3/4 cup cacao nibs
  • 1/8 tsp vanilla bean powder
  • 1/4 tsp cinnamon
  • 2 tsp maca
  • 1 tsp salt
  • zest of 2 oranges
  • 1 cup coconut nectar

Directions

  1. Spread mixture onto a large sheet pan and cook at 200 degrees for 40 minutes until dry and crispy.
  2. Check everything 10 minutes and mix to ensure even cooking
  3. Remove from oven and break into small bites while still warm.
  4. The granola will harden as it cools.
  5. Makes 12 quarts {might want to half the recipe!}

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