CHEF JEFF — ONE BYTE AT A TIME: Coconut-Walnut GranolaThis Indian-spiced dish is gluten-free.
By: Herald Staff Report,
This Indian-spiced dish is gluten-free.
4 cups chopped walnuts
1 cup shredded unsweetened coconut
½ cup almond meal
1 cup applesauce
¼ cup granulated sugar
2 tablespoons chia seeds, finely ground
1½ teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 pinch ground nutmeg
½ teaspoon sea salt
Up to 1 cup mixed dried fruit, chopped into bite-size pieces
Soak walnuts in water for at least 4 hours,. Drain, rinse, place in bowl. Preheat oven to 300 degrees. Add coconut, almond meal, applesauce, sugar to walnuts. In separate bowl, mix chia seeds, cardamom, ginger, nutmeg, salt. Add to walnut mixture; stir. Spread onto 2 parchment-lined baking sheets. Bake 2 hours or until light brown, crunchy. Remove pans from oven every 20 minutes, stir mixture, rotate pans, return to oven. Don’t let burn. Cool then mix in fruit.
Yield: 5 cups.
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