Thanksgiving is truly my favorite holiday and I have so much to be thankful for. I hope all of you had a great day as well! It was a very busy week, or should I say month, which may explain why I had only 4 blog posts in November?
I am trying to be ok with the lack of blogging in November but it’s hard when you have a TYPE A personality. And then there is the comparison trap I sometimes find myself fall into. Does this ever happen to you? I love blogging but when life gets a bit overwhelming, it is usually the first thing that takes a back seat. I do my best to try and not let it bother me but it’s not easy.
So yes, my days were quite full leading into the Thanksgiving week with decorating, prepping food, and trying to keep up with my work, and of course running. But there is nothing better then preparing for family visits!
The first of my nieces arrived on the Monday before Thanksgiving and every day leading up to the arrival of the others was a blast!
And to be perfectly honest with you, it was a miracle everyone made it due to the weather that came in on Tuesday & Wednesday. OMG it was definitley stressful. I had family arriving by plane from Boston, Charolette, and New York City. Others driving from Rochester, North Dakota, and South Dakota. Mother Nature definitley didn’t make it easy!
But we did it! A complete family photo, minus the dogs. The Schlueter Family all together under one roof hasn’t happened with this bunch EVER! In fact, this was the first time my triplet nieces and their older sister met my other brother’s grandkids. It was a very Blessed Thanksgiving!
I’m sure I’ll be sharing more photos from our week in a future post, but for now, I’d love you for you to tell me what was your Thanksgiving highlight this year? Your favorite traditional or non-traditional food? I loved our roasted Brussels and the sourdough stuffing. YUMMY!
I also made this healthy grain free granola in hopes of serving it for a morning brunch with my family. But guess what, we never had the opportunity. Trust me, no one went away hungry and the best part, more for me?.
Ever since I made my first batch of grain-free granola, I have never looked back. I keep making different versions, because they are that good!
This Pumpkin grain free granola is your next easy, gluten free, raw and paleo breakfast for fall! Or is it winter?
It’s hard to tell lately if it’s fall or winter here. To be perfectly honest, winter started way too early this year. However, I’d eat this stuff in the spring and summer too even though it has pumpkin. .
Just like my other grain free granola recipes, I used my crispy nuts. There is no oats or wheat which is found in most other granolas. And a lot less sugar!
I discovered crispy nuts years ago, and although soaking your nuts does take a bit of time, they are so much better for you. As I mentioned here, soaking the nuts overnight makes them easier to digest by breaking down the outer barrier called phytic acid, and drying them at really low heat preserves the valuable nutrients they provide. I am fortunate my oven has a low temp of 150 degrees but if you have a dehydrator, that’s even better!
Now let’s dive into the deliciousness that is in this grain free pumpkin granola. I do LOVE making granola which is obvious since this is like maybe my 4th recipe on my blog so far. Or maybe my 5th. Oh well. There are worse addictions right.
This is crunchy, it’s kinda sweet but not too, and it’s to die for on top of my morning smoothies. Or please try it with yogurt or milk in the morning. Since it’s made with my crispy nuts & seeds, coconut and my favorite spices, this healthy breakfast recipe will start your day with a crunch and put a smile on your face even it is snowing out!
However, if you’re counting calories, I need to warn you this granola is probably not for you. Nuts & seeds are delicious healthy good fats but definitely tap in high on the calorie scale! Remember, you really only need a small amount sprinkled over your smoothie, or in yogurt with fresh fruit, or with a little almond milk. It’s also a great snack on it’s own and a perfect travel companion.
HOW TO MAKE GRAIN FREE GRANOLA
The important part of the grain free pumpkin granola is the ingredient list. No grains allowed. Grain free granola is typically made up of nuts and seeds, like this recipe. It sometimes has coconut like this one, but doesn’t always.
The seeds and nuts are the dry ingredients and they need coated in a combo of wet ingredients that will make the nuts and seeds taste extra delicious. This recipe is mixed with coconut oil, maple syrup, pumpkin and all my favorite spices…cinnamon, ginger, nutmeg, and cloves.
To make pumpkin grain free granola, you mix both the wet and dry ingredients in a bowl and spread on a large baking sheet. Dehydrate or bake in a very low oven for hours.
When the granola is baked let it sit out to cool. As the granola cools it becomes hard and crunchy (this is what you want!).
The best part about this grain free granola is that it lasts forever if stored in an air tight container…..good luck on that. Mine usually lasts less then a month?.
Raw Grain Free Pumpkin Spiced Granola
INGREDIENTS:
- 1 cup crispy almonds
- 3/4 cup crispy pecans
- 3/4 cup crispy cashews
- 1/4 cup of crispy pistachios
- 1/4 crispy pepitas
- 1/4 cup seseme seeds
- 1/4 cup crispy sunflower seeds
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 3/4 cup coconut flakes
- 1/2 cup raisins, cranberries, or chocolate chips
DIRECTIONS:
- Soak the nuts & seeds in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time.
- Drain the nuts and seeds and place on a paper towel to absorb the remaining water.
- Place the soaked nuts and seeds in the bowl of a food processor. Process them until they resemble the size of oats.
- In a medium sauce pan, whisk together the melted coconut oil, maple syrup and pumpkin puree. Add the spices, vanilla extra and salt and mix well. Add to your food processor. Pulse until combined.
- Remove the blade, then mix in the shredded coconut with a spoon. Place in dehydrator if you have on or use a very low temp in your oven. Be sure to spread it evenly into a thin layer on parchment lined trays.
- Dehydrate on 150 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
- Stir in the raisins or chocolate chips if using, then let cool completely before storing in an airtight container for 2-3 weeks.
What is your favorite Thanksgiving Food?
Did you have family stranded due to weather….we almost did.
How many people can you fit around your dining room table…..we had 11 and 11 more at another table.
Do you ever find yourself in the comparison trap?
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