Beet Pesto Granola

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To quote a recent status I wrote on Facebook: ‘I’ve been going through a bit of a granola renaissance lately, after making it for years I’m finally “into it”‘. Getting into granola is a dangerous thing in terms of pantry space, as you can see this recipe is lengthier than some movie scripts. As usual, none of the ingredients are ride or die; freely make substitutions for more favorable or convenient things.

While using the pesto is highly encouraged, if you have prejudices against beets, for whatever reason, using apple sauce instead would work fine. Be sure to use raw nuts or else they’ll have a slightly burned flavor (from being burned). If it doesn’t specifically say on the package whether or not they’ve been roasted, check the ingredients: if containing any sort of oil, they have.

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ingredients

1 cup regular rolled oats

1/2 cup rye rolled oats

1/2 cup soft wheat berries

1/2 cup sesame seeds

1/2 cup chia seeds

1/2 cup hemp seeds

1/2 cup raw pumpkin seeds

1/4 cup whole rye groats

1/4 cup millet

1/4 cup raw sunflower seeds

1 cup raw nuts of choice (I used almonds and pistachios)

1/4 cup coconut oil

2 tbsp sorghum

2 tbsp maple syrup

1/3 cup beet pesto

2 tsp dried hibiscus

1 tsp vanilla

1/2 tsp cinnamon

Preheat oven to 325. Combine all the dry ingredients in a large bowl (except for the currants). A totally optional step here: I like to give mine a few pulses in the food processor to create little clusters. Add the coconut oil, sorghum, maple syrup, beet pesto and vanilla to a small saucepan. Over low heat, cook until the coconut oil is melted. Add the wet > dry, stirring thoroughly to coat everything. Spread flat on a baking sheet (likely more than one) making sure to not overcrowd it.

Bake for 20-25 minutes, stirring halfway. Let cool on the baking sheet for 10 minutes before mixing in the currants and moving to a storage container.

(also pictured is the granola in a blackberry smoothie bowl. blend 1/2 cup spinach, 1 cup blackberries, 1/2 cup coconut milk, 1/2 cup greek yogurt and one ripe banana. garnish with more blackberries, shredded coconut and the ‘nola. serves 2)

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