This ginger beetroot granola is super-easy to make. It has a subtle sweet earthy taste from the beetroot, that compliments the slight heat from the ginger.
1medium beetroot200g (can be roasted, boiled or steamed)
2cups2 cups(160g) raw rolled oats
1cup1 cup (120g) mixed seeds (hemp, sunflower, pumpkin, sesame etc…)
1cup1 cup (140g) raw mixed nuts (walnuts, pecans, almonds, pistachios etc..)
½cup½ cup(75g) dried fruit (goji berries, raisins, chopped dates etc…)
3tablespoonsmaple syrup
2tablespoonsvirgin coconut oilmelted and cooled
2teaspoonsground ginger
1teaspoonalmond extract
½teaspoonsea salt
Instructions
Preheat oven to 350F/175C. Line a baking tray with baking paper.
Puree the cooked beetroot with a hand held stick blender or in a mini food processor until smooth.
In a large bowl, mix all ingredients until completely combined. You may need to use your hands to get it all evenly coated.
Spread the mixture onto the baking tray in a thin layer and bake for 10 minutes, then shake and re-spread into a thin layer, and bake for another 10 minutes or until it begins to turn golden. Allow to cool and store in a jar.