Ingredients – Pumpkin seeds, sunflower seeds, raisins, pumpkin butter, agave nectar, ground flaxseed, cinnamon, dry banana, salt
I had quite a lot of seeds at home and someone gave me this pumpkin butter so I thought I would come up with a healthy granola style recipe. I understand that pumpkin butter is not something you can find easily (you get it in Roots and Fruits in Glasgow) but it is not an essential part of the recipe. You could either do without or change it for peanut or almond butter for instance. I added dry banana chunks (it is a fresh banana chunk on the pictures because I forgot to keep a dry one for the photographs!) for a bit of crunchiness and sweetness. It works really well!
This recipe is for my now former colleagues and early supporters of this blog (Kasia, Josh, Martin, Erika, Ali, Jane, Euan, Lynsey, Sylvia and Kim) xx
Here is how to make those Pumpkin granola bars (using a standard coffee mug):
Makes around 10 to 15 squares
1/3 cup of pumpkin seeds
1/3 cup of sunflower seeds
1/3 cup of raisins
1/3 cup of agave nectar
2 tbsp of ground flaxseed
2 tbsp of pumpkin butter
1 tsp of cinnamon
Pinch of salt
– Put the pumpkin, sunflower seeds, raisins, ground flaxseed, salt and cinnamon in the blender. Blend for a minute.
– Add the agave nectar and pumpkin butter then blend until the mixture gets all sticky.
– Put baking paper at the bottom of your baking tray then press the sticky mixture down. Try to keep it quite thick.
– If you want to add a bit of chocolate (it works really well with chocolate) then mix cocoa powder with melted coconut oil then brush the mixture on top of your pumpkin granola.
– Put the tray in the freezer for at least an hour. Once out the freezer, cup squares and keep them in the fridge.
– Et voilà.