Tuesday, January 10, 2012

Parfaits with Panache: Persimmon-Cranberry Pudding with Coconut Ginger Granola (vegan, gluten free, cane-sugar free)

There is just something about a creamy pudding (or yogurt) and granola that is deliciously lovely.  It's the most divine afternoon snack.  When I made my persimmon cranberry pudding (which is a nice yogurt substitute for me) I knew a granola was soon to follow.  It's like the snappy shoes after the cute dress.  I'm very pleased with this granola recipe.  It's sweet, but not too sweet, full of protein and fiber.  I make one batch and we are set for the week.  My husband loves it on yogurt, my kids enjoy it on pudding and dairy free ice cream, and this granola makes an outstanding cereal.  
 There are so many variations of granola, endless really, but I have to say I'm hooked on this recipe and hope you enjoy it too!
See here for vegan persimmon cranberry pudding recipe

-2 cups certified gluten-free rolled oats (omit and sub more nuts and coconut for grain-free)
-1 cup unsweetened shredded coconut 
-1/2 cup raw almonds
-1/2 cup walnuts
-1/2 cup pumpkin seeds
-2 tablespoons hemp seeds
-1 tablespoon chia seeds
-1/8 teaspoon salt
-1/2 teaspoon cinnamon
-1/2 teaspoon ginger 
-1/4 cup honey
-1/4 cup coconut nectar
-1 teaspoon vanilla 
-2 tablespoons oil

How To
Preheat oven to 375
1.  Combine oats and coconut
2.  In food processor (with S-blade), chop up almonds until they are in little bits and then add to oats and coconut
3.  In food processor, chop up walnuts and pumpkin seeds until in small bits, add to mixture.  Add hemp, chia, salt, ginger and cinnamon.
4.  Mix well.
5.  In separate bowl add honey, coconut nectar, oil and vanilla.  Mix well with spatchula (I use a silicone). 
6.  Add wet ingredients to dry and mix (with hands preferably) until the entire mixture is well incorporated and moist.

A note on how to cook the granola:

a.  If you prefer a chewy, soft granola, use this method:

-Spread mixture out on a silicone baking mat (I don't know how this would turn out on unbleached parchment paper or just a baking sheet, but please let me know if you try).  Okay, so spread it out until it reaches all edges and tap it down a bit.  Place the mat on a baking sheet.   
Bake for 10 minutes.  
It will look something like this:

b.  If you prefer a hard, crunchy granola use this method:

-Spread mixture out on a silicone mat until it reaches all edges and tap it down a bit.  Place the mat on a cookie cooling rack and place directly in the oven.  Bake for 8 minutes.  
It will look something like this:

I went a little crazy over the Holidays and made like 10 batches of this granola and gave it as gifts.  I'm pleased to say it was well received by all!

 Shared on: Slightly Indulgent Tuesdays, Pennywise PlatterMiz Helen's Country CottageTraditional Tuesdays, The Healthy Home Economist, Fat Tuesdays, Ruth's Real Food: 101Real Food WednesdaysGluten-Free WednesdaysJust Another Meatless MondayMelt in your Mouth Mondays, Lunch Box Love Fridays, Monday Mania, My Meatless Mondays, Mealtime Monday


  1. This is awesome and packaged so beautifully! x

    • Hi There Vicky,

      Thanks so much! It was fun putting them together. Who doesn't love a homemade gift (and one you can eat)! :-)


  2. gfe--gluten free easilyJanuary 11, 2012 at 3:35 PM

    Yum. You did well with this granola and those presents, Amber! Lucky gift recipients! :-)


  3. Thanks Shirley! :-)

  4. Hi Amber,
    What an awesome jar for your delicious Granola, I would love to receive that little gift. Your little guy looks so precious enjoying his special treat. The Parfaits are so special! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  5. Wow, what a fun and fancy looking dessert! I love how you make everything so delicious looking but still good for you. Thanks for sharing at Mealtime Monday!


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