Sugar-free pumpkin ginger spice granola

• Serves 6

• Preparation time: 15

• Cooking time: 20

Ingredients

6 tablespoons coconut oil, or butter
3 tablespoons rice malt syrup
1/2 cup pumpkin puree (simply steam pumpkin for 15 minutes, then mash with a fork)
2 cups rolled oats
2 cups coconut flakes
2 tablespoons chia seeds
1 teaspoon each of ground cinnamon, allspice and ginger powder
1/2 teaspoon ground cloves (optional)
2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly

Method

Preheat oven to 140°C.
In a saucepan, melt the oil/butter, syrup and pumpkin puree and bringto a gentle boil.
Remove from heat and stir inthe oats until well combined, then stir in the remaining ingredients.
Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.

When golden (we like to make ours quite dark; the darker it is, the crunchier it is), remove and cool on a wire rack.
Break up the pieces a little then divide into six pretty jars. Decorate as you see fit!

Notes

This recipe is originally from the I Quit Sugar Christmas Cookbook which can be purchased online at IQuitSugar.com