When I prepared this gluten free, vegan toasted pumpkin cranberry granola last week, my first thought was that it was too toasted. A little burnt, if we’re being honest. My second thought was that it was probably too toasted, but what did I care? It was absolutely delicious. My suspicions were confirmed when the two friends I shared it with as holiday gifts texted to tell me how much they’d loved it. One even called it the best she’d ever had. That is high praise, so I’m super excited to share the recipe with you today.
Normally when I work with buckwheat, I make buckwheaties (recipe and instructions here) then turn them into a raw granola of choice. I have a bunch of recipes up on the blog, including:
For this recipe, I really wanted the toasted flavor, but I still tested it int he dehydrator, which means you can prep it either raw or cooked. I do recommend the toasted version: it’s more flavorful!
While I challenge you not to prepare this granola and eat it all yourself within days (or, um, hours), it makes a perfect holiday gift, too.
If you’re looking for something cute to gift with your granola, you can try a nut milk duo! I’ve been giving folks a container of vanilla cinnamon pecan milk, along with Brazil nut cacao milk (a new favorite–recipe to come).
A really cute, and delicious gift.
Tomorrow, let’s take a break from edible giving, shall we? Instead, I’ll be sharing a round up of holiday-ready vegan meals. See you soon!