This year, I found myself with an unbelievable amount of dried dates after cleaning out my pantry, and was immediately inspired to make a granola with the flavours of one of my favourite desserts - the date square. My grandma used to make buttery, oaty, coconutty date crumble bars filled with a thick, squidgy layer of orange infused fruit paste at least once a year, and the smell of the paste baking in this mixture of gluten free grains, coconut and almonds brought me back to my 8 year old self. Not satisfied with simply using pureed dates, I added a glug of date "molassses" (also called silan) for a little extra caramelly oomph. Coconut and almonds added just the right amount of extra "yum" and crunch, making it perfect for breakfast or dessert.
I decided to go the gluten free route with quinoa flakes, buckwheat, millet, amaranth and teff so that I could give away assorted jars of granola to everyone on my list - not to mention using all those pseudograins added a good dose of fibre and protein to the mix as well!
Shared with Gluten Free Fridays
"Date Square" Granola
Makes ~7 cups, 28 (1/4 cup) servings
½ cup date paste
¼ cup date molasses (AKA silan), brown rice syrup or honey
zest of 1 orange
1 tbsp almond butter (I used Go Lo High Protein Almond Butter)
1 tbsp coconut oil
½ tbsp cinnamon
¼ tsp nutmeg
Pinch of salt
1 ¼ cups quinoa flakes
⅓ cup raw buckwheat groats
⅓ cup raw whole millet
2 tbsp whole teff
2 tbsp amaranth grain
2 tbsp psyllium husk fibre
⅓ cup long-shred coconut
¾ cup slivered almonds
- Heat the oven to 300F (or 275F convection, which I recommend) and line a large baking sheet with parchment.
- Combine all the “wet” ingredients and seasonings (date paste through salt) in a large pot and heat over medium-low, stirring, until coconut oil and almond butter are melted and mixture is smooth.
- Remove from heat and add the remaining, “dry” ingredients, stirring well.
- spread evenly onto the baking sheet and bake 1 hour, stirring every 20 minutes or so, until browned and lightly crisp.
- Turn off the oven and cool inside for 30 minutes, then scrape into a clean bowl and cool completely.
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 3.3 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.9 g
Protein: 2.0 g