Sweet potato granola recipe

This super grain-free, sugar-free and dairy-free recipe from nutritional therapist, Angelique Panagos, is packed with the natural goodness and protein of nuts, seeds and cinnamon – guaranteed to keep you going until lunchtime

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Nov 01, 2016
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Ingredients:

For the granola:

1 cup ground almonds

1½ cup sliced almonds

1 cup chia seeds

1 cup unsweetened coconut flakes

½ cup pumpkin seeds

½ cup sunflower seeds

2 tbsp sesame seeds

2 tbsp flaxseed ground

1 cup pecans, chopped

½ cup / 60g coconut oil, melted

1 tbsp vanilla extract

Pinch of sea salt

1 cup sweet potato purée

2 tsp ground cinnamon

For the sweet potato purée:

4 sweet potatoes, peeled and roughly chopped

2 tablespoons olive oil

Pinch of salt

Method:

For the sweet potato purée:

1. Preheat oven to 200°C / 400°F / gas mark 6.

2. Rub the sweet potato chunks with olive oil and salt.

3. Bake in the oven until tender – about 30-35 minutes.

4. Once cooked, purée with a stick/hand blender (or mash well by hand) and leave to cool.

5. Once cool, store in one-cup batches in the freezer (in zip-lock bags or containers).

For the granola:

1. Preheat the oven to 180°C, gas mark 4.

2. Line a baking tray with parchment paper/baking sheet.

3. In a large bowl, combine coconut flakes, almonds, nuts and seeds.

4. In a blender, combine the sweet potato purée, coconut oil and cinnamon.

5. Add the purée to the dry ingredients and stir until the dry ingredients are thoroughly coated.

6. Spread the granola in a thin layer on the baking sheet.

7. Cook for 40 minutes, stirring occasionally to prevent burning.

Serving suggestion:

Serve with coconut milk or almond milk and toppings of:

  • Grated apple and cinnamon
  • Nut butter and berries
  • Berries and coconut yoghurt

  • Recipe from Nutritional Therapist, Angelique Panagos.
    Go to the profile of Ellen Tout

    Ellen Tout

    Editorial Assistant, Psychologies

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