Teff Banana Bread Granola
Author: Kristin Carden, coffeeandwoodsmoke
Serves: 6-8
Ingredients
Dry ingredients:
- 1 cup (200 g) whole grain Maskal Teff®
- 2 cups (200 g) gluten-free rolled oats
- 1 cups (100 g) roughly chopped raw walnuts
- ½ cups (25 g) coconut flakes
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
Wet ingredients:
- ¼ cup olive oil
- ¼ cup real maple syrup
- 2 medium ripe bananas (~200 g, peeled)
- 1½ teaspoons vanilla extract
Instructions
- Preheat oven to 300°F (150°C).
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients.
- Place the wet ingredients into a blender and puree until smooth.
- Pour the wet ingredient mixture over the dry ingredients and stir with a large wooden spoon until well-combined.
- Place the granola mixture onto the rimmed baking sheet and use the spoon to press it down into a relatively uniform layer about ¼-1/2 inch thick.
- Bake on the middle rack of your oven for 30 minutes, stirring once halfway through the cooking time.
- When done, the granola will have dried out substantially, but will still have a bit of moisture. It will harden as it cools. If you think it needs a bit more baking time, stir and place back in the oven for 5-minute intervals, ensuring it does not burn.
- Give the finished granola a stir and let it cool on the baking sheet.
- When cool, store in an airtight container in the refrigerator for up to a week.
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