Lemon Cashew Ancient Grain Granola

I recently picked up the Grain Power cookbook written by Patricia Green and Carolyn Hemming. It’s a great “everything you need to know” resource about ancient grains/seeds.

Grain Power is definitely helpful for the ancient grain beginner, like me, because it describes each grain in detail, provides recommended ways to cook each grain, and of course includes gluten-free grain and superblend recipes…from smoothies/breakfast to desserts.

So, why are ancient grains beneficial? According to the book, ancient grains are organic, vegan, unprocessed, and include superfood nutrition, such as…fiber, complex carbs, minerals, vitamins, and disease-fighting antioxidants.

The book features recipes for the following grains/seeds…
Amaranth
Buckwheat
Chia
Kañiwa
Millet
Oats
Quinoa
Sorghum
Teff

I used these grains/seeds for the recipe, all found at Whole Foods:

Ancient Grains, Pretty Young Green
The Granola

I love a good granola. Ever since I made my first granola from scratch, Sweet Potato Granola, from the Afro-Vegan cookbook, I’ve been obsessed with how delicious and easy homemade granola is to prepare. During the fall and winter months, I eat hot oats for breakfast most mornings. For the spring and summer, I love a good crunchy granola topped with a bit of cultured coconut milk. This recipe is adapted from the Grain Power recipe and is delicious, filling, and summery.

Lemon Cashew Ginger Ancient Grain Granola w/Cultured Coconut Milk and Fresh Pineapple
Makes 3 ½ cups

4 tsp. fresh lemon zest
¼ cup quinoa seeds
1 ½ tbsp. amaranth seeds
1 ¼ cups large-flake rolled oats
½ cup unsweetened shredded coconut
2 tbsp. chia seeds
1/3 cup roasted, unsalted cashews
½ cup honey
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
1 tsp. pure vanilla extract
¼ cup diced fresh pineapple, for topping
¼ cup vanilla cultured coconut milk, for topping

Preheat the oven to 200 degrees. Evenly spread the lemon zest on a baking sheet, lined with parchment paper and place in the oven. Immediately turn the oven off and leave the zest in the oven for 7-9 minutes. Remove the lemon zest from the oven and set aside in a small bowl.

Preheat the oven to 275 degrees and line one large baking sheet with parchment paper.
Place the quinoa and amaranth in a plastic bag and roll gently with a rolling pin or a small glass. This will crack the exterior of the seeds for optimal nutrient absorption. Place the cracked grains, oats, coconut, chia, and cashews in a large bowl.

In a small bowl, whisk the honey, cinnamon, nutmeg, ginger, and vanilla. Pour over the grain mixture and stir until coated. Spread evenly on the prepared baking sheet and bake for 10-15 minutes…I have a gas oven and my time leaned more towards 10 minutes.

Remove from the oven, add the lemon zest to the granola, and let the granola cool. Once cool, set aside ½ cup of the granola and store the remaining in a sealable container. Place ½ cup of the granola in a glass and top with the pineapple and cultured coconut milk.

Lemon Cashew Ginger Granola, Pretty Young GreenEnjoy!

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