In Sweden, as in many countries the Christmas is filled with traditions of dishes that should be served around this time of the year. I however think it’s the different spices that really make Christmas. Today, the classic gingerbread spices will give taste to my Christmas granola with orange. Good for a yogurt, in a cake or maybe even as adding some crisp to a salad!
One of my strongest association with christmas comes from my childhood with isbig oranges decorated with whole cloves and red silk ribbons hanging in the windows of the kitchen. The fragrance of the oranges is quite fabulous and guarantees that the Christmas season is coming!
When I started thinking about recipes for Christmas, this fragrance combination kept knocking in my head and I had to do something about it. It became a granola.
To get the granola crispy I needed something that I could make a purée first with and I decides to go for sweet potatoes. It has a beautiful color, tastes lovely and fits perfectly with the spices I have chosen.
I made my granola in my dehydrator but don’t worry if you don’t have it. It works just as good in a regular oven. I have written tips for both options in the recipe.
The batch is sufficient for about 4 baking sheets in a dehydrator and 3 in a “normal” oven. Remember to spread the batter as thin as possible, that will make it less time-consuming to dry.
For the durability, it is important that the granola is completely dry before pouring it in a container.
Christmas granola with orange and spices
Makes about 1,5 liter
600 grams of whole buckwheat, soaked
500 grams of sweet potatoes, cooked soft
1 dl / 100 grams of fresh orange juice
2 pcs / about 35 grams of pitted medjoul dates
1 tablespoon maple syrup (alternatively add two more dates and exclude the maple syrup)
2 tablespoons / 30 grams of melted flavor and odorless coconut oil
1 teaspoon / 5 grams of cinnamon
1/2 teaspoon / 2,5 grams of grounded nutmeg
1/2 teaspoon / 2,5 grams of grounded cloves
1 tsp / 5 gram coarse cardamom
1/2 teaspoon / 2,5 grams of grounded ginger
A pinch of sea salt
1 dl / 65 grams of raisins, preferably organic
1 dl / 70 grams of pumpkin seeds
How do I do it?
1. Start the day before; measure the buckwheat and rinse it well in a wired strainer with hot water . Then add the buckwheat to an airtight container and cover it with water. Place in the fridge for about 9 hours.
Pour off the water the following day and rinse the soaked buckwheat well again. Pour into a large bowl and set aside while preparing the rest.
2. Peel the sweet potatoes and cut it into smaller pieces to shorten the cooking time. Cover the potatoes with water in a small pan and let it boil until soft. Strain the water and pour the hot potatoes into a mixer.
3. Add orange juice, dates,(maple syrup), coconut oil and all the spices to the mixer along with the sweet potatoes. Mix until you have a perfectly smooth puree.
4. Pour the puree over the soaked buckwheat and then add whole raisins and pumpkin seeds to it. Turn everything carefully around with a spatula to make sure everything is well covered.
5. Now it’s time to dry the granola!
Cover the number of baking sheets you need with baking parchment and spread the granola as thinly as possible on each plate.
In the dehydrator: dry the granola for about 7 hours at 60° C. Turn the dried granola halfway and dry it from the other side until you are sure that the granola is completely dry.
In a “normal” oven: dry the granola at about 100 ° C (or lower depending on how long you want it to take). Check the granola every 20 minutes, towards the end more often and toss it around. Break the granola into smaller pieces while drying to make sure the granola gets completely dry.
Store the ready granola in an airtight container.
This recipe is free from gluten, lactose and nuts.