Since every week I craft a unique variety of granola based on my fresh fruit-sweetened granola template, I thought the blog merited a new series highlighting my most recent crunchy clustery creations. Thus, I introduce you to the first post in the Granola of the Week series!
This week’s granola features persimmons, one of my favorite autumnal fruits. The UFO-shaped fruit’s flavor reminds me of candied pumpkin, which marries impeccably with the warming Indian spice cardamom and the fragrance of almond extract.
While there exist two varieties of persimmons, I’d warn against using them interchangeably. Fuyu persimmons (the ones I employed in this recipe) harbor a flat bottom, squat shape, and mildly sweet flavor. However, Hachiya persimmons, elongated and elliptical-shaped, will leave your mouth intensely puckered unless perfectly ripe, so I’d recommend using the former variety to guard against sour, off-putting granola clusters.
Ingredients: 4 medium fuyu persimmons, 4 large medjool dates, 1 tbsp melted coconut oil, 2 tsp cardamom, 1 tsp ginger, 1 tbsp almond extract, 2 cups gluten-free rolled oats, 1 cup raw buckwheat groats, 3/4 cup flaxseed meal, 1/2 cup pumpkin seeds, 1/3 cup chopped walnuts.
See my recipe for fresh fruit-sweetened granola for more specific granola-making directions.
Recipe submitted to Wellness Weekend.
Until next time (and the next granola!), Ali.