I was in a baking mood this afternoon, and I had the notion that in a few hours I would be sitting down eating a cookie with my cup of tea, but as I worked in the kitchen coming up with a new creation, the cookie batter in the bowl started looking like perfect clumps of granola. So I decided to dump the crumbly batter onto the baking sheet, spread it evenly and bake it as granola.
It turned out really well and I keep sneaking back to the cooling tray of this crumbly “cookie granola”, it’s so good! I think it will taste really good mixed with yogurt, or as a topper on my morning oats, however, it is just as good plain, eaten right out of the hand.
Coconut, Carob, Banana Cookie Granola
1 cup gluten free oats
1 cup coconut flour
1/2 cup desiccated coconut
1/2 tsp baking soda
1/2 tsp guar gum
3 tbsp carob powder
1 tsp stevia
3 tbso pumpkin seeds
1/2 cup dried cranberries
1/4 cup honey
1 egg white
2/3 cups unsweetened applesauce
Preheat oven to 450 degrees F.
Mush the 2 bananas. Add honey, mix, and then whisk in the egg and egg white. Stir in the applesauce.
In a separate bowl combine all dry ingredients.
Mix the wet ingredients into the dry ingredients.
Spread onto a parchment lined baking sheet and spread evenly.
Bake for 20 minutes and then stir and bake for another 10 minutes.
If you’d like, try adding a couple tablespoons of canola or coconut oil into the mixture before baking, I didn’t do this but I think I’m going to try it for next time so that it comes out more golden and crunchy.