Inspired by the flavor of yesterday’s Gluten free vegan waffles my husband made, specifically the almond extract and cinnamon, I made a yummy granola. Perfect for this chilly Florida morning.
I call this love granola simply because I love it!
1/2C warm water
2T cinnamon maple sugar (mine came from Penn Herb)
2 t coconut oil
1 mashed banana (can use frozen, just be sure to thaw it)
6T flax, ground
2T maple syrup
1T agave or other sweetener (honey works well but not suitable for vegans)
2T unsweetened chocolate powder
1t almond extract
1t raspberry extract
1t vanilla extract
Preheat oven on 325F
Mix all dry in a big bowl. Set aside.
On low heat, mix all wet ingredients in a pan, so the coconut oil doesn’t harden and this will thaw the banana if frozen.
Mix the wet into the dry. Mix well. All ingredients should be slightly moist.
Spread the mixture onto a baking sheet lined with parchment paper. This amount should take up about 2 baking sheet, or put some in baking cups. Lightly press it down. For a baking sheet make the layer 1/4-1/2 inch for granola bars, keep it thin so it cooks well. Baking cups will cook great on top and be crispy, the inside will be softer. For granola mix make the layer very thin, less than 1/4 inch.
Bake 20 minutes for bars or until the top is golden brown. Granola mix will take a few minutes less, stir it after 10 minutes to cook thoroughly.