Are you tired of pumpkin yet? Ya, me neither.

You know what I am tired of though… my Pinterest feed showing me delicious looking pumpkin treats that I can’t eat. I swear if I see that two ingredient pumpkin brownie recipe one more time…

So, instead of taking my frustration out on the iPad, I went to the kitchen – determined to partake in the pumpkin extravaganza. And also contribute a little pumpkin something to the Internet for all us gluten-free, grain-free, dairy-free, sugar-free folks. So here goes… grain-free granola that puts that brownie in it’s place.

The recipe starts with canned or boxed pumpkin, but be sure to get the pumpkin puree, not the pumpkin pie (sugar). Combine pumpkin with the applesauce (for sweetness), vanilla, and spices.

Then mix in the nuts, seeds and coconut and stir to coat everything evenly with the wet ingredients. I used almonds, pecans and pumpkin seeds, but you can really use whatever you want – walnuts would be good too, or cashews…

Spread the mixture out on a parchment-lined baking sheet, smoothing evenly to cover the tray. Pop in the oven and bake 40-50 minutes – stirring and respreading about half way through the bake time. When browned and crisp, remove from oven and allow to cool and harden. Store in an airtight container in the fridge. Snack by the handful or bowl and enjoy!

Pumpkin Granola (Grain-free)

Ingredients

1/2 can pumpkin puree
1/3 cup virgin coconut oil, melted
1/2 cup applesauce
1 tsp vanilla extract
2 tbsp cinnamon
1 tbsp nutmetg
1/8 tsp ground cloves
1/4 tsp ground ginger
pinch of salt
1 cup almonds, chopped
1 cup pecans, chopped
3/4 cup pumpkin seeds
1 cup unsweetened dried coconut flakes

Directions

In a large bowl combine the first nine ingredients and mix well. Add in the nuts/seeds and coconut and stir until they are evenly coated with the wet ingredients.

On a parchment lined baking sheet, spread out the granola mixture so it covers the sheet evenly.

Bake at 325 for 40-50 minutes. Check granola at half way point and move around to help it cook evenly. After baking, allow to cool and harden.