(Which, you know, are basically the same thing as my recipe for green smoothie bowls, but plus frozen or acai powder, with all kinds of superfood crunchy toppings on top.)
But, I was reminded that most acai bowl places put granola on top. As in, not a superfood, as in fake-out-health-food that’s really anything but good for you. Usually full of gluten, and sugar too.
So, what did I do, the minute I came home?
First, shivered and wrapped myself in a blanket.
Second: made a fall inspired granola that I could use on top of my bowls this week.
And then, because things get weird around here sometimes, I ended up using the rest of it, in our salad for dinner. You know, like croutons.
But if candied pecans are allowed in salads, why not?
The multi-purpose, super easy, grain-free and gluten-free recipe you need for the weekend?
Cranberry Walnut Granola
Makes 6-8 servings
2 cups walnuts, crushed
1 cup dried cranberries (or cherries)
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon hemp seeds (or flax seeds)
2-3 tablespoons olive oil (or coconut oil)
2 tablespoons maple syrup
3 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons cardamon seeds (optional)
sprinkle of sea salt
Preheat oven to 300, and line a baking sheet with parchment paper. Combine all other ingredients in a mixing bowl and stir well until all the pieces are coated well.
Spread mixture out on a baking sheet and bake for 10-15 minutes until golden brown. Let cool and store in a airtight container in the fridge for up to 2 weeks.