Recipes

Pumpkin Spice Fauxgurt With Pumpkin Seed Ginger Granola

This Pumpkin Spice fauxgurt recipe can easily be doubled or tripled. No need to double the granola recipe though as it makes enough to serve four. You can serve it alongside the yogurt and have some to snack on later

By Joanna Tymkiw /

All the spices and flavours of fall come together in this nutritious breakfast or snack

This Pumpkin Spice Fauxgurt recipe can easily be doubled or tripled. There’s no need to double the granola recipe, though, as it makes enough to serve four. You can serve it alongside the yogurt and have some left over to snack on later.

FAUXGURT INGREDIENTS

  • 300 grams soft tofu
  • Juice and zest of one lemon
  • 1 1/2 tbsp chia seeds
  • 1/4 cup pure maple syrup
  • 1/4 tsp pumpkin spice (cinnamon, ginger, pinch of nutmeg, pinch of cloves, pinch of allspice)

 INSTRUCTIONS

  1. Add all fauxgurt ingredients to blender. Pulse a few times and scrape down sides of the blender with silicone spatula. Repeat pulsing, before stopping and scraping down sides to ensure all ingredients have a chance to be pulsed together.
  2. Blend on high until chia seeds have been broken down into tofu mixture.
  3. Place in a bowl or Tupperware container and refrigerate for at least 20 minutes so mixture can set up.
  4. If saving for later, store in an airtight container. This mixture can be kept in the fridge for up to 5 days.

Serves 2

GRANOLA INGREDIENTS

  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1/2 rounded teaspoon ground ginger
  • 1 tsp vanilla extract
  • 1 pinch salt
  • Zest of 1 lemon
  • 2 cups old-fashioned oats
  • 1/2 cup pumpkin seeds
  • 1/2 cup toasted coconut flakes

 INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Add all granola ingredients to a large bowl or stand mixer, and mix very well to combine.
  3. Spread out evenly on a parchment-lined baking sheet.
  4. Press down firmly to make compact.
  5. Bake in centre of oven for 25 minutes until edges of granola mixture have browned.
  6. Remove from oven and let cool before storing in an airtight container at room temperature.

Serves 4

If you would like to learn more from Joanna Tymkiw, head over to The Sleep Country Main Stage at the Vancouver Fall Home Show happening October 20 to 23 at the Vancouver Convention Centre – West. Joanna will be demonstrating a delicious sticky, Thai-inspired Tofu triangles with carrot-mint-cashew slaw on Saturday, October 22 at 3 p.m. Come say hello! For more information, or to buy tickets online, visit vancouverfallhomeshow.com.