What better way to start your weekend than with our decadent Almond Granola Cups filled with strawberry sorbet? These delicious, gluten free treats are perfect for a lazy Saturday morning or a mid-day snack, as they are full of rich whole grains, spicy cinnamon, thick sorghum syrup, tasty coconut flakes, and tangy strawberries. They also have hemp hearts, which provide a rich nutty flavor and tender crunch. Hemp Hearts are rich in vitamins, minerals and fiber, and contain 10 grams of protein and 10 grams of omegas per 30 gram serving (3 tablespoons), so adding these to your baking routine is a great way to pack a nutritious boost! This recipe also has nutrients such as iron, calcium, and potassium, thanks to the sorghum syrup, that are beneficial for your health. You can read more about the benefits of sorghum at the Sorghum Checkoff. So go ahead and enjoy these healthy, yet indulgent, treats as part of your weekend–we certainly hope that these help your day get off to an amazing start.
*Don’t forget to cook these at a lower temperature because it will help set the granola set and make the shape more stable!
Tangy Strawberry Sorbet + Almond Granola Cups
- 1 ½ cups gluten free rolled oats
- 1½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup hemp hearts
- ⅓ cup shredded coconut
- ¾ teaspoon almond extract
- ½ cup almond butter
- 2 Tablespoons sorghum syrup or maple syrup
- 1 teaspoon coconut oil
- ¼ cup balsamic vinegar
- 2 tablespoons sorghum syrup
- 1 teaspoon vanilla extract
- 2 - 12 oz bags frozen organic strawberries, washed and stemless
- 1-2 tablespoons of water as necessary
- Preheat oven to 340 °F
- Lightly grease a 12 cup muffin tin.
- In a medium size bowl, mix all dry ingredients together. Set aside.
- In another medium sized mixing bowl, combine all wet ingredients and add to dry ingredients.
- Add ¼ cup of the dough to each greased muffin tin.
- Refrigerate for at least 15 minutes so the dough will bind, then use the back of a teaspoon to gently press against the bottom and sides of each cup.
- Bake for 10-12 minutes, or until lightly browned.
- Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.
- In a high speed blender add the balsamic vinegar, sorghum syrup, vanilla, and strawberries.
- Turn blender on and slowly increase speed for 30-60 seconds. Use the tamper to depress ingredients into the blades.
- Turn the machine off after 60 seconds, so as not to over-mix.
- Serve in almond granola cups.
You could also make this in a food processor by using the same process.
If you have leftovers it can be frozen in a freezer safe container for up to 3 months.
Once frozen it will resemble more of a strawberry ice. Defrost for 5-10 minutes before scooping the strawberry frozen dessert. Label and date the container.
Calories: 190 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 15 grams, Sugar: 3 grams, Sodium: 50 milligrams, Fiber: 4 grams, Protein: 7 grams, Cholesterol: 0 milligrams
Triad to Wellness has provided nutrition communication services to Sorghum Checkoff and Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.