Indigenous Granola

Name: Indigenous Granola (Sú Kpaŋkpáŋla)
Cuisine: American
Ingredients: 1 cup Corn Nuts; ½ cup popped amaranth grain; ¼ cup maple syrup; ¼ cup hemp seeds; 1 cup Toasted Pumpkin Seeds; 2 cups Toasted Sunflower Seeds; Assorted dried cherries, blueberries, cranberries to taste; 3 tablespoons sunflower oil; Assorted dried cherries, blueberries, cranberries to taste; Assorted dried cherries, blueberries, cranberries to taste

Sú Kpaŋkpáŋla

Preparation info

Makes about
4 to 5 cups

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

We keep this on hand for breakfasts and to garnish our sorbets. It also makes a delicious snack.

Ingredients

2 cups Toasted Sunflower Seeds
1 cup Toasted Pumpkin Seeds

Americas
United States
Garnish
Snack
Vegan
Breakfast
Gluten-free

Method

Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a large mixing bowl, using your hands, mix together all of the ingredients except the dried fruit. (It’s messy but fun if you get a kid to help.) Spread the mixture out on the parchment paper and