Ingredients
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60g Coconut Oil
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1 Orange - Juice and Zest
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30g Xylitol
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1 tsp Vanilla Extract
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60g Carrot Grated, Carrot Pulp
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Pinch Sea Salt
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2 tsp Ground Cinnamon
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125g Cashew nuts or Almonds
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60g Walnuts
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125g Pecan nuts
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60g Mixed Seeds
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125g Gluten Free Oats
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30g Desiccated Coconut
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60g Goji Berries or Raisins
Directions
A delicious gluten free granola. This is also a great way to use up leftover carrot pulp from juicing. Using orange juice and xylitol naturally sweetens this granola without the need for sugars and syrups. Make up a batch of this granola and store in an airtight container for up to 2 weeks. Delicious served with yogurt and fruit as a healthy breakfast or snack.
Steps
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1
Done
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Pre - HeatingPreheat the oven to 180C, gas mark 4 and lightly grease the oven baking tray. |
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2
Done
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PreparationUsing the juicer attachment of the food processor juice the orange. Remove the juicer attachment and add the blade. Add the coconut oil, xylitol, vanilla, carrot, sea salt and cinnamon. Select Manual (M1) and blend for 1 minute until smooth. |
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3
Done
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Spoon into a large bowl. |
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4
Done
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ProcessingPlace the nuts in the food processor and select Manual M2. Pulse 3-4 times to chop up the nuts coarsely. |
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5
Done
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Place the nuts in the bowl with the rest of the ingredients except the goji berries. |
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6
Done
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Stir the mixture to thoroughly combine so that the mixture is coated and starts to stick together. You may find using your hands. |
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7
Done
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Spread the granola in a thin layer on the baking tray. |
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8
Done
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BakingCook for 30 minutes until lightly golden stirring occasionally to prevent burning. |
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9
Done
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Storing / Final TouchesAllow to cool then stir in the raisins or goji berries. Store in an airtight container |
