Gluten Free Carrot Cake Granola

Ingredients

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.

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Steps

1

Pre - Heating

Preheat the oven to 180C, gas mark 4 and lightly grease the oven baking tray.

2

Preparation

Using 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.

3

Spoon into a large bowl.

4

Processing

Place the nuts in the food processor and select Manual M2. Pulse 3-4 times to chop up the nuts coarsely.

5

Place the nuts in the bowl with the rest of the ingredients except the goji berries.

6

Stir the mixture to thoroughly combine so that the mixture is coated and starts to stick together. You may find using your hands.

7

Spread the granola in a thin layer on the baking tray.

8

Baking

Cook for 30 minutes until lightly golden stirring occasionally to prevent burning.

9

Storing / Final Touches

Allow to cool then stir in the raisins or goji berries. Store in an airtight container

Enjoy

Gluten Free Carrot Cake Granola

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Nutritional information

Per Serving
341
Kcal
25.8
Fat
8.1g
Saturates
18.6
Carbohydrates
6.2
Sugars
7g
Protein
0g
Salt

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