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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

Gluten Free Carrot Cake Granola

Features:
  • Gluten Free
  • Serves 12
  • Medium

Ingredients

Directions

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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

1
Done

Pre - Heating

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

2
Done

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
Done

Spoon into a large bowl.

4
Done

Processing

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

5
Done

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

6
Done

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

7
Done

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

8
Done

Baking

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

9
Done

Storing / Final Touches

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

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