Grain Free Carrot Cake Granola
Makes 1 Jar
- 1 Cup of Ground Almonds (120g)
- 1/2 Cup of Desiccated Coconut (45g)
- 1 Cup of Flaked Almonds (100g)
- 2 Medium Carrots
- 3/4 Cup of Walnuts (75g)
- 1 Teaspoon of Mixed Spice or Cinnamon
- 1/2 Teaspoon of Vanilla Powder
- 1/4 Cup of Coconut Oil, Melted (60ml)
- 1/4 Cup of Honey/Maple Syrup (60ml)
I’ve just moved house and there’s no better way to break in a new kitchen than to fill the house with the smell of fresh granola. Carrot cake is one of my favourite things and this is such a yummy twist on my other flavours, you won’t believe how much it tastes like it! Perfect for upcoming winter mornings and a handful (or three!) makes a delicious healthy snack.
Roughly chop the walnuts and add them to a large bowl. Add in all of the dry ingredients in and mix it all to combine. Then mix in the grated carrot.
Then add the coconut oil, followed by the maple syrup and mix.
Spread the mixture out evenly on a baking sheet and bake at 180 ‘C for about 25 minutes. Check it half way through and mix it around with a spatula so that it cooks evenly. When it’s a toasted golden colour take it out and use the spatula again to break up any big chunks.
Leave it to cool completely before storing it so that it gets nice and crunchy.