Sunday, June 10, 2012

Paleo Carrot Cake Granola (Whole30, Day 22)



As I'm nearing the home stretch I got the itch to bake. I made today's recipe with a little sweetener for my kids and without for myself. I confess, I did sample the one containing maple syrup, and I don't feel that I've totally reset my whole system! AND I definitely feel I used less than I likely would have a couple of weeks ago.

My granola recipe was inspired by my desire to put leftover carrot pulp (from my juicer) to good use. I have shared carrot pulp muffins in the past; I think today's granola was even more delicious!

If you don't have a juicer, you could always run carrots through the food processor, or even buy jarred, pureed baby foot carrots. I found the 2 tbs. of maple syrup was just right for sweetness, but you could experiment with more of less syrup or also raw honey. 


My non-sweetened batch still was a bit sweet thanks to the carrot and applesauce. I also think raisins would be a nice addition, though that would obviously hike up the sugar content too. I would scatter them into the granola during the last 5 minutes of baking.


Carrot Cake Granola

3 cups total granola “base” of nuts & seeds (I used raw pecans, sliced almonds & sunflower seeds)
2 tsp. pumpkin pie spice (can also use 1 tsp. cinnamon plus 1/4 tsp. each nutmeg & allspice)
pinch of salt
1/4 cup unsweetened applesauce
1/2 cup carrot pulp or puree
2 tbs. raw honey or maple syrup
2 egg whites, beaten until frothy
1/2 tsp. almond or vanilla extract
1/2 cup unsweetened shredded coconut



Preheat oven to 325. Place granola base in a large bowl and add spices and salt. In a separate smaller bowl combine applesauce, carrot, liquid sweetener, extract and egg whites. Pour wet ingredients into dry and mix well.

Spread out on a greased or Silpat-lined baking sheet. Bake for 30 minutes, then flip over and stir in coconut. Bake for an additional 15 minutes. Allow granola to cool so that it will crisp up.



Today's menu:
breakfast - small bowl granola topped with coconut milk and blueberries
lunch - cauliflower soup with crumbled chicken sausage
dinner - (out) salad with blackened tilapia (did have some roasted corn on it)

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