Gluten Free Carrot Cake Granola
I juice on a daily basis. Not only for myself, but for my husband, whom frequently request's carrot juice.
Each day I stare at all of my veggie pulp and try to figure out what to do with it. We live in an apartment, therefore I do not have a compost bin. It bothers me just throwing it in the trash or down the garbage disposal, such a waste!
This recipe is my solution. A really, really delicious solution. I turned my carrot pulp into a breakfast of champions. Granola that is high in protein, has very little sugar and of course is free of all grains!
- 3 Cups Nuts or Seeds (any combo. I used Walnuts, Almonds & Sunflower Seeds)
- 1/2 cup- 2 cups raisins (This is to your preference. Feel free to leave them out all together if their sugar content is too high).
- 1/2 Cup Nut or Seed Flour (For Example: Almond, Cashew, Peanut or Sunflower Seed Flour- check out Nuts.com)
- 1.5- 2 Cups semi dry Carrot Pulp (Grated carrots may work too- the baking time may just increase).
- 3 Tbs Cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Applesauce (no sugar added).
- 1 Tsp. Vanilla Extract
- 1- 1 1/2 Tsp Nunaturals Liquid Stevia to taste.
- In a food processor pulse nuts/seeds until they resemble the size of oats. Pour them into a bowl and mix with the raisins, Nut Flour, Carrots, Cinnamon and salt.
- Mix in the wet ingredients (Applesauce, Vanilla Extract and Stevia). Allow the mixture to remain clumpy.
- Place on a large rimmed cookie sheet and spread out, leaving the mixture in clumps. Bake at 210 degrees until dehydrated. If you want to keep your granola clumps large limit how much you stir the granola in the pan while it bakes. This process will take anywhere from 6-8 hours. If you are short on time the heat can be bumped up to 220 degrees, just be cautious to avoid the nuts toasting too much. This low temperature is important to keep the nuts from burning.
- This recipe can be made raw for those that have a dehydrator, The nuts can also be soaked a day in advance as well.
- Though not essential I like to add an additional cup or so of carrot pulp to the baking sheet roughly an hour before its done as much of the pulp placed in the oven with the first batch will shrink down while its drying out.
- For those not concerned with avoiding sugar, instead of using applesauce you can try agave, coconut nectar or honey . If you use any of these options omit the stevia.
- Take note that the unbaked version of this granola will be much more sweet than the baked version. I noticed that the sweetness and other flavors mellowed immensely during baking. So when you are flavoring your granola- use more stevia than you would think you need and by the time it finished in the oven the granola will taste perfect.
- Try adding in Coconut Flakes, or any other dried fruit that strikes your fancy!