I was excited to find a new online specialty food store – Real Foods based in Edinburgh. I was very happy when I got my order yesterday. There are a few old favourites, and some new things I’m looking forward to trying, and reviewing, and who knows: recreating – whoop whoop!
I ordered on Monday, and the order came by lunchtime on Thursday – not bad for free delivery! unfortunately my broccoli bread was a bit battered (probably had a fight with the coconut oil). I mentioned in on Facebook, and they offered to replace the product, how’s that for customer service! They say they deliver internationally, so definitely worth a look at their fab specialty ranges. Please note, I am in no way affiliated with them, I’ve had some bad experiences ordering products online, so I am more than happy to report when I have a good experience – share the love. Bring on some baking this weekend!
Enough about that, on to some baking I did earlier in the week…I’ve come up with a new granola recipe – all on my own. After all my quinoa granola was gone I was umming and ahhing about whether I wanted to make buckwheat, amaranth, or regular oat granola. I knew I wanted it to be low or no added sugar, and oil free. I was getting quite excited thinking about the ingredients I could use (I know, I need to get out more). How about banana, dried fruit, nuts, nut butters. Then I had (what I thought was) a brilliant idea – carrot cake granola. I’m sure I’m not the first person to come up with this idea, but I wanted it to be mine, so I didn’t google it. Instead I idea-stormed it on the train on the way home.
I got really excited. I knew I wouldn’t have time to make it when I got home, but I was already
foaming at the mouth drooling at the thought.
Instead of choosing just one ‘grain’ I could use several! What goes into carrot cake? Dates, ooh yes dates would make a nice binding agent. Cinnamon, oh yes, gotta have a nice dose of cinnamon. Oh and walnuts, carrots were made to go with walnuts in cake!
There, I had a good base, I just needed to work out the ratios. Granola is really easy: take a selection of dry ingredients, mix them into some wet ingredients, and bake. Fab!
The walnuts didn’t make it into the final cut, but it didn’t stop me adding a few when I sprinkled the granola onto my green smoothie.
Carrot Cake Granola
- 100g rolled oats (ensure you have gluten free oats if necessary)
- 50g raw buckwheat groats
- 50g amaranth seeds (dry)
- 80g carrot, roughly chopped in a food processor
- 1tsp ground cinnamon
- 75g dates
- 2tbsp almond butter
- 3tbsp maple syrup
- 1 tsp vanilla bean paste
- 1tbsp orange juice
- The night before (or the morning before if you make this in the evening) put the dates, almond butter and maple syrup into a bowl and leave in the fridge overnight to soak
- In the morning/evening preheat the oven to 150C. Put the soaked dates, almond butter and maple syrup into a food processor with the vanilla bean paste. Add the orange juice to loosen.
- Put all the dry ingredients into a bowl and mix.
- Add the wet ingredients to the dry and stir to combine.
- Line your baking sheet with greaseproof paper (makes it easier to transport to a container – if it makes it that far)
- Bake in the oven for 15-20 minutes, it’s a fairly low heat.
- At this point take it out of the oven and give it a good stir. Think about bringing the pieces at the outside to the inside, and vice versa.
- Put it back in the oven for 10-15 minutes until dry and starting to crisp. Leave on the baking tray to cool, taste a bit (or two). It will crisp up on cooling. Place in an airtight container.
Nutritional Information for entire recipe: 1,351cal, 224g carbs, of which 9g sugar, 32g fat, 37g protein. Information calculated by Myfitnesspal.com. You decide the portion size 🙂