Raw Carrot Cake Granola
A raw breakfast recipe with a twist…it takes its inspiration from a cake which is one of my all-time favs!
This recipe serves 8
Time: 30 Minutes
Equipment: chopping board, chefs knife, high speed blender, food processor, mixing bowl, wooden spoon, dehydrated or over, storage jar.
INGREDIENTS:
- 1 cup pecans soaked overnight
- 1 cup walnuts soaked overnight
- ½ cup macadamias soaked overnight
- 1 cup oats
- 1 tablespoon pumpkin spice or mixed spice
- 2 teaspoons ground ginger
- 9 ozs carrot grated
- ½ cup raisins soaked 1 hour
- 1 teaspoon orange zest from 1 orange
- ½ teaspoon sea salt
For the date paste:
- 1 cup medjool dates
- 1 cup orange juice
METHOD:
Grind all ingredients except the date paste ingredients in a food processor until broken down to desired consistency.
Blend dates and orange juice together in a high-speed blender until smooth. You can add a little water to get it to blend if you don’t have a strong enough blender.
Mix first set of ingredients in a bowl with the date paste.
Dehydrate overnight, for around 8 to 12 hours at 115 degrees F. If you don’t have a dehydrator use the oven on the lowest temperature for 2-4 hours
Store in a sealed container for up to 2 weeks.