Sweet potato and carrot granola

Yep you read that right!  You won’t believe this doesn’t have any grains in it, or how good it tastes.  Keeps well too – a week in the fridge in an air tight container (couldn’t resist it any longer ….)

About this Recipe

I am not paleo, but I am sometimes a bit too fond of oats!  Not that oats are bad for us at all, but to have variety of wholefoods in the diet is the best option.  So this is a great recipe to switch things around a bit, try something new.

Thank you to Anglique Panagos for  the original recipe in ‘The Balance Plan’, now tweaked and made my own.   Ingenious, delicious, nutritious. 

 

Ingredients

  • 150g sweet potatoes (scrubbed but not peeled)
  • 100g carrots (scrubbed but not peeled)
  • 1 tbsp coconut oil
  • 1 tsp each of cinnamon & mixed spice
  • 2 tsp good quality vanilla extract
  • 60g coconut shards
  • 100g ground nuts (I used almond)
  • 100g sliced almonds
  • 80g sunflower seeds
  • 80g pumpkin seeds
  • 3 tbsp ground linseeds
  • 80g chopped pecans

Method

  1. The carrot and sweet potato need to be cooked before you start. Whether you steam them or roast them is up to you.  When cooked let them cool a little.
  2. Turn the oven onto 170 / 150 fan and line your biggest baking tray with baking paper.
  3. Place them in a big bowl that can take a handblender, or a food processor. Add the spices, vanilla, coconut oil and whizz up.  You may also need a splash of water to get the mixture to a thick puree – but be careful not to add too much water. 
  4. Add the coconut flakes, all the seeds, the ground nuts, & sliced almonds.
  5. Stir really well then spread it out on the baking tray as much as possible.
  6. Bake for 20 minutes, add the chopped pecans and stir well.
  7. Bake for another 15 minutes, stir again and watch it isn’t starting to go too brown. If it is, turn the oven down, or move the tray to a lower shelf.
  8. It probably needs about another 10 minutes cooking now, but that will depend on your oven. I quite like to turn off the oven then leave it to cool inside for a while to really crisp up.

Servings:

6-8

Ready In:

40 – 45 mins baking + steaming of the root veg

Good For:

Anytime

Health Benefits

Carrots— Great for the liver (detoxifier), the gut (fibre) & the kidney.  Also well known for being good for the eyes, & the skin (in moderation!), for the digestive system & the urinary tract.  A multitude of vitamins & minerals + high in fibre.  A great all round vegetable with so many versatile uses.

Sweet potato is outstandingly rich in Vitamin A (great for the eyes and the skin), also good for Vitamin C, calcium, iron and potassium—though do eat the skin.  A popular choice for those looking to balance their blood sugars as they are better than at this than the ordinary jacket potato—unless you bake them slow and long in which case they caramlise (yummy in cakes!). 

Almonds are a rich source of many nutrients such as Vitamin E, calcium, magnesium.  They are also a great healthy fat to eat, as well as fibre and protein.  Great for the skin, the heart, the brain, the gut. 

Sunflower seeds—Great for the heart & lowering cholesterol, improving skin, eyesight & your cells.  Wonderful source of good fats, protein and nutrients. A serving of sunflower seeds contains almost 80% of your daily Vitamin E, 70% of your copper.  Also high in B vitamins & selenium.

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Low Sugar

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Vegetarian

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Vegan

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Gluten Free

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