CARROT CAKE GRANOLA
Combine mixed spice, grated carrot, sultanas, walnuts and oats for a granola that's reminiscent of our favourite bake - use it to top yogurt or a real carrot cake!
Provided by Esther Clark
Categories Dessert
Time 50m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss together the oats with the mixed spice, roughly chopped walnuts and carrot (after squeezing out excess liquid) in an oven tray. Stir through the melted unsalted butter or coconut oil and the runny honey, then bake for 35-40 mins until golden brown, stirring halfway. Leave to cool completely, stir through the sultanas and store (see below). Serve with thick Greek yogurt and fruit, such as berries and sliced apple, or sprinkle on a carrot cake.
Nutrition Facts : Calories 337 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.04 milligram of sodium
HERITAGE CARROTS WITH HAZELNUT GRANOLA
Try these caramelised, nutty carrots as a stunning side dish. You can make the granola up to two days in advance and keep it in an airtight container
Provided by Merlin Labron-Johnson
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- First, make the granola. Heat the oven to 160C/140C fan/gas 3. Melt the butter with the honey in the microwave for 40 seconds. Toast the oats, seeds and hazelnuts on a baking tray in the oven for 5 mins. Remove from the oven, mix with the melted butter mixture and return to the oven for another 8 mins. Stir well, then return to the oven for another 8 mins until the granola is golden and toasted. Season with salt and set aside to cool. Can be made up to two days ahead and kept in an airtight container.
- Turn up the oven to 200C/180C fan/gas 6. Put the baby carrots in foil with a glug of olive oil, the thyme and a little seasoning. Wrap in an envelope and bake for 20 mins or until tender.
- Meanwhile, make the purée by heating 80g butter in a pan and gently frying the carrot slices with 50ml water until they start to caramelise. Keep over a low heat for about 15 mins until deeply coloured and completely tender. Leave to cool a little, then put in a blender. Blend with 25ml water until smooth, then season.
- Melt the remaining 20g butter and cook until just brown with a nutty smell. To serve, divide the purée between two plates. Cut the baby carrots into two to three pieces and sit on top of the purée. Drizzle with a little of the brown butter, sprinkle over generous amounts of the granola and finish with a grating of the cheese and a pinch of sea salt.
Nutrition Facts : Calories 580 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
W.K. KELLOGG MICROSITE
Want to raise your breakfast game? This recipe will take your toast to the next level
Provided by W.K. Kellogg
Yield 1
Number Of Ingredients 10
Steps:
- Heat the oat drink and spread in a pan over a low heat. Stir until the spread has melted completely, then stir in the agave nectar. Set aside to cool until lukewarm
- Combine the flour, yeast, mixed spice, cinnamon and a pinch of salt in a large bowl. Make a well in the centre and pour in the cooled oat mixture. Mix to form a dough, then add the mixed fruit, granola and zest - keep mixing until everything is fully incorporated. Turn out onto a work surface dusted with flour and knead for about 10 mins, until the dough is smooth and elastic. Add the dough to a large bowl, cover and leave in a warm place to rise for 1 hr, or until doubled in size
- Once risen, form the dough into a loaf shape and put into a greased 2lb loaf tin. Cover with oiled cling-film and leave to rise for 30 mins, or until doubled in size
- Heat the oven to 220C/200C fan/gas 8. Brush the risen dough with a little oat milk and bake for 25-30 mins, or until the dough rises, browns and sounds hollow when tapped on the bottom. Allow to cool before slicing
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