Ingredients
- 150 g sweet potato, chopped.
- 100 g carrot, chopped.
- 1 tablespoon coconut oil.
- 1/4 teaspoon cloves, ground.
- 1/4 teaspoon ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- 1 teaspoon cinnamon, ground.
- 2 teaspoons vanilla extract.
- 1 pinch sea salt.
- 80 g coconut flakes.
- 100 g almond meal.
- 100 g almonds, sliced.
- 100 g pecans, chopped.
- 80 g pumpkin seeds.
- 80 g sunflower seeds.
- 3 tablespoons flaxseeds, ground.
To Serve
- 5 tablespoons coconut yoghurt.
- Almond or coconut milk.
- 1/2 teaspoon cinnamon, ground.
- 1 small handful blueberries.
Directions
- 1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Line a large baking tray with baking paper, or grease the surface with a touch of coconut oil. Steam the sweet potatoes and carrots until soft, for 15–20 minutes.
2. Once cooked, put the sweet potatoes and carrots into a high-powered blender, along with the coconut oil, cloves, ginger, nutmeg, cinnamon, vanilla extract and salt, and blend. You may need to add up to 220ml (8fl oz) of water if it’s hard to blend, but be careful not to make the purée too watery. Allow the mixture to cool while you prepare the dry ingredients.
3. In a large bowl, combine the coconut flakes, ground and sliced almonds, pecans and seeds. Add the wet ingredients from the blender to the dry ingredients and stir until well combined. The dry ingredients should be thoroughly coated. Spread the granola in a thin layer on the prepared tray and bake for 20 minutes.
4. Remove the tray from the oven and turn the granola to prevent it burning – oven temperatures can vary, so keep a close eye the first few times you make it. Return to the oven, this time leaving the oven door open a few centimetres – this will allow moisture from the oven to escape and will help crisp up the granola. Bake for a further 25–30 minutes, or until the granola is golden and crunchy.
5. Remove from the oven and allow to cool, then put into an airtight container and store for up to 2 weeks.
5. To serve, spoon 60g of granola into a bowl. Top with the yogurt or milk, sprinkle with the cinnamon and blueberries, then eat and enjoy.
This deliciously spiced granola gets its sweetness from fibrous sweet potatoes and carrots, which will keep your blood sugars from spiking. Meanwhile, healing cinnamon also helps to balance out your insulin. A breakfast of champions!
Ingredients
- 150 g sweet potato, chopped.
- 100 g carrot, chopped.
- 1 tablespoon coconut oil.
- 1/4 teaspoon cloves, ground.
- 1/4 teaspoon ginger, ground.
- 1/4 teaspoon nutmeg, ground.
- 1 teaspoon cinnamon, ground.
- 2 teaspoons vanilla extract.
- 1 pinch sea salt.
- 80 g coconut flakes.
- 100 g almond meal.
- 100 g almonds, sliced.
- 100 g pecans, chopped.
- 80 g pumpkin seeds.
- 80 g sunflower seeds.
- 3 tablespoons flaxseeds, ground.
To Serve
- 5 tablespoons coconut yoghurt.
- Almond or coconut milk.
- 1/2 teaspoon cinnamon, ground.
- 1 small handful blueberries.
Directions
- 1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Line a large baking tray with baking paper, or grease the surface with a touch of coconut oil. Steam the sweet potatoes and carrots until soft, for 15–20 minutes.
2. Once cooked, put the sweet potatoes and carrots into a high-powered blender, along with the coconut oil, cloves, ginger, nutmeg, cinnamon, vanilla extract and salt, and blend. You may need to add up to 220ml (8fl oz) of water if it’s hard to blend, but be careful not to make the purée too watery. Allow the mixture to cool while you prepare the dry ingredients.
3. In a large bowl, combine the coconut flakes, ground and sliced almonds, pecans and seeds. Add the wet ingredients from the blender to the dry ingredients and stir until well combined. The dry ingredients should be thoroughly coated. Spread the granola in a thin layer on the prepared tray and bake for 20 minutes.
4. Remove the tray from the oven and turn the granola to prevent it burning – oven temperatures can vary, so keep a close eye the first few times you make it. Return to the oven, this time leaving the oven door open a few centimetres – this will allow moisture from the oven to escape and will help crisp up the granola. Bake for a further 25–30 minutes, or until the granola is golden and crunchy.
5. Remove from the oven and allow to cool, then put into an airtight container and store for up to 2 weeks.
5. To serve, spoon 60g of granola into a bowl. Top with the yogurt or milk, sprinkle with the cinnamon and blueberries, then eat and enjoy.