I’ve been juicing a lot lately and more consistently which has led me to have an overabundance of shredded carrot/carrot pulp! I’ve managed to use it in quite a few different ways and this raw carrot cake granola cereal is the latest carrot inspired recipe!
I actually make what we call granola cereal (because we could never decide which one it was!) every week on Sunday mornings. I always let the kids pick which kind they want me to make and when I tell you this may be their favorite food EVER, it is not an exaggeration! They will even ask me every morning when they wake up “are we having cereal today?” in hopes that we will!
We’ve come up with just a few varieties over the past few months….chocolate cherry, peanut butter chocolate chip, blueberry chai, loaded oatmeal raisin cookie, pineapple upside down cake…the possibilities are endless! But their favorite HANDS DOWN in the strawberry version with freeze-dried strawberries. They’ll actually ask for it every time almost! But I’m able to convince them to try something different most of the time–as was the case with this carrot cake variation!
So enough about my kids, let’s get to the granola! For this version I deviated slightly from my original master recipe to make it even more healthy! I usually use quite a bit of Garden of Life Protein Powder (sometimes the plantbased meal replacement one or the Protein & Greens) and a hefty amount of melted coconut oil, but I eliminated the oil completely this time and cut WAY back on the protein powder, which you could definitely omit if you want to!
Even with the changes, what resulted was an absolutely DELICIOUS carrot cake granola cereal that my whole family liked better than the original master recipe. I love the fiber and protein you get from the hemp, chia and flaxseed, good carbs from the oats, bits of sweet from the raisins and a little crunch from the toasted pecans! Not to mention a little veggie from the carrots. It truly reminds me of carrot cake in a bowl! Ok, minus the cream cheese frosting but you get the idea. 🙂
One of the best combos around is apple and caramel and you can’t help but notice those ginormous dipped apples when you go in a store like Wal-mart at this time of year. You know the ones, covered in every sugary things known to man–M&M’s, Oreos, sprinkles, candy corn, gummy bears, three different kinds of chocolate, etc, etc–yeah, those.
The candy is bad enough but the caramel isn’t much better. Let’s take a peak at the ingredients…high fructose corn syrup, milk, sugar, butter, artificial flavors, palm oil and of course tons of preservatives. So essentially it’s crap. But thankfully there are some great alternatives to get your caramel+apple fix and this recipe in my opinion is better than any huge, sugar covered apple you could buy.
The salted caramel sauce has the perfect amount of salt to offset the sweet of the caramel and chocolate and I love the little bites of chocolate chips and pecans sprinkled over all of it. The best part of course is that it’s totally dairy and refined sugar FREE.
Have you heard of dessert hummus? Sounds kind of gross, right? When you think of hummus you typically think savory, spicy, chickpea goodness served with veggies, crisp chips and deliciously soft, warm pita bread. You usually don’t think of dessert. But this recipe will forever change the way you view hummus! Because chickpeas have a fairly neutral flavor, they are a great base for MANY things (brownies, fudge, etc). Kind of like avocado…remember this awesome Chocolate Avocado Pudding made with avocados?! Yeah, it was awesome. But back to the hummus…in a word, this stuff ROCKS. You would never know it was made with BEANS and you definitely don’t have to tell people. I absolutely love that it is healthy and a perfect holiday treat. I served it with graham crackers, gluten-free cinnamon crisp cookies and tart fuji apples. I actually liked the apples best for dipping! That is when I was actually using something to dip it with and not just eating it with a spoon. Kind of addictive. But in a good way! Try this for your next holiday party just don’t mention the beans! 😉
I am into FAST recipes these days. But of course they still have to be delicious. And obviously were in the full swing of fall so they either need pumpkin or apples involved somehow. Which gives us this super moist, super yummy Praline-Apple Bread. I love quick breads, especially ones that are topped with a gooey praline topping. The chunks of apples, bursts of cinnamon chips and crunchy, toasted pecans make this bread perfect for a brunch, snack or after dinner dessert! I took it to a mommy/baby play date and it was almost gone by the time we left! I call that a successful recipe!
2 c. Finely Chopped, Peeled Jonagold Apples (or golden delicious, granny smith, etc. It ended up being about 3 large apples.)
1½ c. Cinnamon Chips
1 c. Chopped Pecans, toasted
½ c. Unsalted Butter
½ c. Dark Brown Sugar, firmly packed
½ t. Pure Vanilla Extract
Preheat oven to 350 degrees. Grease and flour a 9x5-inch loaf pan.
In the bowl of an electric mixer, beat the sour cream, sugar, eggs and vanilla on low speed for 2 minutes or until blended.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and apple pie spice. Add to sour cream mixture, beating just until blended. Fold in apples, ½ cup of pecans and 1 cup of cinnamon chips. Pour batter into loaf pan and sprinkle with remaining pecans and cinnamon chips, lightly pressing them into the top of the batter.
Bake for 1 hour to 1 hour and 5 minutes or until a tester inserted in the middle comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning (I missed the tip about the foil and my edges were well done so I strongly recommend doing it.) Cool in pan on wire rack, placed over a baking sheet, for 10 minutes; remove from pan to wire rack.
Bring butter and brown sugar to a boil in a medium, heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat and spoon over top of bread. Let cool completely. Store in an air-tight container.
Fall is in the air! Cooler weather, leaves falling, sweaters and boots, bonfires, apple and pumpkin EVERYTHING. I love it! Definitely my favorite season. So I thought I’d start things right with this recipe for Pumpkin Crunch Cake. I saw this recipe on The Picky Apple and since it had over HALF A MILLION pins on Pinterest, I thought it might be a good one to try. The bottom is like a yummy custard type pumpkin pie and the top is cakey and slightly crunchy from the pecans. So good! I topped mine with homemade cinnamon whipped cream, Bourbon Salted Caramel from Fat Toad Farm and organic dark chocolate chips. If you’re looking for a delicious fall recipe, this is the one!
Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips
1, 15 oz. Can Pumpkin Puree (NOT pumpkin pie mix)
1, 12 oz. Can Evaporated Milk
3 Large Eggs, room temperature
1½ c. Sugar
1 t. Cinnamon
½ t. Salt
1 t. Pure Vanilla Extract
1, 18.25 oz. Spice Cake Mix
1½ c. Pecans
1 c. Unsalted Butter, melted
Cinnamon Whipped Cream
Dark Chocolate Chips
Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9x13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and dark chocolate chips.