Want to try something different for breakfast, then why not try a bowl of this home-made Carrot and Raisin 'Cake' Muesli to kick-start your day.
This Carrot and Raisin 'Cake' Muesli recipe came about last week when I found myself with an excess of carrots that had to be used or thrown in the compost bin, well being a thrifty home cook - of course they were in a number of homely dishes, such as this Vegan Carrot, Potato and Peas Curry.
I knew this combination of carrots and rolled oats would work, as I made some Carrot and Raisin Flapjacks last year and they proved to be popular amongst family members. What I wasn't too sure about was if the grated carrots. Of course to simplify the process, I could have just thrown in the raw grated carrots to the muesli base, but most people would know that carrots leech out their juices and this would only make the muesli mouldy once put into its container, so I decided to bake them in a preheated oven, (as I don't have a food dehydrator at present). I wasn't quite sure if doing this would frazzle the grated carrots to crisp chards, but it was worth experimenting. I have to say I was pleased with the result. The grated carrot dried well on baking.
You can add other nuts to this recipe, but traditionally walnuts are used in carrot cake it you wish to stay with the carrot cake goodness boundaries.
I am sharing this very summery dish over to Javelin Warrior's for his Made with Love Mondays; Fat Tuesday hosted by Jill at Real Food Forager.
Carrot and Raisin 'Cake' Muesli
4 - 6 Portions
1 large carrot, grated
250g Rolled Porridge Oats
50g broken nuts, preferably walnuts
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ginger powder
Preheat oven to gas mark 5.
Spread the grated carrots onto a non-stick baking sheet and put in oven on middle shelf for 15 minutes, then turn off the oven and leave in there to cool down completely. Please note that my oven is fan-assisted, you may need to adjust yours in accordance with manufacturers instructions. If you have a food dehydrator, you can follow the manufacturer instructions.
Then when the carrots are cool, simply tip all the ingredients into a large bowl, stir well with a wooden spoon and decant into a kilner jar or Tupperware tub with a fitting lid and seal until ready to enjoy.