Vegan MoFo 23: Spiced Carrot-Pumpkin 3-Grain-ola

Let the tears roll and the teddy-bear hugging commence because today marks the second-to-last day of Vegan MoFo. I sure had a blast discovering a plethora of new blogs from all around the world and an even huger array of insanely creative recipes, as well as contributing my own two-cents everyday. Well…almost everyday. But I certainly met the 20-post quota set by the MoFo organizers, so I still deserve a pat on the back. Constant posting is hard! Sheesh, stop looking at me all judgey-like.

Vegan MoFo offered one last event to finish off the blogging whirlwind of October with their fourth Iron Chef Challenge of the month. The secret ingredients…carrots and oats! After adding The Spiced Plate’s Carrot Granola to my list of must-make recipes and discovering the culinary playground (you’ll understand why it’s an adventure when you try it for yourself) of popping amaranth from YumUniverse not but a week prior to the latest MoFo battle, I immediately planned to combine the two sources of inspiration and whip up an original concoction of…

Spiced Carrot-Pumpkin 3-Grain-ola (Gluten Free, Soy Free, Oil Free)—Adapted from The Spiced Plate.

Makes about 8-9 cups.

Ingredients:

  • 1 cup gluten-free oats
  • 2 cups raw buckwheat groats
  • 1 cup popped amaranth (from about 5 tbsp uncooked amaranth.)
  • 3 large carrots, grated (about 14 oz.)
  • 1 cup mixed seeds and nuts, chopped (I used 1/3 cup each flaxseed meal, hemp seeds, and almonds.)
  • 1 15-oz can pumpkin puree (about 1 1/2 cups.)
  • 2 tbsp liquid sweetener of choice (I used date syrup.)
  • 1/2 tsp vanilla extract
  • 2 tbsp cinnamon
  • 2 tbsp cardamom

Preheat oven to 300°F.

In a very large mixing bowl, combine all dry ingredients—oats through seeds/nuts. In a smaller bowl, stir together the rest of the ingredients until well combined. Add the wet ingredients to the dry and stir until evenly moistened.

Divide the mixture between two baking sheets and spread into a single even layer on each sheet. Bake for 40-60 minutes or until golden brown and crunchy, stirring every 10-15 minutes.

Recipe submitted to the Vegan MoFo Iron Chef Challenge and Wellness Weekend, recipe featured on Health Freak Food.

Another successful granola-making extravaganza! My previous recipe for Power Pumpkin Granola differs substantially from this one, though both taste absolutely spectacular and perfectly accompany both smoothies or a simple bowl of soy milk.

Comment Provoking Questions: What unorthodox ingredients do you like to mix into your granola? What are your favorite recipes involving both carrots and oats? How do you enjoy your granola?

Until next time, Ali.

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13 thoughts on “Vegan MoFo 23: Spiced Carrot-Pumpkin 3-Grain-ola

  1. Pingback: Iron Chef #4 Roundup: Carrots and Oats | VeganMoFo

  2. Pingback: Wellness Weekend November 3-7, 2011 | Diet, Dessert and Dogs

  3. Pingback: Wellness Weekend November 3-7, 2011 | Ricki Heller

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