The day I made a masterpiece granola inspired by carrot cake.
I'll put it in the refrigerator and start making the starter tomorrow.
I'm going to make some granola today.
The last batch was very delicious, but I wanted to make it less sweet, so I omitted the sugar that I usually mix with the flour, and halved the honey that I melted with this oil.
Last time I used beet oligosaccharide, but this time I used honey.
For the oil, I used rice bran oil last time, but this time I used a half-and-half mix of rice bran oil and olive oil.
Last time it got quite toasted after 40 minutes, so this time I'll bake it for 30 minutes and keep an eye on it.
I'll take it out halfway through, and since the bottom part is lighter in color, I'll mix it from bottom to top and bake it again.
I had a flash of inspiration while it was baking!
Carrot cake-style granola would definitely be delicious. And I would absolutely love it.
I made carrot cake yesterday and had some for the first time in a while, and it was so good that I thought I could recreate it as granola.
this time with walnuts.
Since I had just made carrot cake yesterday,
I had all the ingredients ready.
freshly made granola.
cardamom.
Inspired by the cake, I made the first batch with very little sweetness, but I increased it a bit for this one. After adding the oil and honey that I warmed up together as I did before,
It instantly looks like carrot cake. I just used half a carrot.
but I decided to add them at the beginning.
The aroma is just like it, and it looked so delicious at this point that I felt like snacking on it right then and there.
I could make it into granola, or maybe even cookies. Lots of ideas are popping into my head＊
30 minutes seemed like it might be too long, so I set it for 25 minutes and decided to keep an eye on it. I'm so excited♩
so I added coconut flakes and wild berries.
I'm glad I was able to use the wild berries that I hadn't been able to finish for a while.
mildly sweet and delicious♩
this level of low sweetness was enough.
A tiny pinch of salt
really makes a nice accent♩
a little taste of the second carrot cake style one too.
Just a little.
Rather than just while mixing, it smelled so good that I couldn't resist and had a bite.
Hmm***
This is definitely delicious. A huge success.
I can't stop snacking on it lol
That's how delicious it turned out.
I added plenty of raisins.
I love raisins, but
I put in way too many and it ruined the goodness of the carrot cake, so I reduced them. I realized that everything has a perfect amount.
Kaki no tane and peanuts,
Caramel Corn and peanuts
are also designed with a clever ratio, I realized. My kids started eating Caramel Corn so I've been buying it, but now it seems like I don't see the peanuts anymore? Is there less demand for peanuts? Now that I think about it, I've started wanting to eat them with peanuts.
Grandpa's fried rice♩
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the cream had firmed up a bit, the cake had settled,
and it was incredibly delicious♩
What I made disappeared in the blink of an eye.
I'm glad everyone liked it. I'll make it again♫
I added some carrot cake-style granola.
Ah. Delicious.
I really love this one♫
I can't stop eating the granola itself.
It looks like it will be gone soon.
I'm also looking forward to having it with yogurt for breakfast tomorrow♩
<Recipe>
Oatmeal 100g
Bran (any powder is fine) 40g
Carrot 1/2
Cinnamon 2 tsp
Cardamom 1/2 to 1 tsp
(with your favorite spices)
Raisins desired amount (about 2-3 tbsp)
Coconut flakes 2 tbsp
Walnuts 3 tbsp
Honey 3 tbsp
Your favorite oil
(this time I used 1.5 tbsp each of rice bran oil and olive oil)