for 700 g

Roast carrots

200 g	carrots, coarsely grated
1 tbsp	ginger, finely chopped
½ tbsp	cane sugar
a little	nutmeg

Granola

120 g	pecan nuts
300 g	whole-grain rolled oats
100 g	flaked almonds
100 g	mixed seeds (e.g. Bio Campiuns)
50 g	butter, melted
4 tbsp	liquid honey
2 tbsp	cane sugar
1	organic lemon, use grated zest (set aside), and 1 tbsp of juice
1 pinch	salt

Granola bowl

360 g	plain yoghurt
150 g	carrots, coarsely grated
1 tbsp	liquid honey

How it's done

Roast carrots

Combine the carrots, ginger, sugar and nutmeg, transfer to a baking tray lined with baking paper.

Bake for approx. 10 mins. in the centre of an oven preheated to 160°C. Remove from the oven, turn the heat up to 180°C.

Granola

Combine the pecan nuts with all the other ingredients up to and including the salt, transfer to the baking tray with the carrots, mix.

To roast

Approx. 25 mins. in the centre of a preheated oven, turning 3-4 times. Remove from the oven, leave to cool.

Granola bowl

Place the yoghurt in bowls, top with the carrots and granola, scatter over the reserved lemon zest, drizzle with honey.

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