Gluten Free Granola disguised as a Carrot Cake.
2 1/2 cups gluten free rolled oats
1/4 cup ground flaxseed
1/4 cup roughly chopped pecans
1/4 cup unsweetened shredded coconut
1-1/2 tsp cinnamon
1 tsp fresh nutmeg
1/2 tsp ground ginger
1/3 cup maples syrup
1/4 cup melted coconut oil
1/4 filtered water with 1 tsp maple syrup
1-1/2 tsp vanilla
1-1/2 tsp almond extract
1 cup shredded carrots
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
Combine all dry ingredients in one bowl and wet ingredients in another. Incorporate the two by folding them together.
Spread granola evenly onto the lined baking sheet. Bake for 45 minutes. Once cooled, refrigerate and enjoy up to 7 days.
Directions for the Crème Fraîche:
16 oz. of organic heavy whipping cream
4 Tbs of uncultured buttermilk
Clean a 32 oz. glass jar then rinse with boiling water. Dry the jar and fill with heavy whipping cream.
Add the buttermilk then seal jar with paper towel and rubber band. Allow mixture to sit on counter for 24 hours at a temperature of ~ 70 degrees.
Transfer mixture to refrigerator for another 24-36 hours to thicken further. Spoon test for desired thickness then seal with lid.
Dollop the crème Fraîche onto your granola and garnish with cinnamon.
*Enjoy your Crème Fraîche for 5-7 days with practically any dish that calls for sour cream but unlike sour cream it will never curdle when boiled.