In this recipe, grated carrots get combined with traditional granola ingredients. The moisture of the carrots sucks up the spices and clings to them as the granola bakes into wonderful, cakey-goodness.
I’ve had an obsession with blood oranges from the moment I discovered their existence. Part of their lure is in their name – seductive and exotic, part of their lure is in their beauty – deep orange skin flecked with burgundy and fuchsia splatters, alluding to what lies inside, but the most tantalizing aspect of these sweet fruits is their flavor. Not too sweet, not too tangy, blood oranges taste like the summer love child of ripe raspberries and oranges, and look just exactly like what you might imagine result of their amorous entwine would – oddly beautiful.
Blood oranges are a natural mutation of the orange family. They develop their characteristic pigmentation while the fruit develops during the lower nighttime temperatures, creating an antioxidant pigment known as anthocyanin.
- 3 blood oranges
- 1 can light coconut milk, chilled
- 1 generous tsp. vanilla extract
- 1 tsp. local bee pollen (optional, omit if vegan)
- Peel and segment the blood oranges, and play segment on a sheet tray and freeze
- Combine frozen orange segment with remaining ingredients in blender and blend until smooth.
Camera Nerd Specs:
1.) Canon 24-104L F/4 @ 55mm F/4.0 ISO 1250 1/320
2.) Canon 24-104L F/4 @ 84mm F/4.0 ISO 1000 1/320
3.) Canon 24-104L F/4 @ 105mm F/4.0 ISO 1000 1/320
4.) Canon 24-104L F/4 @ 60mm F/4.0 ISO 1000 1/320