Inspired by carrot furikake recipe from Tasteofmine, I made a delectably savory, sweet, and spicy granola. It's crunchy, chewy, and bursting with the flavors of Japanese cuisine I love. Make a batch and be prepared to flex some snacking discipline, because if you're like me, it will be easy to get carried away with a jar of these clusters around.
Carrot Furikake Granola Clusters
Yields approximately 3 cups
Gluten-free option; nut-free
2 c rolled oats (gluten-free)
1 c puffed or crispy rice cereal (gluten-free)
1 T milled flax seed + 2 T warm water
2 T tahini
1 T mirin
2 T soy sauce (may substitute tamari for gluten-free version)
1 T maple syrup
1 T white or brown rice flour
2 tsp shichimi togarashi
3 medium-sized carrots, grated (approximately 1 c, lightly packed)
½ c shelled edamame
1 T hulled black sesame seeds (may substitute brown sesame seeds)
1 sheet nori, toasted
Canola oil for the pan
Preheat the oven to 325°F/170C. Line a rectangular brownie pan (I used a 7x9" pan) with foil and oil lightly.
In a large bowl, combine the rolled oats and crispy rice cereal.
In a separate bowl, whisk the milled flax seed and water together until it becomes viscous.
Whisk in the tahini, mirin, soy sauce, maple syrup, rice flour, and shichimi togarashi. Add the wet mixture to the oats and rice cereal, stirring to combine. Fold in the carrots, edamame, and sesame seeds. Press the mixture into the prepared pan and bake for 15 minutes.
Remove the pan and lower the oven temperature to 300°F/150C. Allow the granola to cool in the pan for 5 minutes, then remove the granola in one piece by lifting the foil lining from the pan and placing it on a baking sheet.
Gently pull the granola into clusters, spreading them over the foil. Bake for 45-50 minutes, turning the granola every 5-10 minutes to ensure that the clusters don’t burn. Remove from heat and allow the granola to cool in the pan completely. It will harden more as it cools. Crumble the nori over the granola and gently toss it to evenly distribute the ingredients.