Posts tagged with carrot:
One of the reasons that I moved back to Syracuse was so that I could spend more time with my grandparents. They are extremely important people in my life and I have learned so much from them both. Simple things like crochet, how to hard boil an egg (which I no longer do), and riding a bike. But also much more meaningful things like the importance of family, selflessness, and how to love. I know everyone says their grandparents are amazing, but believe me, they are.
I try to get out there for lunch whenever I can. A can of soup and a tomato and lettuce sandwich only tastes good at Grandma’s house. Since I don’t have a lot of money I like to bring fresh baked goods with me. Grandma always appreciates it, as it is getting harder and harder for her to bake, and Grandpa loves to eat so it’s a win win.
- 3 3/4 c flour
- 2 T baking powder
- 1 t salt
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t ginger
- 1 1/2 c nondairy milk
- juice of one lemon
- 2 T egg replacer plus 1/2 c water
- 1 c sugar
- 1/2 c canola oil
- 1 T vanilla extract
- 2 apples
- 2 carrots
- 1/2 c raisins
- sugar to sprinkle on top (I used my sassy lemon sugar!)
Preheat oven to 350F. Spray a muffin tin (makes 12 large or 24 small).
Prepare the apples and carrots so they are ready to go as soon as the batter is. Peel and grate them. I like to grate apples, rather than dice them, for baking because they add a lot more moisture to the final product that way. It’s easier to incorporate them evenly too.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Create a well in the center where you’ll pour the wet ingredients and set aside.
Measure the milk in a liquid measuring cup and add the lemon juice to it. The acid helps curdle the milk so it’s foamy and thicker. Set aside.
In a medium bowl whisk together the egg replacer and water. Add the sugar, vanilla and oil. Add the milk/lemon juice mixture and whisk together.
Add all the wet ingredients to the well you created in the dry ingredients. Gently fold the ingredients together until they are just combined. Do not over mix. Add the grated carrots and apples as well as the raisins and fold in.
Pour/scoop batter into the muffin tins and sprinkle the tops with sugar. Bake for 30-35 minutes.
I only have one large muffin tin and have no idea what I’d do with 2 dozen small muffins (you can freeze them), so I made a loaf of bread to drop at my parents as a little surprise. The bread took about 45-50 minutes to bake through.
North Carolina has had the kind of weather that makes people want to eat burgers. I like this recipe because it doesn’t have to be eaten as a burger. It can be eaten as a sandwich spread or a salad topper, even a dip for chips.
- 1 15-ounce can chickpeas, drained
- 1 cup shredded carrots (I used juice pulp!)
- 1/2 onion, diced
- 1 T olive oil
- 1 T mellow miso
- 1 T braggs liquid aminos
- 1 t dried dill
- 1/2 t salt
- pepper to taste
Put all ingredients in a food processor and process until the mixture starts to come together. If it looks really dry drizzle in more oil until the desired consistency is reached. Taste for seasoning and adjust if necessary.
For burgers, scoop a 1/4 cup of the mixture and form into a patty. Cook in a hot pan with a little oil on both sides until they are nicely browned.
This is pretty self-explanatory: carrot soup with hints of apple and the zing of ginger.
- 1 onion
- 1 1/2 inches fresh ginger, grated (2 T ginger juice works too)
- 1 stalk celery
- 2 cups chopped carrots
- 1 c unsweetened apple sauce
- 2-3 c vegetable stock
- 1 t cinnamon
- salt/pepper to taste
Saute the onion about 3 minutes in 1 tablespoon olive oil. Add the celery, carrots and ginger. Cook for about 5 more minutes. Add the rest of the ingredients (enough broth to just cover the ingredients - the more you add the thinner your soup will be, so adjust according to your preferences). Bring to a boil, reduce to simmer about 15-20 minutes. Blend so that it’s smooth (you can use a food processor, blender or immersion blender).
- For a Thai spin add 1 t curry powder and sub 1 cup of broth for coconut milk.
You can eat this bread whenever you want, but I think it makes a perfect breakfast. It’s easy, just a little sweet, has a vegetable and a fruit, and it’s delicious. Plus it keeps you full for a long time! This bread freezes really well too, so if you aren’t going to use it within 5 to 7 days of making it just toss it in the freezer, defrost and it will taste brand new.
- 1 3/4 c flour (whole wheat or all-purpose)
- 1/2 c coconut flour (can sub 3/4 c oatmeal)
- 1/3 c sugar
- 2 t baking powder
- 1 1/2 t cinnamon
- 1/2 t baking soda
- 1/2 t ground ginger
- 1/2 t nutmeg
- 1/4 t salt
- 1 1/2 c coconut milk (or any non-dairy milk)
- 1/4 c oil (if using coconut flour I recommend using coconut oil because the dryness of the flour is balanced by the greasiness of the coconut oil)
- 1 T flax plus 3 T water (mix separately)
- 1 t vanilla extract
- 2 cups shredded carrot
- 1/3 cup shredded coconut
- 1/3 c chopped dates (raisins or any other dried fruit will work as well)
Preheat the oven to 350F. Grease a loaf pan and set aside.
Sift together the dry ingredients. In a separate bowl whisk milk, oil and flax mixture. Add the dry ingredients to the wet ingredients and mix. Gently mix in the carrots, coconut and dates.
Bake for 1 hour. Let cool before removing from pan. Serve warm with butter or cream cheese.
Prep time: 20 min Bake time: 1 hour Yields: 4 servings (about 8 slices of bread)