Carrots are a favorite vegetable across the globe, enjoyed by children and adults. It is packed with nutrients that have been researched and found to be beneficial specifically for eyesight and cardiovascular disease, colon cancer preventive and liver supporting.. Carrots can also be enjoyed in so many ways: raw, steamed, grilled or roasted, or incorporated into either savory or sweet recipes. Here are a couple recipes for using these beneficial roots this spring. Let me know if you try them.
Coconut Carrot Cookies
- 1cup sugar (coconut, maple crystals, cane, xylitol)
- 1 1/4 cup shredded coconut
- 1 1/4 cup oats
- 1 1/4 cup oat flour (or rice or sorghum)
- 1 tbs flax meal
- 1 tsp grey or pink salt
- 1 cup shredded carrots or carrot pulp from juicing
- 1/2 cup dairy free chocolate chips
- 1/2 cup chopped walnuts or pecans
- 6 Tbs elted coconut oil
- 7 Tbs water
- 2 tsp vanilla extract
Add carrots, chocolate and nuts to the dry ingredients. Drizzle in the oil, followed by the water and vanilla, mix well until all the ingredientsare incorporated and the mixture commes together. It is recommended to place mixture in the refrigerator for 30 minutes to help bind it together, making it easier to form the cookies.
Preheat oven to 325. Form dough into 1 inch balls and place on cookie sheet, flatten then slightly using the back of a spoon. Bake for 15-20 minutes until slightly browned and still moist. Remove fro oven and allow to cool on pan for a few minutes before transferring to a cooling rack. You can adjust cooking time if you like them more or less done. The dough can also be formed and frozen for quick-bake cookies.
For a savory carrot salad check out this recipe: Thai Carrot Noodles