CARROT CAKE MUFFINS
3 eggs
1/2 cup of Greek yoghurt
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1/4 cup of milk
1/2 cup of maple
1 teaspoon of vanilla
1 1/2 cups of almond flour
2 shredded carrots
1 3/4 teaspoons of baking powder
2 teaspoons of ground cinnamon
Frosting
225 g cream cheese
1/4 cup of maple syrup
1 teaspoon of vanilla
Crushed roasted walnuts (optional)
Preheat the oven to 180 degrees. Whisk the eggs, Add the Greek yoghurt and mix until smooth. Add the milk, maple syrup and vanilla. Beat until smooth.
Add the shredded carrots, flour, baking powder and cinnamon over the wet ingredient. Fold everything together. Add to a muffin tray. Cook for 20 minutes.
Mix the frosting ingredients together, add to the cooled muffins and optional to sprinkle with roasted walnuts.
CARROT SOUP
1 tablespoon of butter
1 diced onion
5 sliced carrots
5 cloves of minced garlic
Salt and pepper
1 can of coconut milk
1 teaspoon of fresh chopped chilli
2 cups of chicken stock
Fresh herbs of choice to garnish with
Method
Heat the butter and add the carrots, garlic, salt and onion. Cook until the carrots are soft around 5 mins. Add the stock and milk. Season again.
Bring to the boil and then simmer for 10 minutes.
Blend with a hand held blender or blender. Serve with chilli and fresh herbs.
GLAZED ROASTED CARROTS WITH HONEY AND NUTS
500 grams of carrots
1/4 cup of olive oil
1 tsp sea salt
2 tbsp honey
1/4 cup of chopped walnuts
2 tbsp of fresh thyme
2 tbsp balsamic vinegar
Method
Preheat the oven to 180 degrees. Wash carrots and cut into sticks. Toss in oil and salt.
Spread them out on the roasting pan. Roast for 10 mins.
Remove and toss with honey, thyme, walnuts and honey.
Roast for 5 more minutes.
Transfer to a platter and top with balsamic vinegar.
PICKLED CARROTS
4 carrots shredded
1/2 cup of water
3/4 cup or rice vinegar
3 tablespoons of honey
2 teaspoons of salt
Method
Combine the water, vinegar, salt and sugar in a jar, seal and shake well. Add the carrots and marinate over night or for a minimum of 1 hour.
Enjoy.
CARROT PANCAKES
1/2 cup of applesauce
2 eggs
1/2 cup of milk of choice
1 teaspoon of maple syrup
1 1/2 cup of rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch of salt
1 cup of shredded carrot
1/2 cp of chopped pecans
1/4 cup of raisins
Method
Add all ingredients (except carrots, nuts and raisins) to a blender and mix well for a thin batter. Fold through the carrots, nuts and raisins.
Add some coconut oil or olive oil to a pan. Add 1/3 cup of batter for each pancake and cook for 3 minutes each side.
Enjoy with fresh yoghurt and maple syrup.