More Carrots!


More Carrots!  Growing up, this brightly colored, happy veggie reminds me of Spring.  Even today, I really enjoy the simplicity of eating carrot sticks dipped in peanut butter as when we were kids.   The other ingredient in the recipe below that reminds me of  the season upon us is white chocolate.   Feeling overly creative recently,  I starting mixing keeping my friends who are gluten intolerant at heart.  The end result…

Gluten Free Nutty Carrot Treats


1 1/3 cups Garbanzo/Fava Gluten Free Flou

2 cups Rolled Oats

2 Eggs

½ cup Natural Peanut Butter, or your preference of seed/nut butter

½ cup Raw Unbleached Sugar

½ teaspoon Baking Soda

½ cup Honey

1 teaspoon Pure Vanilla Extract

1 cup Grated Carrots

½ cup of White Chocolate Chips or Raisins

In a blender grind the rolled oats until they are the consistency you like and place in a large mixing bowl with flour and baking soda. Whisk all dry ingredients together. In the same blender add eggs, peanut butter, honey, sugar and vanilla. Blend for about 30 seconds. Add grated carrots and continue to blend until smooth.  Pour the liquid into the dry ingredients and mix well. Finally, stir in the chocolate chips or raisins.  Spread mixture onto a parchment or silicone lined 9” x 13” pan for best results.

Bake at 350 degrees Farenheit for approximately 18-20 minutes. Cool and cut into bars or squares. Makes approximately 36 squares.

Store in the freezer for a quick snack for lunches or after school or on your way to work in the morning.

Tasty observation… I took a few out of the freezer for a snack and noticed they seemed more flavorful and moister.

Carrot Honey Mini Cakes-Popability!

Local carrots.  Giant, sweet in flavor and colorful.  


Since we are so fortunate to have an abundance of produce in our area of the world, it is extra convenient to incorporate into our diets creatively.   The recipe below is easy to make ahead and freeze for a quick snack any time of day. Great for little hands that enjoy mini cakes with a healthy twist.  “Popability” for adults, easy to pop in your mouth and eat on the run.  After baking and cooling, I typically place 2-3 mini cakes in a plastic snack bag (or small containers) and place in a larger freezer container so they are ready to go.   A prepackaged snack.  

Carrot Honey Mini Cakes


1/2 cup of Coconut Oil

2/3 cup of Honey

2 eggs

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1/4 teaspoon Ground Ginger

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1 cup of Finely Shredded Carrots

1 cup of Whole Wheat Flour

1 cup Non-Bromated/Bleached White Flour

In a large bowl beat oil, honey, eggs, vanilla and spices. Stir in carrot.   Add all dry ingredients and mix until well combined. Do not over mix. Spray your mini cupcake pans with oil or organic cooking spray. If you have small cupcake liners that would be even better to eliminate any extra clean up.   Spoon the batter into each cupcake cup until approximately ¾ full.  Makes approximately 36 mini cakes.

Bake at 350 degrees Farenheit for 10-12 minutes or until golden. 




A House Favorite Fresh Cut Veggie

Carrots are very good for your body and it will shock you how your body will be well nourished by taking carrots. Prevention of Heart Disease: In a study meant to reveal the therapeutic value of carrots, researchers at the Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland revealed that cholesterol level drops by an average of 11 percent […]

via 10 Health Benefits of eating Carrots — TheNigerian Newspaper