So, every week I get a bunch of vegetables delivered through a local farm share.
This means I get fresh, organic veggies delivered each Thursday that
make me think about new ways to cook. It can sometimes get challenging,
and force me to get extremely creative, especially during certain seasons... one such being carrot season! You know winter is almost here when all you keep getting in your farmshare goodie bag every week is lots of roots and kale. More specifically, lots and lots of carrots. Seriously. They are filling an entire crisper bin in my fridge right.now.
Anyways, I like a culinary challenge, but carrots are tough. They don't exactly go with a TON of items, and if you don't like cooked carrots (ahem, R and E, guilty as charged), the list is even shorter with what you can do with them. How am I solving this problem, you ask? Why by HIDING them of course! Shredded carrots are surprisingly versatile. And they add a bit of moisture, texture, or flavor to whatever you smush them into. I am still working out a few more recipes, but consider this the first installment of "How to Hide Veggies and Like It."
First up, enter a healthier, lower fat version of my cheesey garlic biscuit. It still takes delicious and no has zero guilt since you are getting a helping of veggies every time you eat one! You will notice that the type of veggie you use is interchangeable. I made this for my very good friend recently to go with her chili... and it passed the test! This is a must try.
Garlic Cheddar Hidden Biscuits
- 4 tbsp coconut flour
- 1 cup grated carrots/zucchini/eggplant (squeezed)
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 cup milk or coconut milk
- 1/4 cup mozzerella cheese, grated
- 1/4 - 1/2 cup sharp cheddar cheese, grated
- 1 egg, slightly beaten
Preheat
oven to 350 degrees. Mix dry ingredients (including veggie) then add
remaining ingredients and mix.
Use hands to form 4 flat biscuits on parchment paper-lined cookie sheet. It will be a bit sticky, but just be patient. Make sure you shape them the way you want them, all they will do is rise, not spread out.
Bake for 12-15 minutes. They won’t turn brown on top but
the bottoms will be a nice golden brown. I of course immediately slather mine with butter, but the choice is yours...
Next up in the hidden carrot family is an amazingly hearty breakfast muffin. It's my new favorite to make on the weekends because (despite the long ingredient) they are easy to make and never fail to taste great.
Carrot Apple Muffins
- 1 cup almond flour
- 1/2 cup flax meal
- 1/2 teaspoon baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 3/4 cup shredded carrot (about 1 medium carrot)
- 1/2 cup raisins
- 1 apple, diced small
- 1/4 cup shredded coconut
- 2 eggs
- 2 tbsp honey (optional)
- 1/2 cup chopped walnuts (optional)
Preheat oven to 375. In a large
bowl, add almond flour, carrots, apple, raisins, coconut, baking soda,
salt, cinnamon, nutmeg, clove and ginger. Mix well and then add remaing ingredients into bowl with dry ingredients and stir well. Put in greased muffin tin and cook for about 20 - 30 minutes. They should bounce back when poked with a finger, and a knife should come out clean.
Of course these are great with melted butter on them, or maybe some cream cheese, but they also hold up well in your purse or pack when you are on the go... and of course taste incredible any way you eat 'em. So, break out those carrots, get shredding, and enjoy!
**these have been R&E originals
