Note from editor:
When it comes to flapjacks, ‘energy balls’, protein bars, or any other kind of nutritious snack, the poor carrot is terribly underrated. Even in baking: we all know about the carrot cake, but it seems that concept of a carrot as a primary ingredient, aside from perhaps a roast dinner, has never really caught on. Carrots used in baking–or in this case, simply assembling–perform a few functions that we may usually employ other, less healthy ingredients for:
-being 87 percent water, they are a great source of moisture
-carrots are very fibrous, which means they are great ‘bulking’ ingredient, as well as providing a unique texture
-they are sweet, which decreases the need for sugar
-they are cheap, compared to such things as coconut sugars, coconut flours, nut-based flours, healthier oils, and so on
-they’re versatile, which gives the amateur cook considerable leeway
To really get a feel for the usefulness of the carrot, you really need to experiment. If you’re feeling naughty, stick it in the next time you must give into your brownie-baking needs, substituting it for less sugar and/or flour. If you’re feeling healthy, try my Raw Carrot Cake Balls. These are just one example of many different ‘healthy snacks’ you can conjure up by starting with the good ol’ carrot as your first ingredient. Again: experiment!
- 1/4 cup nut butter of choice
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 dried ginger
- 1 tsp vanilla
- 2/3 cup carrot chunks* + extra for garnish (optional)
- 2/3 cup unsweetened shredded coconut + extra for garnish (optional)
- 3 tbsp raisins
In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla.
Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well).
Roll your carrot cake dough into balls.
* Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings…