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Fresh turmeric, ginger and baby fine shreds of carrots become a creamy yogurt sauce that makes leftover chicken crave worthy when you need a lunch on the go. If you don’t have a microplane, a blender could be used, in this case double the ingredients to have enough dressing. Simply increase the serving size as needed. The carrot tops are easy to skip, if you don’t have any.
Baking brown rice leaves you with a fluffy product that needs little attention. I love the flavor addition of carrots, but you certainly could leave them out. I use broth for a bit more flavor, but water is a reasonable substitute.
It’s carrot coffee cake! It’s oatmeal! No… it’s Baked Carrot Cake Oatmeal! Imagine carrot cake flavors in a healthy baked oatmeal with a lovely cream cheese spread. Feel free to toss in your favorite carrot cake additions including: pineapple, coconut, orange zest, raisins- oh my. Assemble this the night before for an easy breakfast the next day.
The flavors, spices and essence of carrot cake are smoothed out into creamy deliciousness. Add flakes of coconut for an almost crumbly texture. If you like nuts in your carrot cakes, add a small handful of your favorite. If you want it a bit creamier, add yogurt.
These golden crackers get their color from both carrots & cheese. You can roll them out and use cookie cutters or try our cut & smash method. Fun for adults and kids to put together.
