Dear Leah Renee,
I always seem to buy baggies of carrots to snack on but never end up eating them. Do you know of any tasty carrot inspired recipes that would help me use up my stash? -Alyssa M., Los Angeles, CA
This is a good problem to have. I too had the same issue this morning; I bought a huge bag of carrots to make fresh carrot juice and still had a bunch sitting there in the fridge. We must not waste them! Let’s make them. Here’s what came out of the dilemma (notice the two missing…those got eaten before the picture! They were tasty 😉 ):
- 1 cup flaxseeds (or flax meal)
- ½ cup almonds
- ¼ cup pecans
- ¼ cup walnuts
- 5 whole carrots (or the rind leftover from your fresh carrot juice!)
- ½ cup goji berries (or raisins)
- ½ packet of coconut sugar
- ½ tsp sea salt
- 1 heaping tsp cinnamon
- ¼ cup water + add accordingly
- Preheat oven to 375 degrees.
- Blend flaxseeds, nuts, and goji berries together to form a choppy flour-like consistency. Transfer to a bowl. Blend softened carrots together (or lightly steam til soft prior to blending, unless you have a Vitamix) to form a nice creamy texture. Add to the flax/nut mixture. Add in sea salt, cinnamon, stevia, and water to form a thick mixture, not too runny. Mix together.
- Spread onto parchment paper on a large baking dish until desired thickness. Feel free to use a rolling pin to extra thin, crispy crackers.
- Transfer onto a large bake dish, and score them to the size crackers you would like.
- Bake for 20-30 minutes, depending on thickness. Let cool.
- If you like them even crispier, put them back in the oven for another 10 minutes.
- Let cool.
**If you’re using leftover baby carrots, roughly 6 baby carrots would equal out to one whole carrot.
Dip them into some guacamole, spread some hummus on them, or eat them as is! You choose!
Homemade guac is always a good idea 😉