Carrots recipe, looking for these recipes? check this for 5 best Carrots recipe: Carrot Mini Muffins , Healthy Desserts-Carrot Cake? , Carrot cake batter oatmeal , Burdock roots and carrot soy sauce with rice malt saute , Carrot and tofu stir-fry（Ninjin-Shirishiri)
Table of Contents
Burdock roots and carrot soy sauce with rice malt saute
Recipe by: Kanako Yagi
1 burdock roots
2 tablespoons soy sauce with rice malt
1 tablespoon sesame oil
1 tablespoon mirin
1 tablespoon sugar
1 tablespoon sake
2 tablespoons water
Shred burdock roots and carrot.
Heat sesame oil in a frying pan and saute. When the whole oil is spread, add A and simmer on low heat for 2 minutes. Change
Add soy sauce with rice malt saute until the water is gone. If you like, please shake the powdered pepper Change
Carrot and tofu stir-fry（Ninjin-Shirishiri)
Recipe by: Kanako Yagi
300 g film tofu
2 teaspoons oil
1 pinch salt
1 tablespoon soy sauce with rice malt
2 tsp sugar beet
1 little black pepper
Drain the tofu.
Cut the carrots into stripes. Change
Put oil in a frying pan and heat, add carrot and salt. Change
If the whole oil turns, Add the bite-sized tofu. Fry until the carrots are soft. Change Change
Add A and mix gently. Change Change
Carrot cake batter oatmeal
Recipe by: Jilly J
1.7 oz chopped apple
1/2 shredded carrot
1/3 shredded zucchini
18 grams oats
1 scoop snickerdoodle or graham cracker protein
1 scoop collagen
Shred and chop produce. Place in tall bowl. Add cinnamon to taste. Add 3/4 cup water microwave for 2.5 minutes remove and stir. Microwave for another 2 minutes.
Stir again. Add protein. Stir some more. Add water for thinner consistency. Microwave again if needed. Add collagen. Stir. Top with coconut oil, nuts, nutmeg, whatever you want! Tastes like carrot cake batter!
Carrot Mini Muffins
Recipe by: HMontanile's
2 cups shredded carrots
1 cup cane sugar
1/2 cup dry measure coconut oil (melted)
1/2 tsp sea salt
1 cup flour
1/4 Tsp baking powder
1 Tbs vanilla
1 Tbs cinnamon
1 cup chopped walnuts (optional)
butter for greasing mini muffin pan
Preheat oven to 350 degrees. Lightly grease your mini muffin pan with butter & a dusting of flour
Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
Add in sugar, melted coconut oil & vanilla. Beat until blended. Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.
Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!
Healthy Desserts-Carrot Cake?
Recipe by: sabrina.at.gym
10 dkg of birch sugar or erythritol or another natural dietary sweetener -3 Medium ? Carrots
1 Apple ? -10 dkg of Oatmeal -5 dkg Wholegrain Flour or Paleo Flour