I apologize - the recipe isn't exact. I forgot to take notes while I made it, but the proportions are actually pretty clear and precision is not entirely necessary. The raisins are the sweetener, so start small and add to make it sweet enough. I found that little was necessary because the carrots were quite sweet as was the banana.
The best thing about this one is that it's a vegetable that masquerades as a dessert, and there's enough nut in it to make it an acceptable lunch for us if Little Moo has an adequately protein-laden breakfast, which she does these days. (Recently she's partial to hamburgers in the morning made into a burger and veg sandwich slathered with mustard or kraut. I kid you not. Then lunch is smaller and dinner is very light - not a bad way to live, actually.)
5 or 6 large fresh carrots
about 1/4 cup freshly roasted nuts (I used pecans and walnuts, but any kind would be tasty)
1 can coconut milk
about 1/4 cup shredded coconut meat
1 ripe banana
a few tablespoons full of raisins
about 1/2 teaspoon cinnamon
3 tablespoons Bernard Jensen gelatin
boiling water
Peel and shred the carrots. Steam them until soft.
In blender put the raisins, banana, nuts, coconut, carrots, cinnamon, coconut milk. Blend well. Dissolve the gelatin in boiling water. Pour this mixture into the blender and mix well. Pour it into a pie pan, cover with a layer of waxed paper and then a sheet of foil. Chill overnight.
Next one: a savory quiche that is non-dairy and has no flour or eggs! We'll see how it turns out. It's baking now...
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