Here's a good, breakfasty muffin recipe, for when you get tired of carrot cake:
2 C flour 3/4 C brown sugar 2 t baking soda 3/4 t salt 4 t cinnamon 3 C carrots, grated 1 C apple, grated 1/2 C nuts 1/2 C raisins 2/3 C coconut 3 eggs 1/3 C oil 2/3 C yogurt 1 1/2 t vanilla
Mix dry ingredients. Mix in fruity nutty bits. Mix wet ingredients in separate bowl. Combine. Glop into greased muffin tins. Bake 350F, 20-25 min. Makes 18.
And here's an interesting salad that you will either love or hate:
1 large carrot, cut into 2-inch-by-1/2-inch matchsticks 1 medium (1 lb) daikon radish, cut into matchsticks 1 t salt 1/4 C unseasoned rice vinegar 1 1/2 T sugar 1/4 C water
1. In large bowl, toss together carrot, radish and salt. After several minutes, mix and lightly knead vegetables with your hands. Working over a colander set in a bowl, gather up veg in your hands and squeeze out the liquid. Rinse and dry bowl, return vegetables to it.
2. In glass bowl, mix vinegar, sugar and water. Heat in microwave 1 min or until sugar dissolves. Cool to room temp.
3. Sprinkle 1 T of vinegar mixture onto veg. Mix with your hands, then squeeze out and discard liquid.
4. Add remaining dressing to veg. Cover and refrigerate at least 30 min or for up to two days.
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timeasmymeasure
no subject
Date: 2012-07-11 12:22 am (UTC)2 C flour
3/4 C brown sugar
2 t baking soda
3/4 t salt
4 t cinnamon
3 C carrots, grated
1 C apple, grated
1/2 C nuts
1/2 C raisins
2/3 C coconut
3 eggs
1/3 C oil
2/3 C yogurt
1 1/2 t vanilla
Mix dry ingredients. Mix in fruity nutty bits. Mix wet ingredients in separate bowl. Combine. Glop into greased muffin tins. Bake 350F, 20-25 min. Makes 18.
And here's an interesting salad that you will either love or hate:
1 large carrot, cut into 2-inch-by-1/2-inch matchsticks
1 medium (1 lb) daikon radish, cut into matchsticks
1 t salt
1/4 C unseasoned rice vinegar
1 1/2 T sugar
1/4 C water
1. In large bowl, toss together carrot, radish and salt. After several minutes, mix and lightly knead vegetables with your hands. Working over a colander set in a bowl, gather up veg in your hands and squeeze out the liquid. Rinse and dry bowl, return vegetables to it.
2. In glass bowl, mix vinegar, sugar and water. Heat in microwave 1 min or until sugar dissolves. Cool to room temp.
3. Sprinkle 1 T of vinegar mixture onto veg. Mix with your hands, then squeeze out and discard liquid.
4. Add remaining dressing to veg. Cover and refrigerate at least 30 min or for up to two days.