Hello friends! I’ve got some really great recipes that you’re going to need to make asap! Some healthy and some, well, not. I’ve been baking and cooking up a storm when I get home from a day at the farm. Recipes to come include: peach pie, zucchini fritters, and banana bread! I’ve been overloaded with fresh, organic, zucchini and yellow squash from the farm and I’ve been scouring the internet for different ways to eat them. Obviously, zucchini bread is definitely on the list.
I recently purchased a 10lb bag of organic carrots from Costco. This (practical?) purchase means that I’ve been eating carrots daily, baking with carrots weekly, and I’m on the verge of developing an attractive orange glow.
Carrot Oatmeal Cookies
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon sea salt
1 cup rolled oats
1 cup shredded carrots
1/2 cup maple syrup agave blend, room temperature
1/2 cup coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees and spray two baking sheets with PAM.
In a large bowl mix together the flour, baking powder, salt, and oats. Fold in the carrots.
In a separate smaller bowl use a whisk to combine the maple syrup agave blend, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop balls of dough onto greased baking sheets. Bake for 10 – 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.
These were really delicious and easy! They reminded me of muffins tops, which we all know are the BEST part of a muffin.
I found this recipe on Heidi Swanson’s blog, 101cookbooks.com, which I read daily! She’s from San Francisco and is basically a culinary and photography genius.
Thanks for stopping by!