Oh Mega Carrot Cake Breakfast Cookies

This recipe is from Oh She Glows

The statement on the recipe reads like this: "Like a healthy breakfast muffin in carrot cake cookie form. Coconut oil, maple syrup, and fresh ginger work well to create a nice carrot cake flavour, however if you are without those ingredients you can try subbing in another light tasting oil of your choice, other liquid sweetner, and ground ginger (maybe 1/4 tsp?)."

Yield 13 cookies

Ingredients:

• 1/2 cup chopped pecans, toasted
• 3/4 cup ground flax
• 1 cup whole wheat pastry flour
• 1/2 cup regular rolled oats
• 3/4 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 1/3 cup raisins
• 1 cup lightly packed shredded carrots (use finest grate)
• 3 tbsp coconut oil
• 1/2 cup pure maple syrup (other liquid sweeteners should work)
• 1/4 cup applesauce
• 1 tsp pure vanilla extract
• 1 tbsp fresh grated ginger

1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.

2. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it doesn't clump up when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.

3. Remove the pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky, so not to worry.

4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They don't spread much so you can put them an inch apart. Bake for 14-15 minutes at 350F and allow to cook on baking sheet.

Nutritional Info (per cookie, makes 13 cookies): 186 Cals, 9 grams fat, 24 grams carbs, 5 grams fibre, 10 grams sugar, 4 grams protein, You also get 620 mg Omega-6 and 31 mg Omega-3 fatty acids per cookie thanks to all the flax!

Roasted Garlic and Ginger Carrot Soup

This sounds so very very yummy..... a must try for family night!

I will post more and my own notes once I get a chance to try this delightful dish!

Roasted Garlic and Ginger Carrot Soup

Servings: 2 Large Bowls or 4 Small

Ingredients

• 1 lb Carrots, peeled and sliced lengthwise
• 1 Large Head of Garlic
• 4 Tablespoon Olive Oil
• 2 Large Shallots, thinly sliced ( or half a yellow onion)
• 1+1/2 Tablespoon Ginger, minced
• 1 Can Chicken Broth ( 14 ounces)
• 1/2 Cup Half and Half
• 3 Tablespoons Honey
• Salt and Pepper to taste

Preheat oven to 375°F.

Cover a cookie sheet with tin foil.  Lay carrots out onto cookie sheet.  Drizzle about 1-2 Tablespoons of olive oil over carrots and then sprinkle with salt and pepper.  Toss to coat and arrange in a single layer.  Also, prepare garlic for roasting.  With a sharp knife, cut off the very top of the garlic head (where it comes to a point), exposing the individual garlic cloves.  Place garlic onto a square of tinfoil.  Drizzle about 1/2 to 1 Tablespoon of olive oil onto the garlic head.  Like a Hershey Kiss, bring up the tin foil around the head of garlic and wrap it securely.  Place both the carrots and garlic in the oven and roast.  The carrots will take about 20 minutes and the garlic about 30 minutes.  Toss the carrots half way through roasting.  Remove from oven when the carrots are fork tender and the garlic is soft/tender to the touch.  When cool enough to handle, remove garlic cloves from their skins.

In a small saucepan, heat 1 tablespoon of olive oil over medium heat.  Once warm, add shallots and minced ginger.  Saute until shallots are tender and translucent.

Grab your blender.  Add roasted carrots, roasted garlic cloves, shallots, ginger, and chicken broth to blender.  Blend until smooth.  Pour mixture back into a medium pan over low/medium heat.  Stir in honey and half and half.  Add salt and pepper to taste.  Once soup is warmed through, ladle into bowls and enjoy.

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