Spiced Carrot Butter

Biscuits

My homegirl Ashley was making some vegan biscuits but we had nothing to put on them. All I had in my fridge was some carrots and figured I would make some kind of spread using them. This experiment turned out pretty well, and is even better the next day once the spices get to meld together!!

I am paring this sweet spread with a hot new Baauer remix of an Aluna George song. Cause this dish is so sweet it is attracting flies.

Spiced Carrot Butter

1 cup of carrots
1/2 lemon
1 cup of soy milk
2 tablespoons plus 1 teaspoon of raw sugar
1/2 teaspoon of chickpea flour
1 teaspoon fresh ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
Earth Balance (optional)

Ingredients

Put the carrots, Lemon and Soy milk in a blender. I have a Vitamix so I just dropped the whole half of lemon in there, but if you have a less powerful blender, squeeze the juice and zest the lemon first. Blend until creamy.

Pour blended ingredients into a pot. Add sugar, chickpea flour, ginger, nutmeg, cinnamon and vanilla. Cook over medium heat for 10 minutes until sauce starts to thicken up.
Toast

Now you have a great sauce to put on biscuits, oatmeal, toast, pancakes, you name it! Its really good if you add earth balance to your treats and finish it with the carrot butter. Yumma!

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