Carrot Pudding

cookingThis recipe comes from the February Cooking with David class, with a special thanks to Durrain Porbanbanwala for the inspiration for this recipe.

Carrot Pudding

2 Tbs Spectrum Canola Oil

1 lb. organic carrots, shredded

1 Cup Blue Diamond unsweetened Almond Milk

1/2 Cup local honey

5-6 drops Flavor Organics Gluten-free vanilla

1/3 tsp Frontier cardamom powder or 1 crushed cardamom pod

1/4 cup Bob’s Red Mill grated coconut

In a saucepan, heat canola oil. Add carrots. Stir gently until softened – 2 to 4 minutes. Add almond milk and honey. On medium heat, cook down for 20 minutes. Stir in crushed cardamom and grated coconut.

March Cooking Class

Learn how healthy cooking can be fun and delicious. cooking

No gluten/wheat, No dairy No Charge!

Come Hungry, all the food prepared will be available for you to sample. Seating is limited, so call 706-253-6933 today or come in the store to reserve your spot!

March 26th 1pm at Natural Market Place on Main St. in Jasper, Ga