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.

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