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