Cremed Carrot Crisps
Submitted by Za on February 19, 2007 - 10:36am
Servings:
Makes 1 dehydrator sheetWhat to do with the carrot pulp? Tired of carrot cake? Try this. It’s hard to put your finger on the taste…”interesting”, in a very good way. Food combining friendly without the honey, which is just an optional add-in for you sweet-tooths out there. (I think the clementines make it plenty sweet.) For maximum “yum” effect, try with coconut butter and honey spread on top!
Ingredients:
2 cup carrot pulp, (from juicing)
1 lemon, juiced plus zest
3 cup raw tahini
1
cup raw honey, OPTIONAL
2 piece fresh ginger, grated
3 clementines, juiced plus zest
Preparation:
1. Zest the lemon and clementines and then citrus-press them, or else just put the whole fruits through the juicer. (My Breville juicer tends to “eject” the rinds, so I use the former
method.)
2. Grate a two-inch piece of ginger.
3. Process ginger and citrus with carrot pulp, tahini (and honey, if you want to use honey) until smooth, adding a little filtered water if needed.
4. Knead with a spatula, so the mixture
sticks together. Spread onto dehydrator sheets and dehydrate 20 hours, turning over once.
No responses to "Cremed Carrot Crisps"
1.
Thank you for adding recipes that use simple ingredients and as few as possible when allowed :) This is the way i like to eat as well :) These sound delicious and i think my 3 year old might even like them!!!
2.
Thanks! This sounds yummy!
3.
Oops! Thanks. Must have forgotten the little add button when I was editing.
4.
Um, what clementines? I think you missed them from the ingredients list.