Healthful Carrot “Cake” Recipe
Holiday eating can be rough on the whole system, and the abundance of white sugar in holiday treats can have a disastrous effect on our children’s moods and behavior — or on ours!
If you’re trying to avoid sugar (at least for one dessert!), give your stomachs a nourishing break with this raw “cake.” Its pleasant crunch reminds us to slow down when we eat.
The closer we can come to natural fruits and vegetables, the better we realize the beauty of life’s simplicity. And carrots are the perfect winter ingredient, rich in beta-carotenes and satisfyingly sweet. You won’t miss the refined sugar in this easy-on-the-nerves recipe.
3 cups grated carrots
1 cup soaked, chopped dry fruit
1 cup chopped nuts
½ cup honey
1 teaspoon cinnamon
¼ teaspoon nutmeg
Wheat germ (optional)
Mix ingredients together, adding wheat germ if necessary so mixture is not too moist. Press into a rounded bowl and turn out onto a plate. Chill well to set shape. For a festive air, you can frost this with yogurt sprinkled with nuts and surround the plate with fresh evergreens. Enjoy!
Adapted from The Peaceful Cook by Harriet Kofalk (Talking Leaves Publications, 1991). Copyright (c) by Harriet Kofalk. Reprinted by permission of Living Tree Press.
Adapted from The Peaceful Cook by Harriet Kofalk (Talking Leaves Publications, 1991).