Dill Roasted Carrots
12 average size carrots (1 pound or 507 grams)
3-4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons dill
- Preheat your oven to 400 degrees fahrenheit (205 C)
- If your carrots are all different sizes, cut them in half lengthwise so they all cook evenly
- Cut your carrots into 1 1/2 inch-thick slices
- Toss your carrots in a large mixing bowl with your olive oil and then add your salt and pepper (don’t wash your bowl, you need it at the end)
- Toss one more time to ensure an even coating
- Transfer to an aluminum foil lined baking sheet in a single layer and roast for 20 minutes or until tender and slightly caramelized
- Place your cooked carrots back in your mixing bowl and toss with your dill
- Taste and if satisfied, serve
Rustic Carrot Banana Bread with Walnuts
1 1/3 cups gluten-free flour (Bob’s Red Mill used)
1 tsp ground flax seeds
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cayenne
1/2 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
1/4 cup maple syrup
3 very ripe bananas, mashed
1 orange, juiced + pinch of zest (room temperature)
2 Tbsp extra virgin coconut oil, melted
1/4 tsp vanilla extract - optional
1/4 tsp fresh ginger, grated
2 medium carrots, grated
3/4 cup rolled oats or oat flour
3/4 cup raw walnuts, chopped
optional cinnamon cream topping:
1/2 cup raw cashews, soaked
1/4 tsp cinnamon
2-3 Tbsp non-dairy milk
1 Tbsp maple syrup, grade B
- Line a loaf pan with parchment paper or grease with coconut oil.
- Preheat oven to 410 degrees.
- Combine the wet ingredients in a large mixing bowl, mashing the bananas very well with the sweetener, citrus juice and oil.
- Fold in the dry ingredients until a thickened batter forms.
- Fold in the fold-in ingredients.
- Pour batter into pan and sprinkle a few rolled oats over top. I like to add a sprinkle of coarse sugar or a drizzle of sweetener over top too.
- Bake at 410 for twenty minutes, then reduce heat and bake for an additional 15 minutes at 350. The loaf will firm up a bit as it cools, but keep in mind that this is a hearty, more dense loaf because it is gluten-free and contains a lot of knobby, dense ingredients. Tons of texture in each bits.
- Cool a bit, slice and serve. Store leftover, covered, in the fridge or freezer and re-warm to serve.