Carrot Salad (dairy free)
6 carrots grated, peel if you like
2 or 3 oranges-- peeled and chopped
canned coconut milk (enough to moisten the salad) *I mixed this in the blender first before adding to the salad
agave nectar to sweeten to taste ( used about a tsp.)
1/2 cup of raisins
Combine all the ingredients in a large bowl, and serve cold.
**This is really tasty and I plan to eat off of it all week, almost like dessert to me-- who is deprived of all sweets and other things at the moment!
Carrot Raisin Muffins (dairy free)
2 cups unbleached white flour
1 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 cup sugar
1 tsp cinnamon
½ cup raisins
1 tsp. vanilla extract
1 cup rice, soy or almond milk
½ cup applesauce
2 cups of grated carrot
Preheat oven to 350 degrees. In a large mixing bowl, combine the dry ingredients. Add raisins. Make a well in the center and all the liquid ingredients. Stir just until blended. Pour batter into papered muffin cups. Bake 25-30 min or until toothpick comes out clean.