Raw, Flourless Carrot Cake Bites (More Easter Prep!)

Every year on Easter my aunt makes a delectable and full fat (and full flavor) carrot cake.  Every year I have a piece and enjoy every last bite.  But clearly, as much as I want to, I can't eat carrot cake every day.  I mean, despite the carrots ribboned throughout it's moist delicious layers, it's just not a healthy component to a balanced diet!  

This is a piece of carrot cake from a local bakery. Nick and I both get carrot cake on our birthdays and/or anniversaries :)

Last year around this time I posted a carrot cake bite recipe, which was adapted from this recipe that I found online, but this year I have an amazing new adaptation to share with you, from Clean Chef Jacqui (an amazing chef, blogger, dietitian, and soon to be mother).

Now I can eat "carrot cake" every day. Muahaha

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Indeed I only have Instagram photos to share, so they might not look quite as good as they actually tasted.  But I encourage you to copy this recipe, past it on a blank page, and print it. Then, carry it upstairs or wherever you do your food prep, and make them.  Now.  Go ahead. Do it.

Raw Carrot Cake Bites

Makes 36 bites (12 servings)

Ingredients

3 Tbsp. ground flaxseed, divided

1 Tbsp. cinnamon, divided

1/2 cup unsweetened finely shredded coconut, divided

1 cup sliced almonds

1/2 cup walnuts and/or pecans

6 Medjool dates, pitted

1/4 cup raisins or dried cranberries

1 tsp. coconut oil

2 large carrots, shredded (about 2 cups)

Pinch of nutmeg

Directions

Place 2 tablespoons flaxseed and 2 teaspoons of cinnamon in a shallow dish and mix well.  Place 1/4th cup of shredded coconut in another shallow dish; set aside for rolling.

Place remaining ingredients in a food processor, pulse until thick paste forms (or if you like your bites a little chunkier stop after about 15 seconds, scrape, and then go for another 15 seconds or so).  Use a tablespoon to shape mixture into 36 bites.  Roll half of the bites in reserved flaxseed-cinnamon mixture and the other half in the reserved coconut.  Refrigerate in an airtight container for at least 1 hour before serving. 

NOTE:  These are not low FODMAPs.  But, if you stick to just one (it's hard, but doable) you might be ok.  This depends on your sensitivity to fructans (part of the "O" in FODMAPs).


Nutrition Facts (per 3 carrot cake bites); Calories 140, Fat 9g, Sat. Fat 2.5 g, Cholesterol 0 mg, Sodium 10mg, Total Carbohydrate 16 g, Fiber 3 g, Sugars 11 g, Protein 3 g, Vitamin A 35%, Vitamin C 2%, Calcium 4%, Iron 4%.

Nutrition Highlights; Less than 200 calories, low sodium, good source of fiber, excellent source of vitamin A, zero added sugars.

I gave these out at work and people looked at me like I was crazy, "Raw carrot cake? What?".  I forced many people to try them and was delighted to see smiles and everyone's faces (even men and children!).

QUESTION:   Do you like carrot cake?  What's your all time favorite type of cake? Besides carrot, mine is just plain and simple white cake with white icing. I'm obsessed.

Thanks for reading!

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.

Lentil Hummus and Hummus Deviled Eggs (Easter Prep!)

Have you ever noticed just how popular hummus is?  At one time it was just a dip made from chickpeas and tahini (plus garlic, lemon, and olive oil, typically) but now if you search for hummus recipes you will find everything from edamame hummus to black bean hummus. If you are following a  low FODMAPs diet you may be like me and really miss your hummus (because, sadly beans and lentils are loaded with FODMAPs).  And only recently did I learn that tahini is out too, what a bummer. But, I thought, "what if I could make a lower FODMAPs hummus"??

After all, canned lentils get the "Green Light" from the Monash University low FODMAPs app.  As it says in the fine print, the fructans and GOS (both water soluble) may leach out in the brine, making them an ok food at servings of 1/2 cup or less.  Score!  The same is said with chickpeas, but I wanted to try a different type of hummus because not everyone, especially my husband, likes the texture of chickpeas.

Source: Monash University

Lower FODMAPs Lentil Hummus

Makes ~2 cups

Ingredients

1- 15 ounce can lentils (made with just lentils, and no seasonings), strained well **

1/4th cup tahini **

~1/8th cup, or more, freshly squeezed lemon juice

1/4th cup garlic-infused olive oil 

1/2 tsp. salt
1/2 tsp cayenne pepper (optional)

Directions

 Add all ingredients to a food processor, minus the salt.  Blend well.  Add the salt at the end, and blend again.  Add more lemon juice if the dip is too dry (or more oil if you'd like).

**NOTE: If you are following a low FODMAPs diet, keep in mind tahini is not low FODMAPS.  I used less than is normally called for in most hummus recipes, but the small amount still might cause you problems if you are really sensitive to GOS and fructans (the "O" in FODMAPs). Also, the lentils are still going to include some FODMAPs, but buying them in the can will reduce them to tolerable levels for most people.

I'm not including the nutrition facts today, but they are very similar to most hummus recipes; ~70-90 calories in 2 Tbsp. and about 2-3 grams of fiber.

I definitely preferred the texture of this hummus to that made with chickpeas.  And because I like my food spicy the additional hint of cayenne was a kick that I enjoyed!

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And if you still haven't figured out what to make for your Easter brunch (or, if you're just looking for a new snack to enjoy) try these hummus deviled eggs.

Hummus Deviled Eggs

Makes 10 halves

Ingredients

5 eggs

1/3 cup lentil hummus (or your favorite hummus)

2 Tbsp. olive oil (or garlic-infused olive oil if you want more garlic flavor)

1/4th tsp. fresh ground pepper

1/4th tsp. salt

3 tsp. dill relish

Smoked paprika for garnish

Directions

1.  Place eggs into a large pot and cover with water.  Bring water a a boil, then quickly turn off the water and allow the eggs to sit in the water for ~12 minutes (this is the method I use, but if you have another method, use that if you wish).  Allow eggs to cool outside of the water for about 10-15 minutes.

2.  Remove the shells from the eggs after they have cooled.  Cut in half and scoop the yolk out and put into a food processor.   Add hummus, olive oil, pepper, and salt to the yolk and puree until mixed well.  Add the relish and pulse the processor 3-5 times to incorporate.

3.  Either pipe the yolk/hummus mixture into each egg white, or use a small spoon to scoop it into the egg white halves.  Top each half with smoked paprika.

Be careful, after one you may not be able to stop.  These things are delectable!

And don't forget about last year's Easter recipes, especially the raw carrot cake bites.  Oh my, delicious.  Tomorrow I will be posting an updated version of those same delicious, and actually healthy "carrot cakes"!

QUESTION:  Do you like hummus? What's your favorite type of hummus? 

Thanks for reading!

The Candid Rd

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NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.