Cinnamon Spiced Carrot Ginger Muffins

Watch me make this on my YouTube channel!

Yield: 12 Muffins

½ cup old fashioned rolled oats (not quick cooking)

3/4 cup packed dark brown sugar

½ cup whole roasted and salted pecans (you will also need an additional ½ cup finely chopped pecans – see last ingredient below)

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

8 tablespoons cold unsalted butter, cut into 16 equal pieces

2 whole large eggs

1 teaspoon pure vanilla extract

½ cup (Zante) currants

¼ cup small diced candied ginger

½ cup grated carrots, grated on a Microplane

½ cup whole roasted and salted pecans, finely chopped

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place oats on a parchment paper-lined sheet tray. Once oven is preheated, bake for 10 to 12 minutes, stirring halfway through, until toasted. Set aside.

Place the sugar and ½ cup of the whole pecans in a food processor with the blade attachment. Pulse 15 times until the ingredients are evenly distributed.

Add the flour, baking powder, cinnamon and salt. Pulse 10 times to combine. Evenly distribute the butter. Pulse 10 to 12 times, until it starts to resemble wet sand. Add the eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter, approximately 25 times.

Add the toasted oats, currants, ginger, carrots and finely chopped pecans to a medium bowl. Stir gently to combine.

Transfer batter from food processor to the medium bowl with the ginger carrot mixture using a rubber spatula. Fold to combine with the spatula.

Fill each muffin tin equally with the batter. (It’s just over a ¼ cup per muffin.)

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 5 minutes before removing the muffins from the tin.

Sweet Potato-Carrot Soup with Candied Pecans

Here’s another Thanksgiving dish idea using sweet potatoes and carrots. A delicious sweet and spicy (from ginger and cayenne) soup topped with my candied spiced pecans. Great vegetarian recipe that is easy to make and easy when it comes to cleaning up as it is all prepared in one pot. Happy Thanksgiving to you all!

Sweet Potato Carrot Soup with Candied Pecans

Sweet Potato-Carrot Soup with Candied Pecans

Yield: 6 to 8 servings

7 medium carrots, peeled and chopped roughly (3½ cups)

2 medium sweet potatoes, peeled and chopped roughly (3 cups)

1 large apple, peeled, cored, and chopped roughly (2 cups)

4 cups vegetable stock

2 teaspoons fresh ginger, peeled and grated on a Microplane

¼ teaspoon ground cinnamon, plus more to taste

1/16 teaspoon cayenne pepper, plus more to taste

1 tablespoon honey, preferably orange blossom

2 tablespoons freshly squeezed lemon juice, divided, plus more to taste

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Candied Spiced Pecans (recipe below), for serving

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Combine the carrots, sweet potatoes, apple, and stock in a large saucepan over high heat. Cover and bring to a boil, then reduce the heat to low and simmer for approximately 30 minutes until both the sweet potatoes fall apart and the carrots are soft and can be pierced easily with a fork. Remove from the heat.

Blend the mixture to a smooth texture carefully with an immersion blender.

Add the grated ginger, cinnamon, cayenne pepper, honey, lemon juice and olive oil to the saucepan and continue to blend. Season to taste with additional lemon juice, salt and pepper; add more cayenne pepper for heat and more cinnamon for sweetness.

Serve in soup bowls topped with candied spiced pecans and chopped parsley.

Candied Spiced Pecans
½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

Spiced Carrot Almond Bites

A few months ago, I had an excess of carrots (and by excess I mean about a 20 pound surplus) and a bit of a sweet tooth. Well, what to do? Throw some carrots, fruit, nuts, spice and cocoa in my food processor and minutes later, my sweet tooth problem was resolved! Hooray! As far as my surplus of carrots, well, I made a very small dent with this dessert snack, but I can say that I did enjoy a lot of carrot juice that week. Win-Win! (Did I mention these are raw, gluten free, vegan and DELICIOUS?)

P.S. You can see a video of me making these on my Facebook Page.

 

Spiced Carrot Almond Bites

 

 

Spiced Carrot Almond Bites

Yield: approximately 16 balls

 

3 small carrots, peeled and chopped into the size of whole almonds

1 teaspoon orange zest

15 deglet noor dates, pitted

5 dried black mission figs, chopped roughly

1 tablespoon old fashioned rolled oats

1 cup toasted almonds

1 teaspoon cocoa powder

1 tablespoon grade B maple syrup

2 teaspoons pumpkin pie spice

1-ounce good quality dark chocolate, 65-70% cocoa solids, chopped roughly

¾ cup unsweetened shredded coconut

 

Place all ingredients, except coconut, in a food processor and process until well combined and the ingredients stop moving about in the bowl.

Place shredded coconut on a large plate.

Using your hands, roll dough into 1-inch balls and roll balls in the coconut to coat.

Refrigerate 30 to 45 minutes to firm up before serving.