You know those foods that stay with you? You eat them once and then remember them for the rest of your life. You may not even realize it at the time you’re eating it, and it doesn’t have to be something fancy. Its a unique flavor or combination of flavors, or texture, or a new type of produce, and it opens your eyes to new food possibilities just tweaking your tastes enough that you’ll never be quite the same. Like the first time I ever ate guacamole – TOTAL GAME-CHANGER.
Another game-changing food for me was the sweet potato biscuits at Mama Dip‘s in Chapel Hill, NC. Mama Dip’s is a bit of a landmark in Chapel Hill, serving up delicious but definitely not vegan/vegetarian southern country cookin’. Think fried chicken, fried pork chops, collards, mac n’ cheese, fried okra. I ate these biscuits the summer after 8th grade, when I was in Chapel Hill for basketball camp. They were soft and fluffy but had a touch of chewiness. They were sweet with a hint of savory – making them an appropriate accompaniment for breakfast, lunch or dinner. Probably most eye-opening for me was that they were a delicious baked good that included a vegetable as a main ingredient. This has become pretty much my favorite technique to incorporate in making sweets – for example, my butternut squash brownies. Mama Dip’s biscuits have stuck with me all these years. I can still picture them, with a pinkish-orange hue, still smell the buttery sweetness, and I certainly remember the taste – sooo good!
These carrot oatmeal raisin biscuits are reminiscent of the sweet potato biscuits. They are made with carrot pulp leftover from juicing and are soft and fluffy but much more healthy than the Mama Dip’s version. They are sweet enough to satisfy a sweet craving or to have for breakfast with a bit of jam. They are also not too sweet that you couldn’t serve them for dinner. I like them alongside a spicy dish because it balances out the flavors – yesterday it was with a Spicy Southwestern Soup (I’ll get the recipe up here eventually!). I’m also including in this post a super delicious and super healthy juice recipe to give you an idea of a carrot juice recipe you can make and then use the pulp for these biscuits. This juice is nutrient-packed and a great way to start your day. It has a sweet and slightly tangy taste. Enjoy!
Carrot Oatmeal Raisin Biscuits – makes 20 biscuits
- 1.5 cups carrot pulp (left over from 3 or 4 carrots)
- 2 cups brown rice flour or spelt flour (I like both but prefer spelt)
- 3/4 t salt
- 1 t vanilla
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1/3 cup agave
- 1 cup rolled oats
- 1 flax egg (1 T ground flax seed + 3 T water and let sit 10 minutes)
- 1/2 cup raisins
- 1.25 cups plain soymilk
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a large bowl, combine four, salt, baking powder and baking soda.
3. In a medium bowl, combine pulp, applesauce, vanilla, flax egg, soymilk, and oil.
4. Add wet to dry.
5. Stir in oats and raisins.
6. Scoop batter onto parchment paper – eyeball about 2-3 T scoops (I’ve made this to end up with larger and smaller biscuits so the size is up to you – adjust cooking time as necessary).
7. Bake for 15 minutes.
- 1 ripe bartlett pear
- 1 nob of ginger
- 4 carrots
- Large handful of spinach
- Small handful of cilantro
Cut ingredients to fit in your juicer. Juice them all and drink immediately.