Soon to be your new favorite side dish or dessert, we present to you our carrot and alaria pudding.
This is a perfect dish for late fall & winter days. For something sweet, but healthy, you can eat it alone as a dessert or it can be a great addition to rice & veggie dishes, or with chicken.
Prep Time: 15 mins
Serves: 3-4 people
6 large carrots
1 cup of rice milk (or alternative)
4 tbs of coconut oil
4 tbs chopped almonds
4 tbs of maple syrup
3/4 tbs of ground cardamom seed
3/4 tbs of cinnamon
Start by grating your carrots. You want to end up with about 3 cups. Once done, set aside for a few minutes.
Using a large sauce pan, begin to melt 4 tablespoons of coconut oil. If using a half bag of Whole Leaf Alaria, crumble it before adding it to the oil. If using Alaria Flakes, add 4-5 tablespoons. Then add the cinnamon, coriander, and almonds. Stir well.
Next, add your carrot shavings, rice milk and maple syrup. You can use an alternative milk if preferred. Mix well.
Let simmer on low heat for approximately 20 mins or until the liquid is mostly cooked out. Stirring occasionally.
Lastly, blend with an immersion blender or food processor. Top with a sprinkle of Alaria Flakes, serve and enjoy.