Carrot Bites A Raw Gluten Free Treat Food

CARROT BITES (A RAW, GLUTEN FREE TREAT)

Carrot Bites (A Raw, Gluten Free Treat) image

These tasty carrot bites are nice to keep in the refrigerator for when you want a quick bite of something sweet, or need a little pick-me-up between meals or after a workout. Found this recipe on a blog called Daily Bites http://www.dailybitesblog.com/2010/04/15/carrot-cake-bites/. These little bites can be stored in the refrigerator for 5 days.

Provided by Debbwl

Categories Dessert

Time 15m

Yield 15-18 small balls

Number Of Ingredients 9

Ingredients

2 carrots, peeled and roughly chopped
1/2 cup walnuts
1/2 cup raw cashews
5 -6 dates, pitted and roughly chopped (I use nice soft Medjool Dates)
1 teaspoon fresh ginger, grated (I use a little more to fit our taste)
1/2 teaspoon cinnamon
1 orange, zest of
sesame seeds, for rolling in
unsweetened dried shredded coconut, for rolling in

Steps:

In a food processor fitted with the S-blade, process carrots untill finely ground. Remove and set aside.
Process the walnuts and cashews in the food processor (no need to clean it out) until finely ground.
Add the dates and process until finely chopped and incorporated into the nuts.
Add the reserved carrots, ginger, cinnamon, orange zest (if using) and process until dough forms.
Shape the mixture into 15-18 small balls.
Roll in sesame seeds or shredded coconut to coat.
Refrigerate until ready to enjoy. Can be refrigerated for up to 5 days.

CARROT COOKIE BITES

Carrot Cookie Bites image

Make and share this Carrot Cookie Bites recipe from Food.com.

Provided by hungrykitten

Categories Drop Cookies

Time 25m

Yield 7 dozen

Number Of Ingredients 15

Ingredients

2/3 cup shortening
1 cup packed brown sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups quick-coooking oats
1 cup shredded carrot
1/2 cup chopped pecans

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans.
To freeze cookie dough, drop desired amount of dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls into resealable plastic freezer bag. May be frozen for up to 3 months.
Drop remaining cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
To use frozen cookie dough: Place dough balls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 685.9, Fat 30.2, SaturatedFat 6.5, Cholesterol 61.1, Sodium 287.4, Carbohydrate 91.4, Fiber 7.1, Sugar 32.4, Protein 14.5

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