*Carrot lentil biscuits

In Vitamix blend (with lid and tamper) - food process might work?:  


4 cups chopped carrots

3 cups shredded coconut

3 eggs

2 cups water or non dairy milk

1/2 tsp sea salt

1-2 tsp pumpkin pie spice blend

1 1/2 cup tapioca starch

2 Tablespoons of inulin

1 cup almond flour or 1/2 almond, 1/2 tapioca

stevia to taste

unsweetened cranberries (optional) -in maintenance diet could opt for sliced, unsulphured dry figs

1 teaspoon baking powder (ideally aluminum free tapioca based)


Spread on oiled baking sheet about 1/2 inch thick

Bake at 375 for 20 or so minutes

Allow to cool for two hours before eating


* Experiment with different ways of blending ingredients. The less water, the better the texture will be for this recipe and the less the cooling time. Go for a texture like cookie dough.


** Also - better to use one of the alternate flours like the almond etc than another cup of tapioca because the texture will be better but tapioca is ok too- just a bit chewier.




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