I’ve been excited to share this dish with you.
Labels: sides, soy free, vegetarian.
Labels: allergy-friendly, dairy free, gluten free, SCD, snacks, soy free, spreads, vegan, vegetarian.
Thanks for using my cracker recipe! Aren’t they addicting? Those dips all look amazing!Reply
Yes, I ate ALL of them like a crazy person. I just couldn’t stop. I kept thinking, does Danielle have this problem? They are super, super awesome. I’ve made them several times. Thanks for a great recipe.Reply
Oh gawd, I LOVE white bean dip/hummus…and olives…I’m hungry now!Reply
Thanks Amber. You always make me laugh! I love it.Reply
They look really good Amber, I make one with spinach too – it turns the dip a lovely colour!
Did you find out if coconut aminos is definitely legal?Reply
Thanks for chiming in about the coconut aminos Vicky!! I need you looking out for me. I just love the stuff – so such a bummer it’s a mystery food. We do need to work on getting a scientist though don’t we! That will settle everything. I’ll work on that.Reply
This dips look wonderful. I loved your lentil hummus so much that I’m definitely going to try one of these soon. Thanks!Reply
Thank you Hannah! I’m so glad to hear you enjoyed the lentil hummus. It’s one of my favorites. I have to say though, the white bean & kalamata dip is a real crowd pleaser. Several friends taste tested it and LOVED it. I’m making a big batch for my daughter’s soccer game next week to share with everyone.Reply
Your dips rule, Amber! I think it would be great to have this trio of dips for a party or even a simple supper.
Thanks so much Shirley!Reply
thank you for linking up with kids in the kitchen! we’re so proud to have you – this looks yummy and healthy!Reply
Yummy dips Amber – thank you so much for linking to your inspiration I can’t wait to try yours! White beans are quickly becoming a fave of mine!Reply
Hi! I linked to these recipes in my post for Greek Layer Dip. I can’t wait to read more of your blog!
Labels: dairy free, raw, SCD, soy free, sugar free, vegan, xanthan gum free.
Brilliant! I can’t wait to try these!Reply
This dessert looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a cookbook prize package: http://bit.ly/wJSl1hReply
I am so impressed Amber. Carrot cookies, raw and kid approved?! These cookies are a winner for sure!Reply
Thanks Laura. These are super fun and I love how healthy they are for my kiddos.
Happy Valentine’s Day!
I love that recipe. May want to try the same with a little beet to color your batch in pink!Reply
Good suggestion, but I prefer that beautiful orange!
Have a great Valentine’s Day.
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
Very neat, Amber! I’m not always a fan of sesame seeds, but I’d like to try these!
Another recipe I could use my carrot pulp for. Yea!Reply
Yes, excellent idea! I love it.Reply
These look like a great idea! I love how orange they are.Reply
Thank you and I agree. Love the color.Reply
Amber, I found your blog searching the web for these exact cookies! I purchased these at my local Health Food Store and fell in love with them. They are $5.00 a bag here and that is just too expensive for the amount I can eat! Thank you sooooo much for figuring out the recipe. I am a follower foreverReply
My pleasure. I hope you enjoy them!Reply
What a find! Those carrot cake wafers are my 16yo daughter’s favorite too. I even gave her two bags as the treat portion of her birthday present last month!
Have you perfected the lemon ones? Those are my favorites, although the carrot run a close second.
Hello There. They finally started carrying the lemon at my natural foods Coop and I made them:
I think these are my favorite!!Reply
I am so thrilled to find this recipe! I did the exact same thing as you…bought those little cookies (same brand!) at my health food store to take to a picnic for my little ones. Although I’m very used to converting recipes to GF, I have very little dehydrator experience except drying sprouts, culturing yoghurt, etc, and with four babies 5 and under, I don’t have time to experiment. I’m totally making these. Thanks SO much for taking the guesswork out of it.Reply
Yeah! Fun to find another lover of these little cookies! I do hope you enjoy them. This recipe makes a TON! As stated in the post though, they didn’t get super crunchy (but they might if you leave them in longer). The cookie balls are a big hit too with the kids. Easy to snack on.
Please let me know if you like them.
Have a great week.
I made these the other day. The texture is beautiful (I left them in a few extra hours, and they were nice and crisp), and I had no problem transferring the cookies to the dehydrator. My only observation is that mine weren’t as sweet as the storebought ones. It could have been because I didn’t weigh out the carrots and our ideas of medium are different;-) or my carrots might have been on the strong side instead of sweet. In any case, I’m going to weigh the carrots next time. Otherwise they were perfect, and boy do they make a fantastic snack to take on outings for my gluten-fearing family! Thanks again so much for the recipe!Reply
Oh, and I meant to add that I fermented and dried the sesame seeds ahead of time to make them even more digestible, and it worked great.Reply
I would love to know how you did that!! I soaked the sesame seeds for the lemon version, but didn’t ferment. Would love to learn more about this from you. Do you think that affected the sweet flavor?Reply
I definitely think the quality and sweetness of the carrot will affect the overall sweetness factor. I found these to be sweet enough, but I’ll be honest, I am very sensitive to sweet, so just a little goes a long way for me. For example, whenever I made ice cream or smoothies, I always have to add more sweet for my husband, as it’s just not enough for him while it’s perfect for me. So funny how we all have such different sensitivities. So I like your thoughts on weighing the carrots, and I would add in a few mores dates next batch. You could also do 5-7 drops of stevia. Let me know how it works out and if you find your preferred level of sweetness.
Great questions today! I can’t thank you enough for checking in. And I’m so glad you enjoyed the recipe. I recently made the lemon cookies and they are quite delicious!
Have a great rest of your week.
For fermenting, I just soak them for 7-24 hours in an acid medium. I cover the seeds with water, then add several tablespoons of whey, kefir, yogurt (or if you don’t do dairy–I’m new to your site–you can use apple cider vinegar or lemon juice) and let soak in a warm place. The fermentation is subtle, and while it definitely makes them taste a little more “earthy,” I don’t think it affected the sweetness…I think my carrots were really strong. I then dry them in my dehydrator and freeze them to be used in tahini grainless granola bars, etc. I’ve been fermenting and sprouting our nuts, seeds, and GF grains for years to reduce phytates, and while it was recently called into question how much fermenting/sprouting reduces phytates, I just know this celiac girl feels SO much better off of food prepared this way that I keep doing it.
After I read your reply that you’re sensitive to sweet, I thought that I don’t usually like things super-sweet either, and I realized what part of the problem might have been. I gave them to my children last night to test, and they rejected them. I was so irritated (because I made 10 dozen!) Today they ate them up like crazy. The difference was that I offered them last night after supper, and they had had a rare treat for dessert…I made a grainless red velvet torte with red beets and it was quite sweet, so of course the cookies didn’t taste sweet to any of us after that. Next time, I’ll make sure I have nice sweet carrots and weigh them accurately, but I think our taste buds were off after the sweet torte. Thanks for your reply. I’m off to try the lemon ones next. I heart lemonReply
Thank you for this information!! I don’t know much about fermenting. But I do this to my kid’s oatmeal. I’ll have to start with seeds too.
I’m so glad your family enjoyed the cookies. Your grainless red velvet torte sounds amazing! Wow! Yes, I can see the issue there.
I hope you enjoy the lemon cookies too. They are my favorite.
Have a great rest of your week.
Oooh, I remember how much I loved these when you shared them with Go Ahead Honey! The ingredients are so simple, wholesome, and delicious…I love that about your recipes! Thanks for linking them up to Raw Foods Thursdays.Reply
I would dearly love to try these! Has there been a change in the recipe for converting to conventional oven yet?
Well, my advice would be to set your oven to the lowest temp and cook for about 15 minutes, then check every 5 or 10 mins for crispness. They will surly get crunchy in a regular oven. Let me know what works best for you.Reply
So glad you shared these at Raw Foods Thursdays again!! What a lovely time of year to be reminded of such a heart-healthy treat!! I’m highlighting them tomorrow!Reply
[…] Raw Carrot Cake Cookies (or Bites) from The Tasty Alternative ~ gluten free, grain free, dairy free, egg free, sugar free, paleo, […]Reply
Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.
This looks fantastic! Chocolate and pumpkin-I bet it tastes out of this world.Reply
Hi There Laura~
I’m having lots of fun with these ingredients. I am very pleased with how the ice cream turned out! Very decadent. Have a great Thanksgiving.
“The way you cut your meat reflects the way you live.”
*This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
*Pesto is best served at room temperature (in my opinion)
*I use this gadget to get the zucchini to look like pasta noodles.
The fig sauce is located on page 45. It’s fantastic. I adapted it slightly with what I had on hand, so the original recipe is different. My adaption is below.
Labels: dairy free, gluten free, raw, sauces, sides, soy free, vegan.
They both sound great! I made an avocado pesto dressing for salad a while back, but never even thought to try it on pasta. Great idea!Reply
The pesto is quite fantastic on pasta – and such a nice alternative to tomato based sauces. Rich, creamy, full of beautiful basil flavor.
Have a great weekend.
How does that veggie peeler work? The tool looks like a regular potatoe peeler, how does it make the noodle looking veggies?
Also, how do you know a “good” balsamic vinegar? I don’t want to just buy the most expensive one because that isn’t always the best. thanks
You just had me laughing out loud!! Thank you… I needed that after tonight’s bedtime with the kids! Also…no luck signing up for email updates for your blog…am i missing something (totally possible!)Reply
Hi There KellyBelly~
The peeler is difficult to see in the picture, but one has little teeth that make the “pastas.” I tried to find a video for you online. They sell Titan peelers at Bed, Bath and Beyond (this is where I purchased mine). I love it.
About the vinegar…
Luckily, great balsamic vinegar is very inexpensive. My advice would be to love the vinegar your using. If you have some and it tastes funny, then avoid. When using oil and vinegars I’ve found it’s important to really love the way it tastes right out of the bottle, as the flavor is amplified in your final dish. I use Newmans Own Organic Balsamic (runs around $7) and I’ve had it for well over a year. I go back and forth with different brands though. I would wait on buying an expensive brand and try a few in your price range. If you love what you’re tasting, then you have found “the best vinegar you can find” and go with that.
I added some information to the post about this, great question.
Oh I’m so glad you had a laugh tonight. Nighttime routines can be so darn exhausting. I’m like you…I turn right to my computer to decompress after the kiddos are down! We treasure our evenings (the nice, quiet evenings).
I’m doing some research on the post emailing…little confused about what the RSS Feed is for. Hopefully I will have it all up and running soon.
Have a good night,
Yes, I figured RSS feed was that…but don’t get it either!Reply
These look great! Can’t wait to try : 9Reply
Sorry if I missed this, but do you cook the veggie “pasta” or do you eat it raw? I’ve been meaning to get a device that will make veggie “pasta” and am so happy to see the answer to the question above on where to get one.
Thanks! I can’t wait to try these recipes!Reply
Hi There Brika~
Thanks so much for your comment and great question. I eat the veggies raw. So delicious. I hope you enjoy the sauces.
That Balsamic Fig sauce sounds AMAZING. Is it in their first cookbook? If so, I’m heading over to my bookshelf right now to check it out!Reply
It is sooo good! The book I have is copyright 2007.Reply
visiting from Raw Thursday. I love the addition of an avocado to your pesto. Looks amazingReply
Labels: cane sugar free, dairy free, egg free, gluten free, sides, soy free, thanksgiving side dishes, vegan.
Labels: cane sugar free, dairy free, drinks, gluten free, soy free, vegan.
not sure how I missed this one…have to have it…NOW! maybe dessert tonight if I can muster the energy to messy another dish?!Reply
Oh yes, you’re a big pumpkin girl too. This is a very fun drink. And I’m giving you a high-five right now – I totally hear you with the dishes (sometimes I shed a little tear when I look at the disasters I make in the kitchen). Luckily my husband does them quite a bit, but he’s super slow, where I can get them done in a flash (so we can watch that Netflix). Left to him we would be up until midnight. I like to give Scott a hard time about how s.l.o.w. and meticulous he is. But we make a perfect match and I wouldn’t have it any other way!
Have a great night.Reply
Mike is the dish boy in our house…that’s the rule, whoever cooks doesn’t clean. I am grateful for that…even when a few of the hand-washed dishes has food remnants stuck on them!! Creating good food in the kitchen is never a clean endeavor…and even if i manage to clean up everything after myself along the way…feeding 5 bodies inevitably makes it messy again! Some days I just want to leave it, I REALLY hate doing dishes. But I REALLY hate the mess more!!Reply
breakfast….delicious…I left the water out to make it thicker, cut w/ half Coconut Dream Milk, and added 2T chia seeds!Reply
Labels: chocolate + pumpkin, dairy free, dessert, egg free, gluten free, grain free, soy free, vegan, xanthan gum free.
Yum. That looks moist & delicious…AND chocolaty!!!Reply
Thanks Sara! It is very moist indeed. Scott is crazy about this brownie, so I knew it was a winner.
OMG! I’m bookmarking this and making it this weekend! I love that it’s xathan gum (spelling?) free… I’ve heard mixed stories about that stuff. Thanks for posting!
Oh and I’m your newest follower too!Reply
Hi There Curly J~
Thank you for your comment and please let me know how they turn out! They were a hit in my house. About 3 days later they started to resemble fudge. Crazy good. There is definitely a nutty texture to these, but overall they really worked. Good luck!
And, about the xanthan gum…
Xanthan gum is considered “safe” although it hasn’t been extensively tested. I’ve read that people with corn allergies might be allergic and therefore can cause very uncomfortable symptoms. As a rule I try and use only whole foods when cooking and find it fun and challenging to find alternatives. I do use xanthan gum once in a while because it is very good at its job, but try and find other things that work well too. I don’t like feeling too dependent on any one ingredient.
Have a beautiful, health-full day.
I have printed this recipe and plan on making them, yum! I can handle guar gum better than xanthum gum (it’s a 1/3 of the cost too). Xanthum gum IS derived from corn:like so many other things today, so people who are very sensitive to corn should avoid it. Thanks Amber!Reply
Hi There Tessa,
Thank you for your comment and valuable information regarding xanthan gum. This is the power of blogging right! Very informative, specific information that is extremely helpful to readers. Good stuff.
And Tessa, I made your kale chips tonight. WOW! Big hit. I took some pics (even a little video of my daughter) eating them. She really likes kale and thought these were just so fun and yummy. I will be posting this soon. Thanks for the great recipe!
I made these today, yum!! I decided to cut out the milk and use more pumpkin instead, added a bit more cocoa powder (2-3 tablespoons) to make REALLY chocolatey! Also, I didn’t have any walnuts, so I used pecans instead and was out of arrowroot so used tapioca starch. Fudgey, chocolaty goodness! I am so glad you guys enjoyed the kale chips…i wish MY kids liked kale in OTHER forms too!Reply
Hi There Tessa~
I love it! I love hearing how different ingredients work in recipes. What great information for someone who wants to make a change, but not quite sure what will work or substitute. Excellent information!
I agree they are very fudgey! Pretty great for a grain-free brownie! I will be adding your kale chip recipe to my monthly round-up…they were a hit!
Food for thought…I bet you could hide some kale in this brownie!
I always hide pureed spinach in chocolate things…much to my husbands chagrin!Reply
You make me laugh!Reply
This looks wonderful, and I love all the ingredients! Thanks for sharing it a Gluten-Free Wednesdays.Reply
This looks yummy. If I can get my hands on a pumpkin or squash I am going to try and make this. Thanks for sharing!Reply
This looks amazing. Is there a substitute for the agave syrup for those of us avoiding it?Reply
Hi There Nancy,
I think maple syrup (Grade B) would be an excellent substitute – I love this with chocolate. Honey and stevia would also work. I would do equal parts with the honey, 1/3 cup maple syrup, or 30-40 drop stevia (NuNaturals makes a cocoa liquid stevia that would work great).
Hope this helps!
Your directions omit the coconut flour listed in the dry ingredients. I assume it’s added with the cocoa powder. Can’t believe I’m the first one to notice since the recipe was posted long ago. I’ll let you know how it works!Reply
Made the change…my apologies!Reply
Also your directions call for agave and your ingredient list says maple syrup with stevia. Hmmmmm. Guess I’ll just do a little of both and see what I make.Reply
Oh geez…hello Amber! I’m so sorry. Overall, my recipes aren’t this confusing…I promise. But this is me attempting to bake, right. As mentioned in the next comment, I did make the recipe several times before sharing but my apologies for the wacky directions. And thanks for letting me know.Reply
These turned out okay. Not at all superfudgy like you mentioned; crumbly but still moist. Kids like them and it wasn’t too difficult, just confusing comparing your ingredient list with your directions.
Thanks for sharing and giving me a good starting place for a new recipe.
Thanks for your feedback. Sorry about the confusion! I went back and made a few changes. Arg…that’s so frustrating and one of my big pet peeves on other food blogs (an inadequate recipe and directions).
So when I first made these I was using agave, but I have since stopped using this sweetener and changed to maple syrup…and of course didn’t make the change. I tried to make this user friendly for folks that don’t like to buy packaged almond flour. But have noticed that use of raw almonds is tricky, as the texture and final product really depends on how they are originally ground – for example, using room temp nuts vs. cold nuts. And the duration of the blend will affect the texture. Needless to say, I need to make these again with store-bought almond flour (Bob’s) to see if it changes the final product.
Originally, I did make these many times and felt confident sharing the recipe (I never share a recipe unless I’ve tested at least 3 times). I agree that they are not fudgy, rather, I like that they are not cakey. I’ve been meaning to do another grain/egg/cane-sugar/gluten/dairy/gum free brownie recipe, but I’m not much of a sweet tooth, so there’s not much motivation. I would rather roast a chicken (ha ha, how weird am I).
Grain free baking can be tough, but I won’t give up…it’s a fun challenge. And I’m certainly no expert. Please share your variations if you make a similar recipe.
Thanks again for your feedback. It’s much appreciated.
Have a great weekend.
We can’t have nuts, can we use coconut flour and how much would you say?Reply
Hi There Leapchen,
I’m sorry to say, but this recipe was designed specifically around the nut base. Coconut flour is a whole different beast in baking. This would just crumble apart if you used coconut flour in place of the nuts, especially without any eggs. There are many nut free brownie recipes out there. You could also use a whole grain base instead of flour, but you would have to increase the starch. Overall, you will have to do some experimentation. Sorry I don’t have an easy answer for you. My advice is to search the internet for a nut-free, vegan brownie recipe. But you might find the recipe below to your liking. It’s A GAPS brownie recipe and uses just a touch of coconut flour. But it might work well for you:
Hi, I'm Amber. Welcome to The Tasty Alternative. This blog is dedicated to holistic healing and green living. I was diagnosed with Crohn's Disease in 2004 and heal myself naturally with food and lifestyle. Join me as I share with you easy, healthy recipes free of gluten, dairy, and cane-sugar. While you are here, check out my very popular healing homemade lotions great for eczema. Finally, don't miss my tips on how to create a "green" kitchen by decreasing kitchen waste. You can read more about me here.
This looks SO very good right now. I never thought about it that way, but coconut aminos do have that kind of sweet, teriyaki-esque flavor. Excellent choice!
I have switched to coconut aminos as my soy sauce substitute. More nutrition, lower in sodium, and of course, soy free. And I have to say, it does make a very nice teriyaki sauce!
I love aminos!! My favorite soy-free wheat free soy sauce replacement! I make a similar dish to this on the stove top, finishing in the oven is a nice touch!! I could probably handle a whole batch of these to myself! Can;t wait for my green beans to come on…..
Thanks Tessa! I agree…I can destroy a huge bowl of these green beans in nothing flat!
oh my gosh this looks so delicious! and i am so grateful for this post! i have been looking for a teriyaki sauce that’s GF and delicious! thank you thank you thank you!!!
Thanks you lovely. That warms my heart! I hope you enjoy it. I’m sure you’ll put your own little spin on it though, you’re such a talented cook.
This look great! I’ve been looking for a good green bean recipe. I usually use liquid aminos in place of soy sauce but I’ll have to try the coconut aminos because we try to stay away from soy.
I hope you enjoy them as much as we do. I agree about the soy. No good. Coconut aminos is so great. Love, love.
My son will only eat green beans and Asian food and I never thought of Teriyaki sauce on them… thank you. I would love if you would share this on my foodie friday party today.
How funny! Well, I am a huge lover of Asian cuisine, and I have to say, this is a really great alternative. Let me know how it turns out for you and if your son likes it.
I am sugar free and so glad that I found your site. I also have a garden so now I know what to do with my green beans! http://www.theeaseoffreeze.com
yeah…hi Sarah! I love finding other sugar-free blogs. Keep up the great work.
This looks delicious! I’ve also always been a szechuan string beans fan but haven’t had them since learning of my nursing daughter’s multiple food allergies. I’m so excited to have come across your recipe and another allergy-friendly blog!
Hello and so nice to meet you! I hope you find some recipes here that fit your needs and diet!!
Thanks for stopping by!!
Oh Yummy! I have been using Coconut Aminos to replace Soy sauce for a little over a year now. We love it! This is a definite must try recipe. Thanks for sharing. I would like to invite you to link up in our recipe hop this week. It will be open until midnight tonight ☺
Thank you for the inviting me to your link party!
What a great looking side dish!
Thanks so much for linking up at Mealtime Monday! Hope to see you again next week!