About the Recipe
The use of different spices alongside the nuts help to provide alternatives to this common dessert with more plant points and antioxidants for overall good health.
- Sunni Patel, PhD
2 tablespoon olive oil
8 carrots (grated)
480ml-500ml unsweetened fortified oat milk
1 teaspoon stevia
130g almond powder
1 teaspoon cardamom powder
1 teaspoon cinnamon powder
½ teaspoon turmeric powder
1 pinch of black pepper
2 tablespoons sliced/flaked or blanched almonds
Rose petals, freeze-dried raspberries or raisins
Heat a heavy bottom pan and add the oil.
Add the grated carrots and stir for 5-6 minutes. Make sure to keep stirring the mixture frequently until the carrots change colour and look slightly brown.
Add the milk and sweetener and mix through evenly. Let it boil on a low to medium heat. Again, make sure to stir frequently so it does not burn at the bottom of the pan.
Stir in the almond flour so that the mixture will start to become thick.
Keep stirring as the mixture thickens. Add cardamom powder and other spices and cook till all the liquid has evaporated and the mixture becomes dry.
Serve hot or at room temperature as a dessert. Stir through sliced almonds and garnish with optional extras