Sunday, September 21, 2008

They Don't Look Like Carrots...

...But they are! Yup, yesterday I decided it was time for at least some of the 11 pounds of the (mostly purple) roots to meet their demise - in a variety of forms. I got out the ol' food processor and got shredding, and wouldn't you know it after a full day of baking I had only gotten through half the bowl of grated bits! Waste? Ohhh, no... I packed up those suckers and eagerly waited for the next baking blitz to rear it's head!

Andrew and I spent about half an hour peering through the list of carrot recipes I had made up from sources around the internet, and so today I'm sharing the first of the six that we chose! There are actually seven recipes, but one of them is a soup that my grandmother requested - she loves carrot soup and I said I'd be happy to oblige!

The original form of this recipe came from FabulousFoods.com, and was adapted from A Passion For Baking by Marcy Goldman. Now, I don't know what she did in her kitchen, but there was NO WAY that these so-called "scones" were going to be able to roll out and cut like she described in her recipe. Even adding in an extra half-cup of flour turned the batter into not much more than cookie batter. So, drop biscuits it was! Judging by the speed that Andrew devoured one, and the emphatic praise that followed, I would say that it was a good decision!

Dropped Carrot Biscuits
Makes 20
2 cups flour
1/2 cup psyllium fibre
1/2 cup rolled oats
1/2 cup sugar
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 cup cold unsalted butter, cut into chunks
1 cup buttermilk
1 large egg
1/2 tbsp vanilla
1/2 tsp orange extract
1 1/2 cups shredded carrots
1/2 cup raisins
  1. Preheat oven to 400ºF. Line sheets with parchment paper.
  2. Blend flour, psyllium, oats, sugar, salt, baking powder, baking soda, and cinnamon.
  3. Cut in butter to make a coarse meal.
  4. Stir in buttermilk, egg, and extracts.
  5. Fold in carrots and raisins. Let rest for 5 minutes.
  6. Drop by large spoonfuls onto sheets.
  7. Bake about 25 minutes. Cool on a wire rack.

Amount Per Serving
Calories: 144.5
Total Fat: 5.2 g
Cholesterol: 23.3 mg
Sodium: 75.3 mg
Total Carbs: 22.1 g
Dietary Fiber: 2.5 g
Protein: 2.6 g

1 comment :

Maggie said...

I love the carrot cake meets bisquit quality of these. I have to give them a try.