Tag Archives: sunflower seeds

Baked Carrot Cake Oatmeal

20140614-195134.jpg

Woof. As I’m going through all of these recipes, I’m wondering what will stick. Once next January rolls around, what am I going to make again, what recipes will I suggest to friends, and most importantly, which recipes will I remember? I’ve already forgotten some things I’ve made so far, so I’m not sure how an entire year of recipes will remain on the brain. This is definitely one, though.

This thing is a beast. It’s filling, it’s tasty, you can make it at the beginning of the week and not have to worry that you’re out of Cheerios or milk or if you’re other people, oatmeal. Because this IS oatmeal!

20140614-195126.jpg

You basically toss together a dry mixture of grated carrots, raisins, oats and spices, then add some milk and eggs to it.

20140614-195117.jpg

Then mix up the crunchy topping (they suggest walnuts, but I used almonds, pecans, and something else I can’t remember or decipher from these photos, all coated in honey), and put it on top. Bake it. Eat it. Bask in its glory, daily.

20140614-195142.jpg

Here’s the recipe:

Baked Carrot Cake Oatmeal

Dry mixture:
2 cups old-fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac
1 tsp baking powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground vanilla or 1/2 tsp vanilla extract
1 pinch coarse sea salt
1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
a handful raisins

Wet mixture
2 organic eggs or chia seed mixture (see top note)
2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer
4 tbsp maple syrup, honey or apple syrup
2 tbsp coconut oil, room temperature + extra for greasing the pan
1 cup / 180 g walnuts or nuts or your choice
3/4 cup / 100 g sunflower seeds or seeds of your choice

Directions:
Preheat the oven to 375°F. Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Find the original recipe on Green Kitchen Stories, complete with tweaks to make this recipe vegan!

Beet and Carrot Burgers

Throughout this process, I’ve wondered what recipes will stick. Which I’ll make again, which I’ll remember, which I’ll tweak, and which I probably toss out the window.

Beet Burger

This one’s a sticker. It’s surprisingly filling, appears to be made of things that are good for a person, and tastes great. Plus, who doesn’t love recipes where there are three main steps: 1) mix everything together 2) shape it into patties 3) bake. This recipe made about 12, so I had quite a few days of leftovers.

It involves a bunch of sesame seeds and sunflower seeds.

20140402-202752.jpg

20140402-202802.jpg

Carrots.

20140402-202810.jpg

Beets, duh.

20140402-202817.jpg

Onions, cheese, brown rice, egg, parsley, soy sauce, and cayenne pepper.

20140402-202824.jpg

Mix it all up.

20140402-202832.jpg

Pattyshape it. Pretty sure that’s a word.

20140402-202839.jpg

Bake it (yes, I greased the pan with butter).

20140402-202848.jpg

I didn’t have buns, so I ate these plain with a fork. Also tried them with goat cheese on top, which was a good choice.

Baked Beet and Carrot Burgers

Ingredients:
butter for greasing the baking sheet
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (1–2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated Cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped fresh parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced or pressed (about 1/2 teaspoon)
1/8–1/4 teaspoon cayenne pepper

Directions:

Preheat the oven to 350°F. Lightly coat a baking sheet with butter.

Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.

Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (your hands work best here). Add cayenne (use 1/4 teaspoon for spicier burgers) and mix until thoroughly combined.

Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.

The original recipe can be found here.