I like to challenge myself to eat new and exciting recipes. The challenge I'm doing now is a few weeks of AIP(autoimmune protocol). I've done this protocol before and it's always exciting to see how positively my body responds to it.
This recipe just makes you feel at home on a nice, crisp cool day. Give it a try and it will be our secret as to how healthy it is.
Here's what you need...
PREP TIME - 15 MINS COOK TIME - 55 MINS TOTAL TIME - 1 HOUR 10 MINS Serves: 5-7 servings
2 10-ounce bags shredded carrots
13.5 ounce can full-fat coconut milk
1 cup mashed yellow bananas (about 3 medium)
¾ cup unsweetened shredded coconut, plus more for garnish
½ cup raisins, plus more for garnish
¼ cup coconut flour
2 tablespoons of liquid honey
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
½ teaspoon baking soda
INSTRUCTIONS Preheat oven to 350 degrees F.
In a large mixing bowl, combine all ingredients until the shredded carrots are well coated and the ingredients are evenly mixed.
Spoon the mixture into a 9x13-inch glass casserole dish and press down firmly with a spatula.
Bake, covered tightly in foil, for 55 minutes or until the carrots are tender and the n'oatmeal is still moist.
Let cool for 5 minutes before serving.
Garnish with additional coconut and raisins, if desired.