"Blessed are those who have not seen and have yet believed."-John 20:29
140 g Oats Flour
80 g semolina
1 teaspoon and a pinch salt
6 teaspoon Coconut/Date Sugar
1 teaspoon Baking Powder
80 ml or 1/4 cup Melted Butter/Olive Oil
1 Whole Egg
2 teaspoon Honey/Maple Syrup
1 teaspoon Black Pepper Powder
1/2 teaspoon Red Chili Powder
As per choice Choice of Herbs(Rosemary,Thyme)
As per need water
As per choice Butter
Easter is just around the corner and my little bunny is super excited to go for egg hunt with her fancy looking basket. Celebrating Easter wasn’t on our to do list before moving to Canada. But now as we live in this thriving international community, we get to celebrate diverse cultures.
For me, every festival is an opportunity to teach my kids something new and valuable. And food is the best way to establish those strong brain connections. Because when every year we celebrate the same festivities again, the child can recognize that pattern. Thus, looking forward for more bonding time with family and close friends.
But as mindful and conscious parents, we must make sure that kids don’t go overboard on their sugary treats. I always like to make homemade treats for kids, which are not only healthy but super yummy. But besides, chocolate eggs and other Easter inspired treats, I like to include something savory too. So I am sharing my recipe for this Carrot Pie which is simple yet elegant. After all, Easter is a good time to make your picky eaters load up on some carrots!!
In a large mixing bowl, mix oats flour along with semolina, baking powder, 4 teaspoons of coconut/date sugar and a pinch of salt. Give a quick mix.
Now pour in melted butter and a whole egg. Mix all the ingredients to knead a dough out of it. You can use little water in between to make the dough.
Wrap the dough tightly with a cling film and refrigerate for 3-4 hours.
To make the filling, slightly tender the carrots by parboiling or steaming them. Once the carrots cool down a bit, cut them into halves lengthwise.
On low to medium heat, heat an oven safe skillet or pan on a stove-top. Add butter as per your choice.(I added a thick slice)
Once the butter melts and heats up a bit, add maple syrup along with 2 teaspoon of coconut/date sugar, a teaspoon salt, black pepper powder, red chili powder and few herbs. Stir everything together and when the mixture becomes a little thick, arrange carrots in a neat order over the mixture. Remove from heat immediately.
Bake the Pie
Take the refrigerated dough and knead once again. Roll the dough using a rolling pin over your clean counter top. (Note: My dough wasn't sticky but in case yours is, then dust some plain flour over your dough while rolling to avoid sticking to counter top or rolling pin.)
Now very carefully wrap the prepared flattened dough onto your rolling pin and slowly spread it on the oven safe skillet or pan.
Place it in a preheated oven and bake for about 30-40 minutes at 365 degrees Fahrenheit.
When you notice the surface of the pie turns into golden color, then take it out of the oven. Let the skillet sit for few minutes on your counter top or until slightly cooled.
Using a plate or a serving dish, which is a bit bigger in size than the skillet, place the front side of it over the skillet.(Make sure your one hand is over this serving dish)
Now very carefully, flip the the skillet super quickly upside down and the pie should come out of the skillet onto the serving dish.
You can now serve this yummy carrot pie along with a dip of your choice. I made a simple Greek yogurt dip with few herbs. Also, garnish the pie with some more fresh herbs to give that beautiful Spring season look to your dish.
|140 g Oats Flour|
|80 g semolina|
|1 teaspoon and a pinch salt|
|6 teaspoon Coconut/Date Sugar|
|1 teaspoon Baking Powder|
|80 ml or 1/4 cup Melted Butter/Olive Oil|
|1 Whole Egg|
|2 teaspoon Honey/Maple Syrup|
|1 teaspoon Black Pepper Powder|
|1/2 teaspoon Red Chili Powder|
|As per choice Choice of Herbs(Rosemary,Thyme)|
|As per need water|
|As per choice Butter|