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Ingredients

  • 1 cup carrots, shredded
  • 2 1/2 cups shredded unsweetened coconut
  • 2 tbsp arrowroot powder
  • 2 tbsp water
  • 2 tbsp coconut oil, melted
  • 3 tbsp honey
  • 2 tbsp whole chiaseed or flaxseed
  • 2 tbsp brown rice flour or almond flour

Directions

  1. In a bowl, mix carrots, oil, flour, coconut and honey. Mix in flaxseed or chiaseed. ( I always have a chiaseed mixture on hand in my fridge as I put it in my smoothies) To make chiaseed or flaxseed mixture, mix 2 tbsp chiaseed with 6 tbsp water and put in fridge to congeal. Mix arrowroot with a little water and mix in with other ingredients. Let mixture sit for a few minutes to absorb all the moisture and then form haystacks on a parchment lined baking sheet. Bake 325F for 10-15 minutes.

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Original Recipe by Shirley Plant

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

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