I don’t post on this blog very often anymore (that may change one day, but for now I’m focusing on my three month old daughter!) but when I find a great low FODMAPs recipe I just have the urge to share it with the world. I found a recipe in the Academy of Nutrition and Dietetic’s magazine recently, for carrot butter. I went over to my parent’s house to make it and OOPS, I had forgotten to bring the recipe with me! You see, they have a Vitamix, and I wanted to make this with the powerful machine. I had all the ingredients but no recipe. I quickly searched “Carrot Butter” on the internet to see if I could find it, but I came across another version that sounded equally as good.
Sweet Carrot Butter
- 2 lb carrots, peeled and diced
- ¾ cup macadamia nuts
- 2 Tbsp canola oil
- 2 Tbsp maple syrup
- ½ Tbsp vanilla extract
- 1 tsp. kosher or sea salt to taste
- Peal carrots and cut into 1-2 inch chunks. Add about 1 Tbsp. oil to a sheet, cover the carrots with the oil, and sprinkle the carrots with half of the salt. Put on a cookie sheet and roast at 425 degrees for about 40 minutes (or until nice and tender).
- While carrots roast, puree macademia nuts and the rest of the oil in a food processor until a butter is formed.
- Once the carrots are cooked,place in the food processor with the macademia nut butter. Add maple syrup, remaining salt, and vanilla and puree until a smooth, whipped texture is achieved, stopping to scrape down the sides with a knife as necessary.
- Allow to cool before serving. Enjoy on bread, crackers, veggies, a sandwich, or do what I did and eat it alone (ha!) or mixed with plain Greek yogurt.
This is a low FODMAPs and gluten free recipe.
When I ate this my self-control went out the window! Assuming this makes about 6 servings, each serving contains about 200 calories. Sure, not low-calorie, but certainly a healthy snack! All the carotene and healthy fats in this dip/butter/spread (whatever) makes it a snack that does the body good. Enjoy!