Feature Ingredients: (measurements by volume)


6-8 cups organic carrots chopped in medium chunks (or whole baby carrots) (will yield 3.5 cups dried carrot crumb)


2-3 oranges (zested & juiced) (reserve zest for dry ingredients)


“Wet” 6 ounces organic butter (room temperature)


6 ounces organic virgin coconut oil (room temperature)


6 ounces raw organic local honey 2 ounces organic coconut palm sugar 4 ounces organic brown sugar


6 ounces pumpkin puree (you may also substitute acorn or butternut squash)


2 large brown organic free range eggs from local farmers (Circle C has good local eggs) 2 tablespoons bourbon vanilla extract


“Dry” 2 cups organic all purpose flour ( pre-made gluten-free flour blend may be substituted)


1 cup organic brown rice flour (store bought or easy to make at home in VitaMix)


26


1 cup organic rolled oats (do not substitute steel cut)


½ cup organic buckwheat flour 3 teaspoons baking soda


3 teaspoons large flake sea salt (Maldon) (this will create a wonderful crunchy texture)


1 teaspoon organic fresh ginger (zested on micro- plane) or ½ teaspoon dried ground ginger 2-3 oranges zested (see above)


½ teaspoon each: ground cinnamon, nutmeg, star anise (adjust accordingly to your personal taste) 1 cup pepitas (pumpkin seeds)


3.5 - 4 cups dried carrot crumb (pack carrots firmly into measuring cup) (reserve 1/4 cup for garnish)


2 to 3 cups organic dark chocolate chunks Special


Equipment:


• Food Processor / Cuisinart or Robot Coupe Commercial Brand


• 12” x 17” Baking Trays Lined with Silicone Baking Mats / Silpat (or parchment paper)


• Stand Mixer / Kitchen Aide (with 6 quart mixing bowl & paddle attachment)


• Sifter or Fine Mesh Strainer • 4 ounce ice cream scoop


• VitaMix Blender (optional - for homemade brown rice flour)


FALL 2020


ESSENTIAL Naples


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