-About 7 large carrots, finely shredded
-1.5 C almond meal
-1/2 C honey (I highly suggest locally sourced honey)
-2 6 oz containers of Chobani Lemon Greek Yogurt (other options that would be interesting would be pineapple, orange, or honey flavor)
-1/2 C raisins
-1/2 TB cinnamon (if you have a super new fresh cinnamon you can maybe cut it back, but these guys can handle a lot of spice, taste them and adjust accordingly)
-1 to 2 tsp of ginger
-1/2 tsp nutmeg
-Optional white chocolate for drizzling or dusting
Mix up all the ingredients and plop out onto a jelly roll or baking sheet lined with parchment paper. Spread them out with a wooden spoon so that the batter is about 1/4 inch thick.
Bake at 350 for 40-50 minutes, or until the edges are firm. If they are not getting done quite like you want, cut them into squares on the pan and bake another 10 minutes or so. This basically helps get the edges done for each piece.
I imagine with these that you could easily bake them without the parchment paper as they don't seem very particular. If these had bananas in them I would highly suggest not eliminating the parchment paper. If you don't use parchment paper, you may want to check them a little earlier. Also, if you are baking in a gas oven, I would check them a little earlier.
I shredded and dusted them with white chocolate. Usually I melt chocolate and drizzle them, but I wanted to see what a dusting would do.
These will keep longest and best in the fridge...although they are delicious so shelf life is somewhat of a non-issue.
You could also add in some oats to this recipe and put them out in scoops to make another tasty little treat.
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