Toast is my comfort food. Some people reach for ice-cream, Mom’s meatloaf, mac & cheese, or a big ol’ bowl of soup….but not this girl….give me a piece of buttered toast and I’m happy all day long. I don’t know what it is about toast, I just love it, and obviously I was excited when I discovered the avocado toast thing….how on earth did it take me so long to jump on that train?? Any who….I can’t eat avocado toast every day for the rest of my life (as much as I want to) so I started doing some research and found a variation…..carrot toast……..and knowing me it won’t stop here…..what other vegetables can I mash and spread on bread….
The Recipe: Egyptian Spiced Carrot Toast
Ingredients:
Carrots
- 3-4 carrots, cut into 1/2 inch chunks
- 1 tbs infused oil (I used lime)
- 1 tbs reduced balsamic (I used coconut)
- 1/2 – 1 tsp RawSpiceBar Egyptian Spices
- salt & pepper
Lemon Tahini Sauce
- 1/4 cup Tahini
- 1/4 cup water
- 1 lemon juiced
- garlic (optional)
- pinch of cayenne pepper
- salt & pepper
Toast
- 2 slices of your favourite bread
- butter (optional)
- sprouts
- RawSpiceBar Dukkah
Directions:
- preheat oven to 400, toss carrots with oil, vinegar and spices, place on baking sheet and roast for 20-25 minutes, until lightly browned and tender
- once cool, mash with the back of a fork and add more spices if needed
- place all sauce ingredients in food processor and blend until smooth, add more water if needed
- toast bread, spread with carrot puree, sprinkle with Dukkah, top with sprouts, and drizzle with Tahini sauce
Notes:
- I buttered my toast but that’s only because I’m obsessed with buttered toast
- I didn’t add garlic to my Tahini sauce because garlic makes me nauseous
- I had to roast my carrots for 30 minutes and they were still kind of hard
- the sprouts are really good so I definitely recommend adding them…pea shoots would also be good
- I made extra Tahini sauce because it will also be good on salad
XOXO