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This collection of recipes takes classic recipes and creative dishes and recreates them to make it ideal for anyone following the gluten-free diet.
Already a healthy and simple approach to cooking, it even gets a boost from the trusty kitchen staple, the slow cooker, as well; making the recipes simpler, easy to follow, and ever so delicious.
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This salad is so good, you might even think about it when you wake up in the morning and eat it as a side with your oatmeal or grits. The trick is to chop or shred your carrots very thin, the thinner the better… I think anyway. Then, of course you need to make sure the carrots are cooked enough, but not mushy. Check your slow cooker every hour or so, and continue cooking if necessary, but it should take you about 2.5 hours to complete this masterpiece.
Servings: 4
Preparation time: 3 hours
Ingredients:
• 1 pound very finely shredded carrots
• ¼ cup low fat turkey broth
• 2 Tbsp. coconut oil
• ½ cup coconut palm sugar
• 3 Tbsp. chopped pecans
Method:
Start by placing the shredded carrots in the bottom of the slow cooker and pour the turkey broth on top.
Cover; let it cook on low temperature for about 2.5 hours. Check that the carrots are cooked.
At that time, add the coconut oil and coconut palm sugar as well as the pecans and stir well.
Cover again and cook for an additional 30 minutes.
