This savory, pancake-like treat is delicious off the skillet or served at room temperature the next day. Eggs are the main ingredient, but the yolk is the only part being used in this recipe. This is because most people find egg whites hard-to-digest. I am all about making food easy to digest … hence my business, Happy Bellies and this recipe does just that 🙂 If you don’t have a problem with egg whites, substitute 8 whole eggs for the 12 yolks and omit the starch.
This is quite possibly the most earthy and simple way to top carrot cupcakes, waffles, and even fill a layered cake. When you’re on a diet like B.E.D, recipes like this start to make sense and even taste good!
Kids, and adults, who haven’t grown up on sugar will appreciate this frosting’s subtle sweetness.
I use lakanto here because it’s a sweetener that doesn’t feed harmful yeast or bacteria in the body. Making it a great sugar substitute for anyone with yeast or bacterial issues. Diabetics too, because lakanto doesn’t influence blood sugar or insulin release.
As with many of my recipes, I created this while I was on stage 1 of The Body Ecology Diet (B.E.D.) to heal my yeast overgrowth. I wanted some sort of topping for muffins I was making, so I made this one…
This is a delicious spread for waffles, pancakes, or crackers. I created this recipe during my early days on The Body Ecology Diet (B.E.D.) while healing a systemic yeast infection with digestion that was way off track. One of the principles of this gut healing protocol is to practice food combining; which I did (and continue to do) to a “T”.
I had two young boys at the time who both loved waffles and pancakes, and I was stumped as to what to top them with that would be a good food combination and taste good. Enter creamy carrot butter; simple ‘n delicious all at once.
Creamy Carrot Butter
5 cups carrots, cut in 1″ chunks
1 cup water