Summary

Ingredients

• 500 g carrot (s)
• 300 ml coconut milk
• 200 ml orange juice, freshly squeezed
• 1 lemon (s)
• 2 tablespoon sugar
• 2 teaspoons ginger powder
• 1 teaspoon agar agar

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Instructions

1. Peel the carrots and cut into thin slices. Put these together with the orange juice and coconut milk in a saucepan with a lid and simmer over low to medium heat until the carrot slices are soft. Then put in the blender and puree finely.
2. Squeeze the lemon and mix with the agar agar.
3. Return the carrot butter to the saucepan and add the ginger, sugar and lemon-agar mixture. Now bring to the boil, stirring constantly, and cook for another 3 minutes.
4. Pour hot into clean jars, close the lids and briefly turn the jars upside down.
5. Tastes as a spread, but just as good to sweeten rice pudding, over semolina pudding or as a filling for pancakes, also excellent in muesli etc.