Our diets have changed a lot in the past 150 years. With the advent of steam ships and trains, and then cars and transport trucks, a whole new world of food became available to us.
We're now accustomed to eating foods from all over the world but it was not always so, and most of us - if we stop to think about it - can think of some (or many) foods that have been introduced to our diets in the course of our lifetimes.
We all take broccoli for granted. It's such a staple that many folks find it boring, but an elderly friend of mine distinctly remembers the first time it was served to her in a restaurant.
Likewise, both yogurt and granola are standard fare in most households now but I remember when they first appeared on our tables. In the late 70's and early 80's both were a brand new trend in much of North America, introduced to us by the back-to-the-earth folks' search for wholesome foods made with natural ingredients.
This recipe, from the Fanny Farmer Baking Book by Marion Cunningham, dates back to that time, and combines the flavours of two huge food trends of the day: granola, and carrot cake. I loved them back then and continue to bake them still. These cookies are always a hit at our house.
To make Carrot and Granola Cookies, you'll need:
- 6 Tablespoons butter
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups shredded raw carrot
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups granola
In a large mixing bowl, cream together the butter and brown sugar.
Beat the egg, then mix it into the butter and brown sugar mixture, along with the vanilla.
Stir in the shredded carrot.
In a separate bowl, whisk together the flour, baking soda salt, and cinnamon.
Add the flour mixture to the wet ingredients and stir until well combined.
Add in the granola and stir it through the batter.
Drop heaping teaspoonfuls of the cookie dough onto greased or parchment-paper-lined cookie sheets.
Bake them on the middle rack of a 350F oven until they're set and have begun to brown a little around the edges.
Transfer the cookies to baking racks or a sheet of brown paper (my preference) to cool.
When the cookies are cooled completely, store them in an airtight container. If, that is, there are any left! ;^)
Recipe source: The Fanny Farmer Baking Book by Marion Cunningham, pub. Alfred A. Knopf, New York, 1984
This recipe has been shared at the Hearth and Soul Blog Hop, hosted by Premeditated Leftovers, The 21st Century Housewife, and Zesty South Indian Kitchen.