Raisin & Carrot-Miso Buttered Toast

July 23, 2015

When I was a kid, my dad would always call me his "house mouse" as I had a habit of sneaking into the kitchen to munch on whatever we had in silence and without his and my mom's knowledge. Not that I feel guilty, but I am quite sorry for my parents because up until today, I have yet to grow out of this terrible habit. Sorry ma and da! *eats a piece of baguette*

Along with nuts and fresh/dried fruits, toasted bread slices or crackers with some pretty topping are the sure best way I know how to snack. Crostinis, bakes and sammiches are always a winner in my book, but more importantly than being quick and yummy, I think small bites should be clean and free from unnecessary ingredients, too. Which is why I believe that homemade sauces, dips, and spreads (with the exception of some nut butters and seed pastes) will always be better than any store-bought ones, because not only do I know exactly what goes into them, I also get the benefit of having control over how much and how little I put in. It spares me a great amount of guilt during the late night kitchen rummages too! 

My sister, who is always the first to taste my recipes, liked this Raisin & Carrot-Miso butter a lot so I hope you'll get to like it as well.

Meek x

Prep time: 10 min
Cook time: 15 min
Total time: 20 min


fresh bread (I used sugar-free wheat)
1 cup chopped carrots
1 tbsp mellow white miso
2 tsp agave
drizzle of coconut oil
sunflower seeds (optional)


  1. Place the carrots over boiling water and steam until tender, between 12-15 minutes.
  2. Take the carrots out of the heat and allow to cool before blending.
  3. In a blender or food processor, combine carrots, miso, agave, coconut oil, and a dash of nutmeg. Give a few quick pulses for the carrots to crumble. Add a few tablespoons of water just to help blend more easily (careful not to put too much!). Process until smooth.
  4. Spread the butter on pieces of fresh sugar-free bread. Top with raisins (and sunflower seeds if using) and then pop in the oven to toast. 
  5. Serve immediately.

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