Harvesting Carrots for Freezer Friendly Snacks: Japanese Okonomiyaki and Spiced Carrot Muffins

Come to the kitchen and garden with me as a harvest this year's summer carrots to make some easy make ahead freezer snacks: Carrot and Cabbage Okonomiyaki (Japanese Vegetable Pancakes): upgraded with sourdough for the benefits of long fermentation Carrot Spiced Muffins: made with freshly milled spelt flour and praline pecans RECIPES: Sourdough Okonomiyaki: 100 grams sourdough 70 g all purpose flour 1/4 tsp kosher salt 1/4 tsp sugar -1/2 tsp baking soda 41 g water 1 tsp dashi powder (or chicken bouillon) 2 eggs 350 grams chopped up vegetables like carrots/cabbage Spiced Carrot Muffins- Makes #12 210 grams grated carrots 2 eggs 75 grams sugar 100 grams brown sugar 80 grams oil 120 ml whole milk yogurt 1 tsp vanilla 117 grams all purpose flour 117 grams spelt flour (or whole wheat) 1.75 tsp b. powder 1/2 tsp baking soda 1.25 tsp cinnamon 1/8 tsp freshly grated nutmeg 1/4 tsp allspice 1/4 tsp salt 50 grams chopped pecans (or any nut) Mix wet ingredients plus carrots together. Add mixed dry ingredients. Place in lined or greased muffin tins. Bake at 425 degrees F for 5 mins then reduce to 350 degrees for 15-18 min or until golden brown. Adapted from: https://scientificallysweet.com/carro... Timestamps: 0:00 Intro 1:15 Okonomiyaki 5:19 Wildflower Hike Break 5:43 Spiced Carrot Muffins #sourdough #freshlymilledflour #freezermeals