Cinnamon Carrot Fritters and Fruit Kabobs

I’m in the midst of a typical busy week with my “day job” (flute professor in a university music department) keeping me out of the house during the day time, and my “night job” (orchestra member) taking me away in the evenings for rehearsals and a concert tomorrow night.  I’m very thankful, however, that I get to spend the day home with my boys today.  It has allowed us some kitchen creativity and fun family time!

First of all, the fruit kabobs are not a recipe as much as they are an activity.  My 3 year old LOVES to help, so before I got my fritters started, I cut up a bunch of fruit (grapes, kiwi, bananas, pineapple, and pears), handed him some kabob sticks, and put him to work!  🙂  He happily threaded fruit on sticks while I worked in the kitchen, and he was delighted to be my helper!

L makes fruit kabobs!

J takes his first taste.

Here’s my recipe (of sorts) for the fritters – please keep in mind that I hate to measure, so amounts are approximate.

Cinnamon Carrot Fritters


3-4 cups shredded carrots

6 eggs

2 tablespoons cinnamon

3 tablespoons melted coconut oil

1/4 cup coconut flour

several dashes of sea salt


Mix all ingredients together and cook in small, flattened patties on an electric griddle until done.  (Mine took about 4-5 minutes on each side.)  Makes 8-10 fritters.

If you want them a little sweeter, feel free to drizzle on some pure maple syrup or raw, unfiltered honey.  I like mine as is, or with a little butter on top.  These also make an excellent sandwich with bacon in the middle.  YUM!


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