But if they will turn to mush, I wonder if it's worth it. Has any tried freezing grated carrots for baked goods and had good results? Not if you understand how freezing works. ;) When thawed, the cell walls of the food rupture in anything that is frozen. That is why we switched to diced carrots as I said above. The larger the piece that is frozen the better the thawed texture will be - still soft but at least not mush. Abd the shorter the frozen time the better the thawed condition. So given what you want to use them for, freeze very large chunks and then thaw and grate the chunk when ready to use. Dave

Yep, it's a "convenience" food. I started using it for low-carb baking long before I went gluten-free. I also save the pulp from making almond milk and will dehydrate and use it for almond flour (I also use it wet for making "raw" cookies and crackers in the dehydrator), but that's not something I make all the time, nor is it the same quality as Honeyville Grain almond flour. I purchase almonds from Sam's Club or occasionally in bulk when I find a good price (which doesn't seem to exist these days), and after the holidays I'll buy as many nuts as possible when the price is generally reduced 25-50% at my local grocer. I soak and sprout all nuts, then dehydrate them, which makes them easy to digest, increases the nutrition, and they also last longer in storage. The only nuts I freeze (after being processed) are walnuts because they contain large amounts of triple unsaturated linolenic acid and are much more susceptible to rancidity. I also make other nut milks and use the pulp for flour or raw foods. No harm done.... :-) I just follow the food storage practices outlined by the LDS Church even though I'm not a Mormon. -Grainlady

Hi Ladies, I appreciate all the responses. Only after I posted my query, I should have introduced myself. I frequent the Houseplant forum regularly, but often "lurk" on this one to get ideas and learn lots as well. Nothing has changed regarding my baking utensils or anything else. The thing that bothers me is my hubby gets requests from his co-workers for my muffins and butter-tarts. (They buy them). The other day was the first time it was noticed they were green, when the lady asked dh "what the green things were". If it were a zucchini muffin, that wouldn't be a problem, but they were carrot-bran with buttermilk powder. I honestly don't know what to do except go back to using buttermilk and see if it corrects itself (which it should). The powder is so much more convenient when I get sudden orders from his work which happens often. Sherry

thatcmopostguy, I do dehydrate some zucchini. Some slices, so I can toss a handful into soups in the winter and some in the form of zucchini candy, which my grandkids love. Thanks, LindaLou, wherever you are! Zucchini Candy (LindaLou/Harvest Forum) 10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice 2 T. pineapple extract 2 1/2 cups sugar 1/4 cup lemon juice They really are like fruit snacks, as LindaLou said in her notes, and the kids like them rolled in sugar, just another layer of sweet, LOL. Annie