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Slow Cooker Creamy Carrot Cake Barley


YIELD: 5 servings, about 1 cup each


1 cup pearl barley
2 cups finely grated carrots
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup raisins
¼ cup maple syrup
4 cups Silk Pure Almond Unsweetened Vanilla
1/3 cup chopped, lightly toasted walnuts

Optional Toppings:
Additional raisins and chopped walnuts
Shredded coconut
Plain or lightly sweetened Greek yogurt



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