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Carrot Nut Muffins

Ingredients

  • 1 1/2 cup carrots, finely grated
  • 1/4 cup walnuts, chopped
  • 1 cup brown rice flour
  • 1/3 cup ground flax
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/3 cup raisins
  • 2 large eggs
  • 1/2 cup safflower oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Place paper liners in 12 muffin cups
  2. Peel and finely grate the carrots. Set aside
  3. In a large bowl whisk together the flour, flax, sugar, baking soda, baking powder, salt, raisins, ground cinnamon and all spice. Stir in the nuts and set aside
  4. In a separate bowl whisk together the eggs, oil and vanilla extract. Add the wet ingredients in with the grated carrot and flour mixture. Using a tablespoon, add 2 tablespoons into each muffin cup
  5. Bake for 25 minutes or until a butter knife comes out clean
  6. Remove from the oven and let cool for 10 minutes before eating
  7. Enjoy!

Yield: 12

 

 

 

 

 

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Steamed Carrots & herbs

This recipe makes a great side dish. The agave gives the carrots a very subtile sweetness. It can be substituted for almost any vegetable. I also like to use squash with these herbs and oil. It’s quick, easy and healthy.

Ingredients

  • 5 large carrots, sliced on an angle
  • 1 tbsp coconut oil
  • 1 tsp raw agave
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • pinch sea salt

Instructions

  1. Wash carrots with scrub brush. Keep the skins of the carrots. do not peel. slice on an angle
  2. Steam for approx 25 minutes, or until just tender. Not soft. you don’t want to over cook. Remove from heat, put into medium mixing bowl
  3. Add coconut oil, agave and herbs. Serve immediately when still hot

Yield: 4-6