Friday, May 15, 2009

Carrot Cake Muffins-gluten free, SCD

This is a modified version of a recipe I found on deliciouslygf. I love recipes that are a delicious treat AND a meal.

3 cups almonds-soaked overnight and finely ground
4 eggs
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 cups dates pureed in food processor
2 cups carrots
14 ounces crushed pineapple-drained well
1/2 cup coconut oil
1/2 cup shredded unsweetened coconut
1 tsp cider vinegar
1/2 cup chopped pecans


Preheat oven to 350° F and prepare a muffin pan with liners. In one
bowl mix the almond meal, baking soda, cinnamon and salt. In a second
bowl, mix carrot, apple sauce and vinegar. Add dry ingredients and
then stir in pecans. Evenly fill 12 muffin cups and bake for 30-40
minutes.

2 comments:

Kathryn said...

Do I shred my carrots for these muffins?

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Anonymous said...

Um... You mention apple sauce in the directions but not in the ingredient list. How much is needed?

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