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


Kathryn said...

Do I shred my carrots for these muffins?

Print this post
Anonymous said...

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

Print this post