It is time for another Amazing Guest Recipe!! My kind and wonderful friend, Anna Brown, has allowed me to use this tried and true recipe for our blog this month. These Carrot Cake Muffins are incredibly satisfying, and super easy. I love them because, not only are they comfort food, they are loaded with nutrition.
Let's talk chia seeds. These little black seeds are the best known plant-based source for omega 3 fatty acids. Omega 3 fatty acids help improve your cardiovascular system and are essential for the health of your brain and the retinas in your eyes. Chia seeds are packed with high quality protein, which will help you to feel full for longer periods of time. They are abundant in both fiber, and minerals like manganese, phosphorus, copper, selenium, iron, magnesium, and calcium. Chia seeds were a staple food for the Aztecs and Mayans, and "chia" is the ancient mayan word for "strength". I can understand why!!
Moving on from the powerhouse that is the "chia seed", this recipe also contains fruit, vegetables, nuts, seeds, and grains. This is one of the tastiest whole food recipes I have come across and I am delighted to be able to share it with you. A huge, Thank You, goes out to Anna for this beauty. I hope you all love it as much as I do.
Carrot Cake Muffins
-vegan
-gluten free
-refined sugar free
-vegan
-gluten free
-refined sugar free
-oil free
-makes 12 muffins
Ingredients:
2 chia eggs (2 Tbsp of chia seeds mixed with 6 Tbsp of water)
20 grams (1/4 cup) avocado oil (optional)
70 grams (1/4 cup) maple syrup
2 large grated carrots (1 packed/heaping cup)
1 grated apple
35-70 grams (1/4-1/2 cup) coconut palm sugar (I use 1/4 cup)
1/2 tsp salt
1 1/2 tsp baking soda
1/2-1 tsp cinnamon
120 ml (1/2 cup) unsweetened almond milk (any plant milk will work)
50 grams (1/4 cup) almond butter or tahini
66 grams (2/3 cup) rolled oats (use gluten free if required for diet purposes)
60 grams (1/2 cup) almond meal (or ground almonds)
140 grams (1 heaping cup) of oat flour* (use gluten free if required for diet purposes)
--*note below on how to make your own--
35-70 grams (1/4-1/2 cup) walnuts or pecans (roughly chopped)
Directions:
- Preheat the oven to 180 Celsius (375 Fahrenheit).
- Mix the chia eggs together in a large bowl and leave a few minutes to thicken.
- Prepare the muffin tin with liners or grease with coconut oil.
- Add the maple syrup and avocado oil (optional) to the chia eggs and mix together.
- Then add the rest of the ingredients, stirring after each addition.
- Divide the mixture evenly into 12 muffins in the muffin tin. Fill to the top because these will not rise.
- Bake for 35 minutes or until deep golden brown. Check to see if a toothpick comes out clean. They should not feel too spongy. We have found that you can't over cook these. Baking longer is better for the texture.
- Allow to cool.
- Store at room temperature or in the refrigerator in an airtight container.
- Suitable for freezing.
Anna's note: These are very forgiving, so don't worry about substitutions. They could easily be made nut free.
*Oat Flour: If you can't find this, or need gluten free, all you do is put rolled oats in a blender or food processor and blitz it until the oats become a fine powder. Instant oat flour.
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