Wednesday, 02 March 2011

• Recipe: GFCF Coconut Carrot Cake Mini Muffins

  
  
  

  As per usual I'm constantly trying to reinvent myself, bored with the same old carrot cake recipe..and with my children stuck on the current three things they will eat..It's time to get creative. So here it is another variation of a classic fave..Enjoy!

  (as usual I use mostly Bob's Red Mill Gluten Free products ;))
  
  

  GFCF Coconut Carrot Cake Mini Muffins

  
  
  

  1/2 cup Coconut Flour

  
  

  1/2 cup Almond Flour

  
  

  1/4 cup Brown Rice Flour

  
  

  1/4 cup Tapioca Flour

  
  

  1 Tb. Baking Powder

  
  

  1 tsp. Baking Soda

  
  

  1/4 tsp. Salt

  
  

  1/2 tsp. Cinnamon

  
  

  1 tsp. Xanthan Gum

  
  
  

  Whisk all of these ingredients together in a medium bowl and set aside.

  
  
  

  1 cup finely grated Carrot

  
  

  1/3 cup Honey

  
  

  1/3 cup Agave Nectar

  
  

  1/3 cup Oil

  
  

  2 tsp Vanilla

  
  

  1 egg or egg replacer

  
  
  

  Blend these wet ingredients together in a large bowl with a hand mixer until smooth.

  
  
  

  2/3 cup coconut milk (or other milk alternative)

  
  
  

  Fold in dry ingredients into the wet ingredients alternately with the milk until just combined.

  
  
  

  Bake in Mini Muffin tin at 350 degrees for about 16 minutes.

  • 12:00 PM
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