Friday, February 8, 2013

Great snack or breakfast: Gluten-free Carrot Almond muffins

Need a whole foods snack with protein or something quick for breakfast?
This is the snack for you.   (About 6 grams of protein/muffin.)

I make these after making my almond milk this morning.  Before I didn't know what to do with the almond pulp after running it through the juicer.  Well, I found this great recipe using ground almonds and thought I would give it a try!

2 cups raw almonds ground (if you didn't just juice them, then put dry almonds in a blender or food processor until almost powdery)
1/4 ground golden flax seeds
1 teaspoon gluten free baking soda (it needs to say gluten free on the box to be sure)
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350 and line a 12 cup muffin pan with paper liners.

2 cups grated carrots (I just put 4 small carrots in a blender)
1/4 cup of olive oil or melted coconut oil (I used olive this time, but will do coconut next time for a sweeter tasting muffin)
1/4 honey or maple syrup (I used maple syrup for the richer flavor.)
1/2 cup unsweetened apple sauce (I threw 1 cored apple into the blender.)
4 large eggs

Mix the dry ingredients in a large bowl.  Blend wet ingredients in a blender or food processor, then mix in with the dry.  Fill the cups to the top with batter.  
I had leftover batter so filled up some greased mini-tins and make 6 bite sized muffing.  Great for kids!
Bake for 30  minutes and cool on a wire rack.
I had to bake mine for 40 minutes.  I think my batter was wetter since I used a whole apple and whole carrots.

This was a good way to use up that almond pulp.  I think next time I'll add a tablespoon of cinnamon or ginger or maybe even cayenne pepper.  It's needs a little zing. 

p. 140 Nourishing Foods cookbook

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