THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
July 2, 2018
(makes 12 generous muffins)
200 ml olive oil
200g coconut sugar
1/4 cup (4 tablespoons) brown rice syrup
200 g almond flour (almond meal)
50 g coconut flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
3/4 cup walnuts, roughly chopped
1/4 cup raisins
500g carrots, finely grated and excess juice squeezed out with your hands
1/4 cup pumpkin and sunflower seeds (for decoration)
Preheat the oven to 180ºC and line or grease a 12 hole muffin tin.
In a bowl whisk together the olive oil, sugar, syrup and eggs until well combined.
In a second bowl combine the flours, baking powder, baking soda, spices and salt.
Make a well in the centre. Add the egg and oil mixture and stir through until well combined.
Ensure you squeeze the excess juice from the carrots with your hands before adding to the mixture. Stir through.
Finally add the walnuts and raisins. Mix again.
Spoon the mixture into the muffin rounds and arrange the pumpkin and sunflower seeds over the top.
Bake for about 30 - 40 mins, until a skewer inserted into the middle comes out clean.
Allow the muffins to cool in the tin before removing and cooling on a cake rack.
For a special treat you could ice them with this delicious Cream Cheese Icing...
Maple Cream Cheese Icing
2 tablespoons organic maple syrup
225 g full-fat cream cheese
2 tablespoons coconut oil, melted
Stir the maple syrup into the chilled cream cheese until completely combined.
Add the melted coconut oil and mix very quickly to prevent lumps from forming.
refined sugar free
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