Carrot Cupcakes

Cute carrot muffins ready to eat!

Cute carrot cupcakes ready to eat!

I have tried out several carrot cake and carrot muffin recipes and I think I’ve finally come up with the perfect combination the natural sweetness of the carrots and coconut make for a moist cupcake you can eat for breakfast, snack time or yes, desert!  If you have a Cuisinart, shredding the carrots will take no time at all.

Ingredients:

Dry-

1 cup almond flour

1/2 cup coconut flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

dash of allspice

2 teaspoons lemon zest

Wet-

3 large eggs

1 Tablespoon mayo

1 teaspoon vanilla

2-4 dropperfuls liquid stevia, to taste

1/2 cup coconut oil, melted

1/2 cup milk- almond, coconut, soy or cow’s milk

Mix in last-

2 cups grated carrots

1/2 cup shredded, unsweetened coconut

 

Method:

Pre-heat the oven to 350 and grease a  muffin tin for 12 with coconut oil or butter.

Grate 2 cups of carrots and set aside.

Combine all the dry ingredients, work out any lumps and set aside.

In a large bowl, beat the eggs and mayo together on high speed for about 3 minutes til nice and frothy.

Add the stevia, vanilla (or use vanilla stevia!), cooled, melted coconut oil and the milk and whip together to combine.

Add the dry ingredients and mix well to combine.

Taste test for sweetness, add more stevia if needed.

Fold in the carrot and coconut.  Add up to 1/4 cup more milk if need, the batter should be thick but moist.

Scoop into the prepared muffin tin.  I like to use a small ice cream scoop to get evenly sized muffins with round tops!

Bake at 350 for 22-26 minutes, til cooked though and lightly browned.

Store muffins an air tight container in the fridge.

Makes 12 muffins each one is about 190 calories, 15 grams of healthy, filling fats, 4 grams fiber, 4 grams net carbs and 5.5 grams of protein.  These are an excellent snack, breakfast or dessert and a great way to get your kids to eat an extra serving of veggies while making them think they are eating a cupcake!

 

 

Almond Tea Cookies or Pie Crust

These sweet little cookies can be made many different ways, including into pie crust!  Easy and quick to make, these are nice afternoon snack or after dinner treat.

Ingredients:

  • 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
  • 2-3 Tablespoons unsalted pasture butter, use 2 Tablespoons for pie crust and 3 for cookies
  • 1 large organic farm egg
  • a pinch of salt

Stop right there if you want to make pie crust.

Or

Add any of the following combinations for cookies:

  • a splash of rose water, a sprinkle of cardamom and vanilla stevia to taste- about 2-3 dropperfuls of Whole Foods brand vanilla stevia
  • a teaspoon of cinnamon, a tablespoon of ginger, vanilla stevia to taste
  • lemon  or lime zest and vanilla stevia to taste
My friend Bobbie made these cookies for a tea party, wordy icing optional!

My friend Bobbie made these cookies for a tea party, wordy icing optional!

Method:

Blend all of the ingredients together in a food processor.

For pie crust: press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.  Cool and add pie filling, then bake or refrigerate as called for in your pie recipe.

For cookies: scoop out dough by the tablespoon and form into flattened rounds.  Bake at 350 for 18-22 min, til they are starting to brown lightly.  Enjoy making these simple tea cookies with many different flavorings!

 

 

It’s Chocolate, For Breakfast

This is something that I recommend to a lot of my clients who are on the Candida diet and want something other than eggs or leftover veggies for breakfast.  There are plenty of variations but this basic breakfast shake recipe packs in a lot of protein, fiber and antioxidants.  It’s easy to digest and, duh, it’s chocolate, for breakfast!

Healthy chocolate breakfast, or snack or dessert...

Basic Breakfast Shake: Ingredients

1 Cup or more Unsweetened Almond Milk or soy/dairy milk

2-3 Tablespoons Hemp Protein/Fiber Powder (basically just ground hemp seeds, they sell ‘Living Harvest’ Hemp Protein at Whole Foods and I get Nutiva brand through my co-op)

Nutiva brand ground hemp seeds, lots of fiber and protein and it's vegan too.

2 Tablespoons unsweetened Dutch cocoa or raw cocoa powder

2 Tablespoons ground raw flax seeds (the omega 3 fatty acids help with inflammation and overall health)

1-2 Tablespoons almond butter and/or coconut milk.  Don’t bother with ‘light’ coconut milk it’s just regular coconut milk with a lot of water added.  A little of the full strength variety goes a long way for flavor and satiety.

Stevia to taste for sweetness

Dash of Cinnamon and/or ground ginger (both of these combat Candida and add unexpected flavor)

Optional: ¼ Cup organic whole milk yogurt. Hawthorne Valley Farms makes great yogurt or you can use soy yogurt by Wildwood, the plain flavor tastes like plain, tart yogurt!

Add some ice if you like and blend it up! You can use stand blender or immersion blender, my favorite kitchen tool. Drink right away.

Close up of ground hemp