It’s here! It’s here!
The blog is finally happening…
I am just a little bit too excited to be sharing this with you. I have been wanting to start a blog for a long time. After a lot of humming and hawing I finally bit the bullet. So here I am – putting it all out there on the internet … (do the italics give that the cosmic vibe that I was aiming for? bahaha).
Things aren’t 100% yet on the technological side, but it’s coming along pretty nicely! I plan on posting new recipes every week, and periodically writing posts on just about everything else – from restaurant reviews to travel to fitness.
So… What should be the inaugural blog recipe? I’ve put a couple of posts up so that there’s a more than just one post for those of you visiting on day one, but for my first real post I need something extra special… something celebratory…
The answer (obviously) is cake.
Not just cake. Carrot cake.
Okay well, healthy carrot cake muffins to be more precise.
Carrot cake is the best. I don’t know about you, but I have been a big fan of that staple since I was a gap-toothed pudgy little kid growing up in Alberta. Something about the combo of the tender cake, warming spices and soft chewy raisins has always done me in. I have wanted to make a healthy version for so long!
These are a lightened-up, wholesome take on the original classic. They make a great snack, or breakfast if you’re in a rush. They’re also perfect if you’re craving something baked and treat-like but don’t want all of the oil and refined sugars that typically come with traditional muffins. I haven’t included a recipe for icing, but if you were so inclined I would suggest topping them with a little coconut butter!
- 3 grated carrots
- 1 cup apple sauce
- ½ cup almond milk
- ½ cup maple syrup
- ¼ cup melted coconut oil
- ⅓ cup raisins
- 1 cup almond flour
- 1 cup gluten free flour blend (I used pre-mixed blend made of buckwheat flour and rice flour)
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- a pinch of salt
- Prepare muffin tin with liners or lightly grease them with a little extra coconut oil.
- Combine the dry ingredients in a large bowl (almond flour, gluten free flour blend, baking soda, cinnamon, nutmeg and salt)
- Combine the wet ingredients and whisk (apple sauce, maple syrup, almond milk and coconut oil)
- Add grated carrots to the wet ingredients
- Slowly fold wet ingredients into the dry ingredients and stir
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed pecans or walnuts (optional).
- Bake for 32-36 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. They should feel slightly firm to the touch and not too spongey.
- Remove from oven and let set in the pan for 15 minutes.
- Remove from the tin and let cool completely.
- Once cooled, store in a covered container at room temperature or freeze to keep fresh for longer