In a bid to add more veg to my girl’s diets, I tend to add carrot to a lot! I found a nice recipe in a children’s cookbook for carrot and orange treats and I tweaked it to suit my diet and taste. So here’s my final take on it:
Ingredients:
- 150g gluten free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3oz/90g of coconut sugar
- 1 tbsp of mixed seeds – chia, flax and hemp (but you could use any seeds)
- 100g grated carrot
- 2oz/60g of raisins
- 1/2 tsp ground cinnamon
- 100g gluten-free porridge oats
- zest and juice of 1 large orange
- 200ml buttermilk
- 1 egg, beaten
- 75g of butter, melted
- pinch salt
Carrots and oranges are a great combination. Carrots contain beta-carotene, which boosts the immune system. Oranges are high in Vitamin C and A. They are good for your skin and your heart.
Method:
- Preheat the oven to 200C
- In a large bowl, combine the flour, baking powder, baking soda and coconut sugar
- Stir in seeds, carrot, raisins, cinnamon, oats and orange zest
- In a second bowl, mix the wet ingredients – buttermilk, egg, butter, salt, and orange juice.
- Mix with a spatula then pour the wet ingredients into the dry
- Use a spatula to gently fold the mixture together
- Don’t over mix as it won’t end up fluffy and light
- Line muffin tins with 12 muffin cases, (I used 2 6s) then spoon the mixture in the cases, filling them up about two-thirds of the way
- Bake for 20-25mins
- Transfer to a wire rack to cool
- Enjoy!
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