My day off yesterday was awesome!
Sometimes we all just need a day to lay low and recharge.
I didn’t get to take pictures of the cow’s but the farmer said they’d be back out tomorrow so I’ll try again then [they were too far away from the fence!].
One of the activities I was dying to do yesterday was to make a batch of carrot muffins.
I have very fond memories of waking up early on Sundays to bake carrot muffins with my Mom as a kid.
I was in the kitchen helping my Mom from the time I could push a chair up to the counter [I’m sure she helped a bit]. She would measure out the ingredients, I would mix it all together, she would place the muffins in the oven, and I would stand at the oven door and watch through the window.
Baking was so magical.
I guess you could say my love for food started at a very early age and I’m so thankful that it did. The time I spent in the kitchen with my Mom taught me about the importance of homemade meals, family gatherings, love and respect for food, and how to create a warm and loving kitchen.
Unfortunately my Mom wasn’t at my side helping me out yesterday; if she had been I’m sure this recipe wouldn’t have taken me 3 attempts to get it right, but baking these muffins was soothing, rewarding, and peaceful. Just what the doctor ordered.
Carrot Raisin Nut Muffins
Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Dense and delicious, these carrot and raisin filled muffins make a perfect breakfast on the go or post workout snack that will keep you full for hours.
- 1 1/4 cup unsweetened long shredded coconut
- 1/2 cup sweet rice flour
- 1/2 cup chickpea flour
- 1/2 cup quinoa flakes
- 2 tablespoon arrowroot powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon Himalayan rock salt
- 1/4 teaspoon ground stevia leaf
- 1/4 cup coconut oil, melted
- 1 cup warm filtered water
- 8 medjool dates
- 1 flax egg [1 tablespoon freshly ground flax + 3 tablespoon water]
- 1 tablespoon pure vanilla extract
- 1 cup raisins
- 1/2 cup shredded carrots
- 1/2 cup walnuts, chopped + more for topping
- Preheat oven to 350F and line a 12 count muffin pan with liners or coconut oil.
- In a small bowl combine flax and water and set aside.
- In a large bowl combine all dry ingredients.
- In a blender mix coconut oil, water, dates, and vanilla. Add flax mixture and pulse quickly.
- Combine wet with dry. Fold in add-ins until combined.
- Spoon dough into prepared pan and bake for 30-35 minutes [mine took 32 minutes] or until a toothpick inserted comes out clean.
- Allow to cool for 5 minutes in the pan before removing and placing on a wire rack to cool for 15 minutes.
Makes 12 muffins.
Nutrition stats [1 muffin]: calories 310; fat 16g; carbohydrates 39g; dietary fiber 6g; sugars 15g; protein 8g
When I’m asked how my clients are to persuade their kids to eat the new foods they’re bringing into the household, my answer is always the same – bring the kids into the kitchen to cook with you!
The easiest way to get kids [and adults] excited about food is to teach them how to make it!
Did you cook with your parents when you were a kid?
If you have children now, do you cook with them?