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.
- 1¼ cup unsweetened long shredded coconut
- ½ cup sweet rice flour
- ½ cup chickpea flour
- ½ cup quinoa flakes
- 2 tablespoon arrowroot powder
- 1½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon himalayan rock salt
- ¼ teaspoon ground stevia leaf
- ¼ 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
- ½ cup shredded carrots
- ½ 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.
View Nutritional Information (once on page scroll down)
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?