As you can see by my posts these week, this fall blast has put me in the baking mood. It also helped that I have started attending this cooking & health lecture series and it has given me a ton of inspiration on getting even more nutritious things on the table for all of us. There is this amazing restaurant here in Exeter, Blue Moon Evolution, and they have partnered with the Food and Health Forum to bring a cooking series for parents together. The first class was great! I felt refreshed, inspired and ready to bake!
Let me preface this recipe (that I got from the class) by saying that I have trouble keeping these around. They are so good that everyone can't seem to stop eating them! I love them because there is basically equal part batter (to hold it together) and part grated fruits and veggies. They are moist and sweet but NO refined SUGAR in these! Just maple syrup, which I love as a mineral boosted natural sweetener. I'm thinking my next batch I'll add a handful of flax too.
Enjoy!
1 cup of almond flour
1/4 brown rice or oat flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil (or coconut oil)
1/3 cup maple syrup
1 large egg at room temp
1/2 cup grated carrots
1/2 cup grated zucchini (from 1 unpeeled organic medium zucchini)
1/2 cup grated apple
1/2 cup of raisins
1/2 cup Pecans (optional)
Preheat 350
Line 12 muffin tins
In a medium bowl sift together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sifter to the bowl and mix.
In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, apple and raisins.
Fill muffin tins 3/4 full. Bake for 20-25 minutes. Cool for 5 minutes and transfer to a wire rack.
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