I don’t usually have this problem. Come to think of it, I never have this problem, as Cartoonist love carrots, and even if I had a bunch or two bunches, she would eat them before the week was out.
But this week, was different, she went off to a be in a wedding, so hasn’t been home for a few days, and I knew I couldn’t eat all the carrots. We had gotten a huge bunch from the CSA, and I had taken extra from the bounty table, forgetting she was going to be gone.
shredding carrots
So, to the recipe books, but I didn’t want to make carrot cake. I also wanted to use my mini-Cuisinart.
I finally found a carrot spice muffin recipe in the Gluten Free Baking Classics book, which I got recently, but hadn’t made anything from.
Did I alter the recipe. That I did. I almost wish I had altered it more, as it wasn’t quite as spicy as I like it.
Instead of 2 cups of brown rice flour, I used on cup of white rice flour and one cup of coconut flour, which I have been using more and more. The rest of the recipe I followed, but I didn’t put in sweetened coconut, as I figured I had the flavor already, and I used olive instead of canola oil, and 3 large eggs instead of two, because the mix seemed to dry. I also left out the walnuts.
Carrot muffins
So here are the ingredients I used:
- 1 cup coconut flour, 1 cup white rice flouer
- 2/3 cup raw sugar
- 1 Tbs baking powder
- 1 tsp baking soda
- 2/3 tsp xanth gum
- 2 teaspoons cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 cups of shredded carrot
- 1/2 cup of half and half
- 1/2 cup of olive oil
- 3 large eggs
- 1 tsp vanilla.
Mix the dry together and mix the whet together then combine them, and put them in the muffin pan, which I did, and cook at 350 for about half an hour.
As I said, they weren’t bad. I think if I made them again I would add more spices.
