Carrot Cinnamon Brown rice Sugar-free Muffins with Almonds & Dried Cranberries
Author Notes: It´s so awesome that I can not resist from sharing my experimental recipe and insist you to bake one & try yourself! Trust me, it´s worth it!!! Fluffy, not too sweet, all the tastes are just so right in here. I promise... And all you need is a good quality blender, baking sheet & 5 minutes of your time to put it all together!!! :) —Ausra de Araujo
Makes: 1
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450
grams zucchini (peeled)
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2
carrots (peeled)
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2
cups brown rice flour
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1/2
cup extra virgin olive oil
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4
eggs or 2 tsp Xanthan gum
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1
cup peeled almonds
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2
cups dried dates
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1
cup dried cranberries
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1
teaspoon bicarbonate of soda
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1/2
teaspoon baking powder
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1
teaspoon sea salt
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1
teaspoon Ceylon cinnamon
- Add peeled and roughly chopped veggies, eggs, olive oil and dates to the blender. Blend until smooth.
- Pour the liquid out to a large bowl. Mix in the rice flour with the baking powder, soda, cinnamon and sea salt. Stir well.
- Pour the obtained paste into the muffins tray or another baking tray.
- Bake for 25-30min at 180º. Voilá! :)
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Fruit|Grains|Vegetable|Appetizer|Breakfast|Cake|Dessert|Entree|Snack|Gluten-Free
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Oh thank you, for the correction! :) You can replace by any flour you want. P.s. I have just discovered that I do not need to buy any of the "uncommon" flours and pay double price. I just buy the grains and blend them. Of course they are not as fine as thr bought ones, but for baking, it makes it with even more interesting texture! ;)
Where are the dates in the list of ingredients? And what can I replace the brown rice flour with - spelt flour? or brown rice flakes? Thank you
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