The festive season is right at our doorstep, and after the crazy year we’ve all had, we are more than happy to welcome in the merry cheer! From fantastic festive markets to wonderful ways to meet the Big Man In Red, there’s plenty to get excited for! So grab your elf shoes, don on your…Read More
For the days when we really need to get something resembling a vegetable into our children’s tummies without having to employ UN negotiators to get the job done, check out this carrot and zucchini muffin recipe. It’s wheat, dairy and gluten free and ever so more-ish…
1 raw carrot, grated
1 raw zucchini, grated
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons powdered cinnamon
1/3 cup coconut oil
1/3 cup organic maple syrup (watch out for nasty HFCS in the non organic makes)
1 vanilla pod or 1 teaspoon vanilla extract
Preheat oven to 180
Step 1. Measure and mix together the rice flour, almond flour, baking powder, baking soda, salt and cinnamon.
Step 2. In another bowl combine the egg, maple syrup, softened coconut oil and vanilla extract and mix until smooth.
Step 3. Fold in the mix of dry ingredients and stir until well combined. Then add the grated carrot and zucchini.
Step 4. Pour the mixture into muffin cups or a muffin baking tray and cook for approximately 15 minutes or until cooked through.
Let the kiddies devour them!