Tomorrow is Tom’s birthday, and as I will be deserting him for a yoga retreat in Bali, we are having a birthday eve dinner with the “Aussie Parade” community. It is pot-luck (bring a plate), and I’m providing the “cake”. A sweet use for the humble carrot that is simple and delicious.Raw Carrot Muffins
1 C almonds, soaked & ground in food processor
1 C almond pulp leftover from making almond milk (or extra ground almonds/walnuts).
½ C raisins
1 C carrot, grated
½ C oat flour (oat groats finely ground)
1 T coconut oil
2 T ground flax seed
½ t ground ginger
½ t ground cardamon
1 t ground cinnamon
1 C dates, soaked & blended with a little soak water to form a paste
¼ C agave syrup/honey
grated rind of an orange & 2 T orange juice
Optional ½ C grated coconut
1. Combine all ingredients in large bowl. Mixture should be sticky, but not wet.
2. Spoon into muffin trays, lined with silicone moulds or cup-cake papers. Press down to firm.
3. Refridgerate 6 hours. (Will keep fresh in fridge for up to 2 days).
4. Decorate with fresh marigold petals or cashew nut “frosting” if desired.