Thursday, August 27, 2009

birthday muffins

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
Makes 10-12

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.

1 comment:

  1. Dear Tom,

    A belated happy birthday. Just back online after a few weeks in Queensland. Love Jane XXX


thanks for taking the time

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