Carrot & Superfood Cupcakes

Samantha Walker |Naturopath|Nutritionist|Herbal Medicine Practitioner

This week I had to take the day off to nurse my little kitten back to health (complications from her operation), so found myself house bound with ingredients in the kitchen that needed to be used up. What better excuse to make something gluten free, refined sugar free, tasty and good for you. So here is my recipe straight from the ABHS Kitchen. This is also an excellent way to get some healthy foods into your kids diet and make great lunch box treats, however you may need to omit the pecans to make them nut free for school. You could substitute with pumpkin seeds to still keep that crunch. These muffins are also low GI as I used coconut sugar so they are diabetic friendly and will help stabilise blood sugar levels.

Ingredients

  • 2 Large carrots grated (or in a thermomix speeed 4 for 20 seconds)
  • 1/2 cup brown rice flour ( I did not have this and made it in my thermomix speed 8 for 40 seconds)
  • 1/2 cup millet flour
  • 1/2 cup tapioca flour
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon pink himalayan salt
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut sugar (for me 1/4 cup is enough as I don’t like things too sweet)
  • 1/2 cup extra virgin coconut oil melted
  • 2 organic eggs
  • 1/2 cup chopped pecans
  • 1/2 cup goji berries

Method:

  •  Add all dry ingredients in a mixing bowl
  • Add grated carrot, goji berries, melted coconut oil and eggs
  • Crush pecans into mixture and give everything a good mix together
  • Pre-heat oven to 180 degrees celsius
  • Spoon out mixture into 12 cupcake liners that you’ve places into a muffin tray
  • Do not over fill cupcake liners as the mix will rise in the oven
  • Bake for 15 minutes or till nicely golden
  • Enjoy when cooled (if you can wait that long!)

(Makes 12 cup cakes)

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