Wholesome Child : Wholesome Child full
step 2: reduce sugar VEG Vegetarian Gluten Free Dairy Free Prep time: 20 mins Cooking time: 30-35 mins Makes: 10 regular muffins or 24 mini muffins Carrot & Cinnamon Muffins My mum always served carrot cake at family celebrations when I was a child. Now my kids love this healthier version topped with macadamia cashew nut frosting when we have friends over for afternoon tea. INGREDIENTS 1¼ cups (150g) almond meal 1/2 cup (80g) pumpkin or sunflower seeds, processed into a fine meal 1/3 cup (50g) coconut sugar 1 tsp baking powder pinch Himalayan rock salt 1/2 tsp ground cinnamon 1/8 tsp nutmeg 1/8 tsp ground ginger 2 large eggs 1/3 cup (80ml) coconut oil, melted 1/2 tsp vanilla extract or powder 11/2 cups (135g) carrot, peeled and finely grated EQUIPMENT electric hand mixer INSTRUCTIONS Preheat oven to 180˚C and line a muffin tray with muffin liners. In a large bowl, place all dry ingredients and whisk until well combined. In a small bowl, beat the eggs with an electric mixer. Add coconut oil and vanilla extract and beat with an electric mixer until well combined. Pour this mixture into the bowl with the dry ingredients and whisk to combine. Gently fold in the grated carrot. Pour batter into the muffin liners and bake for around 30 to 35 mins, or until a cake tester comes out clean. Remove from oven and allow to cool. Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months. V Vegan Gluten Free Macadamia Cashew Frosting INGREDIENTS 11/2 cups (240g) cashews, soaked for 2-4 hrs, rinsed and drained 1/2 cup (70g) macadamia nuts, soaked overnight or for at least 7 hours, rinsed, drained 1/2 cup (125ml) coconut cream 2 tsp lemon juice 83 2 tsp vanilla extract or powder 1/2 cup (125ml) maple syrup 4 tbs coconut oil, melted 1/2 tsp sea salt EQUIPMENT high-speed food processor or blender Prep time: 10 mins (+7 hours soaking and 30 mins refrigeration time) Makes: 21/2 cups INSTRUCTIONS Place all ingredients in a high-speed food processor or blender and blend, scraping down the sides occasionally, until smooth and creamy. Chill in the fridge for about half an hour to firm up before spreading on your cake. Serving and storing leftovers: Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.