Carrot Pecan Muffins

I’ve baked for over 40 years but I think one of the fascinating things I am learning as I build my skill in the kitchen is how incredible things can taste with healthier ingredients.    These yummy muffins are made with almond flour and natural sweeteners (or I used Fruit Sweet).

Carrot-Pecan Muffins

 

Carrot Pecan Muffins
Yields 11
A delicious gluten free muffin that has a sneaky way of including vegetables.
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Ingredients
  1. 2 1/2 cups blanched almond flour
  2. 3/4 tsp baking soda
  3. 1/4 tsp sea salt
  4. 1 tsp ground cinnamon
  5. 4 large organic eggs
  6. 1 medium ripe banana (1/4 cup)
  7. 1/4 cup melted coconut oil
  8. 2 Tbsp pure maple syrup or honey
  9. 1 1/2 cups shredded carrots
  10. 1/4 cup of chopped pecans
  11. Extras for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with paper liners
  3. In a medium mixing bowl, whisk together the dry ingredients and set aside.
  4. In a smaller mixing bowl, whisk together the eggs, mashed banana, coconut oil and sweetener.
  5. Stir in the shredded carrots and chopped pecans.
  6. Pour the wet ingredients into the dry and mix together.
  7. Scoop the batter by large spoonfuls into prepared pan.
  8. Bake 30-35 minutes. Cool on wire rack. Makes 11-12 muffins
Notes
  1. These freeze very well.
Adapted from The Elimination Diet Cookbook
Adapted from The Elimination Diet Cookbook
Deliciously Inspired http://www.deliciouslyinspired.com/
 Let’s mix it up 🙂

Carrot Pecan Muffins - batter

Ready for the oven 🙂
Carrot Pecan Muffins - ready for oven

Just another tool in my living healthy tool box – Read more about the changes I’m making Here

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Grainless Granola

This recipe creates a marvelous granola from a medley of seeds and nuts.

Nut-Seed Granola - Mason Jar

It works well as a cereal, snack, on top of yogurt parfait or a garnish on a dessert.

Grainless Granola
My take on a recipe from the Elimination Diet by
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Ingredients
  1. 2 cups raw pumpkin seeds
  2. 2 cups raw sunflower seeds
  3. 3 tablespoons hemp seeds
  4. 1 cup of unsweetened coconut flakes
  5. 2 teaspoons ground cinnamon
  6. ½ to 1 teaspoon ground ginger
  7. ¼ teaspoon sea salt
  8. ¼ cup pure maple syrup or Wax Orchards Fruit Sweet
  9. ¼ cup melted coconut oil
Instructions
  1. Preheat the oven to 300°F.
  2. Line a large, rimmed baking sheet with parchment paper.
  3. Place the pumpkin seeds, sunflower seeds and coconut in a food processor fitted with the “s” blade.
  4. Process until you have a chunky, coarse meal.
  5. Pour into a medium mixing bowl and add the hemp seeds, cinnamon, ginger, and salt; stir together.
  6. Add the maple syrup or Wax Orchards Fruit Sweet and coconut oil; stir together well.
  7. Spread the mixture out onto the prepared baking sheet and bake for about 35 minutes, turning the granola over about halfway through baking.
  8. Remove from the oven. Let cool completely to crisp up.
  9. I store in a mason jar.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
Here is an idea to use the granola as a dessert topper. Choose a couple of fruits, unsweetened coconut flake and drizzle with a good balsamic vinegar.

strawberry-kiwi granola dessert

 Eating healthy doesn’t need to be boring.  Let’s make choices to fuel our body so we can be the best us we can be.  Let’s treat our bodies with the respect they deserve for they are heavenly made.

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Coconut Quinoa Breakfast Porridge

This recipe is not my own but from a cookbook titled The Elimination Diet 

Coconut-Quinoa Breakfast Porridge

It is a wonderful way to use quinoa and can be placed in individual portion controlled containers and frozen.  Top with a little almond milk, stevia and raw sunflower or hemp seeds for a yummy breakfast or snack.

Coconut-Quinoa Breakfast Porridge
Serves 6
A different type of breakfast cereal that is rich in protein.
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Ingredients
  1. The Elimination Diet
  2. 1 ½ cups uncooked quinoa, rinsed and drained
  3. 4 cups water
  4. 1 cup coconut milk (in can)
  5. ¼ tsp sea salt
  6. 1 cup fresh or frozen blueberries
Instructions
  1. Place the quinoa, water, coconut milk and sea salt in a 2-quart pot, cover and bring to a gentle bowl. Reduce the heat to a simmer and cook for about 20 minutes. Stir in the blueberries and cook for 3 to 4 minutes more. Stir and serve hot with optional toppings of your choosing.
Adapted from The Elimination Diet
Adapted from The Elimination Diet
Deliciously Inspired http://www.deliciouslyinspired.com/
 This recipe works well with the new way I’m eating.  If you’d like to see the changes I’ve been making in my own health journey – click here

Note – Purchasing the cookbook from the link above may generate a small affiliate fee to help with defraying the expenses of Deliciously Inspired.

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