Our Recipe Collection

INGREDIENTS

• 1 cup organic quinoa flour/ millet flour
• 1 cup organic brown rice flour
• 2 tsp organic gluten free baking powder
• 1 tsp baking soda
• 1-2 tsp cinnamon
• 1 tsp nutmeg
• 1 cup crushed organic walnuts/ pecans
• 3 large organic free range eggs
• 1/2 cup organic coconut sugar (maple syrup also tastes great)
• 1 cup organic almond milk
• 3 cups of grated organic carrots 
• 3/4 cup shredded organic coconut
• 1/2 organic raisins

DIRECTIONS

1. Preheat oven to 350 degrees. Prepare muffins tins my greasing them with coconut oil.
2. In a medium bowl, combine flours, baking powder, baking soda,  cinnamon, nutmeg, coconut, raisins  and nuts. Stir until well blended.
3. In another large bowl whisk the eggs, add in the coconut sugar ( or maple syrup) and almond milk and mix with the eggs. Stir in the grated carrots then combine both the wet ingredients and dry ingredients into the large bowl. Stir until well blended together.
4. Scoop the batter into muffin cups and bake for 20 to 30 minutes