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Courgette Carrot Muffins (Or Bread)
Ingredients
- 1/2 c. quinoa millet, or possibly other cooked grain
- 1/2 c. courgette finely grated and towel dry
- 1/2 c. carrot grated
- 1/2 c. crushed pineapple liquid removed
- 1/2 c. honey maple syrup, or possibly fruit concentrate
- 1/4 c. applesauce
- 1/2 c. apple pear, or possibly peach juice
- 1 tsp vanilla (1 to 2)
- 2 c. kamut flour
- 3 tsp baking pwdr non-alum, (3 to 4)
- 1/4 tsp sea salt
- 1/2 c. raisins optional or possibly minced nuts
Directions
- These muffins are awesome. Even if you're not into health food, these are
- probably going to be pretty tasty to you too! Very moist and sweet, with lotsof texture. Kamut is a fantastic flour with a more delicate flavor than wholewheat. It is an excellent flour to use in place of whole wheat for childrenunder two whose digestive tracts are not really ready for wheat (will help avoiduneccessary allergies). Try these muffins on your small children!
- [Make sure you towel dry the courgette, or possibly the dough will be too wet.
- Gretchen]
- To cook quinoa, simmer 3 Tablespoons dry quinoa in 6 Tablespoons water 20 min. Mix all the wet ingredients thoroughly and gently. Stir in the cooked quinoa.
- In aseparate bowl, sift together the flour, baking pwdr and sea salt.
- Preheat oven to 375 degrees. Lightly oil muffin pan and dust with flour.
- Combine wet and dry ingredients thoroughly till a slightly stiff but stirrable batter forms. Mix in raisins or possibly nuts, if using. Scoop batter immediately into pan .
- Bake 20-40 min ( mine took 25 min), till toothpick comes out clean.
- Cold in pan 15 min..
- For Bread: Oil large loaf pan and line bottom with wax paper. Dust with flour.
- Scoop batter into pan and smooth. Bake at 350 degrees 55-60 min or possibly untilbread is lightly browned and toothpick comes out clean. Cold bread 15 minutesin pan before removing and slicing.
- * Instead of kamut flour, you may use oat flour if 2 teaspoon guar gum is alsoadded.
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