Carrot Cake Muffins

carrot cake muffins

Did you know that tigernuts (aka chufa) are actually not nuts, but tubers? These amazing little tubers resist digestion, so they are a perfect prebiotic to feed the good bacteria in our guts! How awesome is that?! Tigernuts are also AIP friendly, so those who are avoiding nuts will love this flour!  I love to make yummy treats with the flour and use the whole tigernuts to snack on because they’re sweet, chewy & so addictive! I also like to soak the whole tigernuts to make my own flavored horchata drinks. Growing up in SoCal I was addicted to horchata, but it was made with rice and loaded with refined sugar, SO unhealthy! Come to find out, the traditional Mediterranean way to make it is with tigernuts and not rice. So many great uses for Tigernuts!

I used Organic Gemini’s tigernut flour to make these yummy Carrot cake muffins and they were a huge hit in our house! Organic Gemini also sells yummy flavored horchata drinks and a granola. Go check them out because they have amazing products!

Are you ready for this delicious recipe? Without further adieu

Carrot Cake Muffins

Yield: Makes aprox 6 muffins.

Ingredients

  • -3 eggs
  • -1 1/4 c shredded carrots
  • -1/2 c TigerNut flour
  • -1/4 c coconut flour
  • -4 tbs ghee/coconut oil, melted
  • -1/4 c maple syrup
  • -1/4 c coconut sugar
  • -1/4 c raisins
  • -4 tsp cinnamon
  • -1 tsp vanilla
  • -1/2 tsp nutmeg
  • -1/2 tsp ACV
  • -1/2 tsp fresh grated ginger
  • -1/4 tsp baking soda
  • -1/8 tsp ground cloves
  • -1/8 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix eggs, maple syrup, coconut sugar and vanilla in food processor until combined.
  3. Add the rest of the ingredients, except for raisins, and mix until fully incorporated.
  4. Add raisins and stir in by hand.
  5. Fill a muffin tin with liners and fill 3/4 full.
  6. Cook in oven for 25-28 mins or until a toothpick inserted comes out clean.
http://www.paleopaparazzi.com/2015/03/carrot-cake-muffins/

carrot cake muffins full

Apple Cinnamon Paleo Rawnola Recipe

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Sometimes a girl needs a little granola in her life if ya know what I mean? Luckily this recipe is for a gluten free, grain free, processed junk free “granola”, or as I like to call it…rawnola. The apples add a sweetness to the mix so sugar isn’t needed. If you don’t like some of the nuts listed, sub them out for others you do enjoy. This recipe is practically fool proof, so have some fun and get creative!

While this mix really is super simple, it can be added as a topping to SO many things, taking them to that next level!  I love to use this paleo rawnola on top of my organic apple sauce for a yummy no sugar added Whole 30 treat. I also enjoy it as a cereal and sometimes add fresh organic apples (maybe even some raisin) and pour some coconut milk on top. You can also use this yummy gluten free & grain free rawnola as a topping on ice cream, coconut/almond yogurt, or a smoothie. This is a raw “granola” with no added sugar, but you could easily toast in the oven a bit and even add some honey or coconut sugar to the mix if you would like it sweeter. Happy rawnola making my friends!

Apple Cinnamon Paleo Rawnola Recipe

Ingredients

  • -1/2 cup unsalted raw almonds
  • -1/2 cup unsalted raw cashews
  • -1/2 cup unsalted raw pecans
  • -1/2 cup unsalted raw walnuts
  • -1/4 cup unsalted raw sunflower seeds
  • -1 c. dehydrated apple chips (I use bare organic or homemade ones)
  • -2 tsp. ground cinnamon
  • -pinch of sea salt

Instructions

  1. Place all ingredients in a food processor/ blender.
  2. Pulse in food processor/blender a few times until mixture is your desired consistency.
  3. I like mine a little chunky so I try not to pulse more than 4-5 times.
  4. Place in an air tight storage container and enjoy!
http://www.paleopaparazzi.com/2015/01/recipe-coming-soon-2/