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For this recipe, I used the carrot and apple pulp leftover from my juicer. If you want to use regular shredded carrot, then you’ll need to decrease the moisture a bit. These are dense and moist…and delicious! These are not gluten-free, but they are wheat-free.
1/3 C each: quinoa flour, millet flour, spelt flour, and ground oats
1/4 C ground walnuts
1/4 C ground flax
1 1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ground ginger
2 C juicer pulp from juicing carrots and apples (or just carrots)
1 small banana, mashed
1/2 C brown sugar
scant 1/3 C unsweetened applesauce (*3 cubes)
1/3 C + 2 T non-dairy milk
1/3 C R.W. Knudsen Vita Juice blend or apple juice (organic)
2 T organic canola oil
1 t vanilla extract
1/4 C raisins
Mix the dry and wet ingredients together and bake in muffin liners at 350 degrees for about 23 minutes. Makes 1 dozen.
*Freeze applesauce in ice cube trays so you always have applesauce on hand for baking. Applesauce is used to replace oil in baking.
NOTE: You can make lower fat, gluten-free (GF) Carrot Pineapple Muffins by modifying this recipe as follows.
- Instead of spelt flour, use brown rice flour.
- Instead of ground flax, use garbanzo bean flour (to reduce the fat).
- Instead of 2 C carrot pulp, use 1 C carrot pulp and 2/3 C chopped pineapple (part of a can of pineapple).
- Instead of 1 small banana, use 2.
- Decrease the brown sugar to 1/3 C.
- Omit the apple sauce.
- Decrease the non-dairy milk to 2 T.
- Use pineapple juice for the juice (from the can of pineapple.)
- Decrease the oil to 1 T.
Have you ever tried Bob’s Red Mill Gluten Free Pancake Mix? If you haven’t, you should! If you don’t have Celiac Disease (Sprue), gluten intolerance or a wheat allergy, don’t let that stop you. Personally, I like to “diversify” my grain consumption. This mix uses potato starch, sorghum flour, tapioca flour, and corn flour.
I actually discovered this product when looking for a vegan pancake mix while vacationing in Kauai. It impressed me so much that I still buy it, even at home.
- 1 1/2 C pancake mix
1 egg(*Use a mashed banana instead)
- 3/4 C milk
- 1 T oil
I use 1/2 cup non-dairy milk and 1/4 cup juice instead of all milk. Organic apple juice is good. I also add 1 teaspoon cinnamon and 1 tablespoon chopped walnuts or hazelnuts. Add a little extra water to thin the batter…about 1/3 cup.
For Hawaii-style pancakes, use pineapple juice, macadamia nuts, and add a tablespoon of shredded coconut..Mmm!
At home, I like to put maple syrup and jam on my cakes.
Almond Butter Strawberry Energy Bars
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar
1/2 C organic apple juice
2/3 C almond butter
1/4 C EACH: quinoa flour, millet flour, spelt flour, ground oats & rolled oats
1/3 C whole wheat pastry flour
3 T ground flax
2 T fine shred unsweetened coconut
1 T ground walnuts
1/2 t salt
Organic Strawberries – Wash and pat dry. Slice. Use enough to cover the area of a square glass pan. (I didn’t measure.)
In a food processor, puree the “wet” ingredients. Add to the dry ingredients. Spread about half of the mixture in a greased square glass pan. (I like to use coconut oil to grease pans.) Spread the strawberry slices on top.
Spread the rest of the mixture. Bake at 350 degrees for 35-40 minutes. Cool completely before cutting. I like to use a pastry cutter. Freeze them in a container with a little space between each one.
I take these skiing and mountain biking. Take one out of the freezer in the morning and it’ll be thawed out by the time you’re ready to eat. Enjoy!
I invented this recipe to be “portable oatmeal.” It doesn’t have a muffin texture- it’s more of a dense spongy “cake.” Try it! It’s my weekday breakfast. I like the addition of yams for added flavor and nutrition. I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.
Scrub 4 medium to large yams and poke with a fork. Bake at 400 for 45 minutes on foil or parchment. Cool. Peel. This will yield about 1-1 1/2 cups per potato.
4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)
2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon
Process the yams, sugar, milk, and vanilla in a food processor. Fold in the dry ingredients. Distribute in 18 *muffin liners. Make a well in the center of each with a 1/2 t measure. Drizzle maple syrup in the well.
Bake at 375 degrees for about 40 minutes. Check at about 25 minutes. You might have to put foil lightly over the top to prevent burning. Cool on a wire rack. Makes 18.
*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.
15 oz can organic pumpkin
2/3 C non-dairy milk
*3 cubes applesauce (about 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice sugar
2 t vanilla extract
1/3 C each: millet flour, quinoa flour, brown rice flour, oat flour, rolled oats, garbanzo bean flour
2/3 C whole wheat pastry flour
1/3 C fine chopped walnuts
2 T ground flax
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
1/3 C non dairy chocolate chips (or raisins)
1 T cacao nibs (optional)
Raw sugar (coarse grain)
Blend the “wet” ingredients in the blender. Mix with the dry ingredients and fold in the chocolate chips and cacao nibs. Sprinkle 1/8 t raw sugar on the top of each muffin before baking. Bake in muffin liners at 350 degrees for about 23 minutes. Makes about 18.
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.