Hello, food lovers, friends, and community!
Last week was a vegetarian week for us, during that period, we avoided eggs, meat, and fish. However, the week finished yesterday. Again, back in routine. After a week without non-vegetarian food, I didn't want to dive straight into something heavy. Instead, I decided to keep it light and prepared gluten-free carrot muffins that contain no sugar or flour. my new experience. They turned out soft, moist, and tasted remarkably like fruitcake.
Here are the Ingredients:
8 carrots, 400-gram package
1 tsp baking powder
1 tsp cinnamon powder
1/2 cup date paste
1 egg
1/2 cup walnuts
1/4 cup dried blackcurrants
1/4 cup dried cranberries
40-45 grams of butter
1/2 cup almonds
1/2 tsp grated orange peel
1/4 tsp salt
To prepare,
I washed, peeled, and grated the carrots.
I soaked the date paste in water.
Chopped the cranberries and walnuts kept them aside.
I also washed the almonds, dried them with a kitchen towel, and ground them in a mixer until they became a fine powder.
Put grated carrot in the bowl. And added 1 egg to it.
Mixed an egg thoroughly with the grated carrot.
Added almond flour, which I made in the mixer.
Melted butter.
Baking powder. I used a full teaspoon of baking powder because it was a little old/mild
salt
Orange peels.
Dried black currants.
Chopped walnuts and cranberries, and mixed them.
Gradually, I added the date paste
At last added cinnamon powder.
Mixed all lightly using a fork because of the shredded carrot and nuts.
Used butter paper molds in a muffin pan and filled the batter/dough into the paper molds.
Sprinkled some chopped almonds on the top.
Baked them in a preheated oven at 180 C for around 38 minutes.
These muffins I made first time. was not sure how they would taste, and bake but they are very nicely baked in 38 minutes.
So I was a little impatient to taste them, I finished one even before they totally cooled down.
After cooling down, they were nice and firm, but I didn't raise the issue because I knew the baking powder was old.
They were nicely cooked, looked good, and tasted good, that's all.
My new experiment.
I hope you enjoy trying this recipe!
This post I scheduled some days ago.
Thanks for stopping by.
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