photo provided courtesy of elanaspantry.com
When I saw this recipe for a purely fruit sweetened carrot cake from Heidi over at 101cookbooks.com I just knew I would want to make it into some sort of gluten free version. So I did. Enjoy!
ingredients
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
directions
- In a small bowl, combine almond flour, baking soda, salt, and cinnamon
- In a food processor, combine dates, bananas, eggs, vinegar and oil
- Transfer mixture to a large bowl
- Blend dry mixture into wet until thoroughly combined
- Fold in carrots and walnuts
- Spoon mixture into paper lined muffin tins
- Bake at 350° for 25 minutes
makes 18 muffins
recipe courtesy elanaspantry.com
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