For this weeks Wholesome Wednesday recipe, I decided to put up a more sweet dish. I dont bake much, even Paleo foods, because I dont have a sweet tooth and because I prefer to have baked foods as a treat food.
These muffins are made from ground almonds which I tend to avoid using too much. This is because I think ground almonds can be too easy to overeat (how many almonds does it take to make 1 cup of ground almonds?!) and also because of the high omega 6 content which is pro-inflammatory. But as a treat, I tried these.
They are not too sweet and have a nice little hit of ginger which is nice and warming. Ideal as a treat with a cup of tea or as a quick portable breakfast idea, these are naturally gluten, dairy and refined sugar free.
200g ground almonds (2 cups)
1 tbsp baking powder
1/2 tsp sea salt
3/4 tsp ground mixed spice
1/2 tsp ground ginger
130g of grated carrot
1 tsp grated fresh ginger
1/2 cup coconut oil (melted)
1/2 cup honey
Add the dry ingredients in a bowl (almonds, baking powder, sea salt, spices)
In a separate bowl, whisk the eggs and add in the honey and coconut oil
Combine the carrot and ginger and add in the egg and oil mixture.
Combine these wet ingredients and the dry ingredients, mix well.
Place in 12 muffin cases.
Bake at 180C for about 20-25 minutes until cooked through and a skewer comes out of the centre clean.