Carrot Coconut Flax Muffins

The battle of the flour blends.

As someone who can't do gluten or almonds, I am always finding ways to adapt recipes I find online so I can eat them without exploding. Yes, there are tons of gluten-free flour blends on the market that work on a 1:1 ratio with run of the mill (get it?) flour, but they are typically full of white, refined grains and other questionable ingredients like xantham gum, which is usually derived from corn, soy, dairy, or wheat starch (I'm looking at you, Bob's Red Mill).

I have made other nut-based flours, by grinding up nuts in my food processor, but damn, the amount of hazelnuts needed for a pan of muffins is more than I am willing to spend. Tigernut flour is also amazing, and I do use it and cut it with coconut flour, because, again, no dineros. Cassava flour is also on my radar, but it's not as easy to find in Canada. 

So here's what I've come up with: a 2:1 ratio of gluten-free oat flour and coconut flour. As far as grains go, oats are my buddy once and a while. I usually consume them fermented or activated, as I do with all my grains, but I love the texture this flour lends in baking. Coconut flour is always awesome and nutritious and I use it in a variety of dishes. Here, the coconut flour makes these muffins beautifully dense and moist. This is how I prefer my muffins, rich, sustaining and like a mini meal. Perfect on long hikes after we've broken our fast and are in need of some wholesome munchies.

Carrot Coconut Flax Muffins

(makes 12)

Preheat oven to 350 degrees. Grease a muffin pan with fat or choice (I used goat butter. Grass-fed cow butter or coconut oil would work well) and set aside.

2 cups grated carrots, set aside

1/3 cup shredded coconut or coconut ribbons, set aside

1/3 cup raisins or chopped dates & walnuts (optional)

In a medium bowl:

1 1/2 cup gluten-free oat flour (sprouted is best)

1/2 cup coconut flour

1 tsp baking soda

1 tsp true ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp vanilla powder

Mix all the dry ingredients together, set aside.

In a large bowl, make 2 flax eggs:

1/3 cup freshly ground flaxseed

1/2 cup filtered hot water

Mix together and let gel for 5 minutes.

After 5 minutes, add to the large bowl with the flax eggs:

1/4 cup buckwheat honey

1/4 cup coconut oil, gently melted

1/2 cup full fat coconut milk

Whisk the wet ingredients until fluffy and well combined. Add the dry ingredients to the wet and mix. Fold in the carrots, coconut and raisins, dates, or walnuts. Fill the muffin pan evenly. These little guys are dense and won't rise too much, so don't worry about filling them up!

Bake for 20-25 or until a toothpick inserted in a muffin comes clean. Enjoy a muffin or two with melted butter while still warm. 

 

 

Denby RoyalComment