What’s up, Doc? Carrots are surprisingly sweet. The vibrant orange color offers beta-carotene, which converts to the fat soluble antioxidant vitamin, vitamin A. Ever heard carrots are good for your eyes? That’s the truth! Vitamin A from carrots may improve night vision. These scrumptious morsels are sweetened with potassium and fiber-rich dates, and stuffed with brain-power boosting essential omega-3 fatty acids.
Preheat oven: 350F. Place 9 Cupcake Liners in 3×4 Muffin Tin. Makes 9 Morsels
Ingredients I Used: (Feel free to play around with this, I rarely have all of the ingredients or measure)
- 1 ½ cups steamed carrot (try grated carrot!)
- 1 cup dates (pitted)
- ¾ cup brown rice flour (try oatmeal- might be favorable texture!)
- 1 Tbsp cinnamon (or cinnamon sugar)
- 1 ripe banana, mashed
- 1 Tbsp vanilla
- 3 crystalized ginger pieces (or 2 tsp fresh or dried ginger)
- 2 Tbsp ground flax in 6 Tbsp water (two flax eggs)
- ¼ cup walnut pieces
- ¼ cup dried cranberries (or raisins, optional)
- ¼ cup vegan chocolate chips (optional)
- Combine dry ingredients: flour (or oatmeal), baking powder, baking soda, cinnamon, walnut pieces, chocolate chips, and craisins
- Blend wet: steamed carrot, dates, crystalized ginger, ground flax egg mix, vanilla in a food processor or high speed blender like a vitamix. Transfer to large bowl
- Fold mashed banana and dry ingredients into wet ingredients until well combined. Be sure not to over mix. Mixing too much can cause a tough product from the proteins formed depending on the flour used. Still- practice minimal stirring.
- Divide mixture evenly amongst the muffin liners. Bake at 350 F for about 20 minutes. Allow to cool for about 10 minutes. Enjoy in good health!