This weekend I officiated at the union of Carrot & Date - a mixed marriage of sorts - that just so happened to have taken place in my kitchen. To all, this appeared an unlikely pairing, a failed union without a doubt. However, once Carrot and Date started to pulse and blend and all the other ingredients were invited to join in, it was clear the chemistry created through this union would produce warm, moist, sweet treats to be enjoyed a few times over. Here are the offsprings!
This recipe can be found on Whole Foods website.
Gluten-Free Carrot Date Muffins
Makes 12 muffins
Ingredients
2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped walnuts
1/4 cup melted virgin coconut or high-heat sunflower oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
Directions
Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F.
Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.
Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely.
In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined.
Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.
