I adore a good carrot cake -
moist and spicy with bits of carrot, raisin and chestnuts!
This recipe is for either muffins or waffles -
rather than traditional muffins I cook mine
in a cast iron gingerbread pan -
so they are like mini-loaves of bread!
As waffles I simply heat up the cast iron
right on the burner and always oil it up good
to release the waffles!!!
Anyway if making the muffin sort preheat oven to 400 degrees and put rack in middle.
Sift together
1 cup wheat pastry flour
1 cup rice flour (or oat/spelt)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cardamon
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
moist and spicy with bits of carrot, raisin and chestnuts!
This recipe is for either muffins or waffles -
rather than traditional muffins I cook mine
in a cast iron gingerbread pan -
so they are like mini-loaves of bread!
As waffles I simply heat up the cast iron
right on the burner and always oil it up good
to release the waffles!!!
Anyway if making the muffin sort preheat oven to 400 degrees and put rack in middle.
Sift together
1 cup wheat pastry flour
1 cup rice flour (or oat/spelt)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cardamon
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
in separate bowl beat:
2 large eggs
1 ½ cups buttermilk
6 Tablespoons coconut oil
1 teaspoon vanilla
soak for at least 10 minutes in above
2 packed cups grated carrots
½ cup coarsely chopped chestnuts
¼ cup chopped raisins
1 Tablespoon chia or flax seeds
(optional – added fiber)
Add dry to wet and fold just enough to
moisten dry ingredients do not over mix – divide among muffin cups
– bake from 15 to 18 minuets or until toothpick comes out clean.
Cook apx. 5 minutes per side for waffle
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