New You Blueberry Almond Cookies
13th April 2015
New You Dark Chocolate Cups
13th April 2015
Ingredients
- 2 flaxseed eggs (or you could also just use two large eggs)
- 2 tbsp flaxseed ground
- 6 tbsp hot water
- 2 cup almond flour blanched
- 1/2 cup unsweetened coconut finely shredded
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp Cinnamon
- 1/4 cup Agave/Maple Syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup carrot shredded
- 1/4 cup walnuts roughly chopped (optional)
To replace one egg:
- 1 tbsp flaxseeds ground
- 3 tbsp water (or other liquid). Stir together until thick and gelatinous
Servings:
Instructions
- Preheat oven to 350 F. Line a muffin tin with paper liners.
- In a small bowl, whisk together the ground flaxseeds and water, set aside and allow to get thick and gelatinous.
- In a large bowl, whisk together the almond flour, baking soda, salt, nutmeg and cinnamon. Add in the shredded coconut, stir to combine.
- In a separate bowl, combine the agave/maple syrup , vanilla, coconut oil and flax seed eggs and whisk until well combined.
- Add the dry mixture to the wet, stirring until combined. Carefully fold in the carrots, walnuts and raisins.
- Spoon the batter into the muffin tin, filling each cup to the top if you want a nice muffin.
- Bake for approximately 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them longer than 5 minutes in the hot pan they'll definitely get soggy).
- Enjoy a muffin after they have cooled 10 minutes.
- Enjoy!
