Here is another great recipe for you carrot cake lovers. This one is packed with Omega 3-6-9, essential amino acids, beta carotene, iodine, protein and more. It can be served as a muffin or top it off with a rich paleo icing to turn it into a fun dessert.
Paleo Carrot Cake Muffins A Glaze....
2 cups Almond Meal
1/4 cup of Hemp Powder
1 tsp Baking Soda
Makes:
Bake the muffins for 25-30 minutes
Store in the refrigerator for longer lasting muffins
A Paleo Glaze icing
2 egg yolks
1 juiced granny smith apple
1/2 teaspoon French Vanilla SteviaIn a bowl blend first your egg yolks until foamy then add your stevia and apple blend until the mix is soft and fluffy. Put the mix into the freezer until it turns into a pudding consistency. Drizzle over the top of your muffin when serving.
Paleo Carrot Cake Muffins A Glaze....
2 cups Almond Meal
1/4 cup of Hemp Powder
1 tsp Baking Soda
3 tblsp Hemp Oil (Coconut or Grapeseed)
1 cups Carrot Juice
1 cup Shredded Carrots
1 cup Shredded Carrots
1/2 tsp French Vanilla Stevia
2 tsp Cinnamon
4 Eggs
1 tsp Vanilla Extract
1/2 cup of raisins
Pinch of Sea Salt
1 tsp Vanilla Extract
1/2 cup of raisins
Pinch of Sea Salt
Directions:
Heat oven to 375 degrees
Use 2 bowls. 1 for the dry ingredients and 1 for the wet.
Mix the bowl of wet contents for 2 minutes until the eggs appear light and fluffy
Add the contents of the dry bowl to the contents of the wet bowl and mix
Use 2 bowls. 1 for the dry ingredients and 1 for the wet.
Mix the bowl of wet contents for 2 minutes until the eggs appear light and fluffy
Add the contents of the dry bowl to the contents of the wet bowl and mix
Use coconut oil lightly on your pan
(8-12) muffins
Bake the muffins for 25-30 minutes
Store in the refrigerator for longer lasting muffins
A Paleo Glaze icing
2 egg yolks
1 juiced granny smith apple
1/2 teaspoon French Vanilla Stevia
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