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Carrot Muffins with Orange Cream

Carrot Muffins with Orange Cashew Cream

From: 'the raw food kitchen' by Amanda Brocket

Makes 10

  • 2 cups almond meal (240gm)
  • 2 tbsp chia seeds
  • 1/2 cup (70gm) medjool dates
  • 1 cup (80gm) dessicated coconut
  • 1/2 cup coconut nectar
  • grated rind of an orange
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • pinch salt
  • 1 tsp vanilla extract
  • 2 cups grated carrot (230gm)
  • 1 cup walnuts (100gm) roughly chopped

 

Orange Cream

  • 1 cup cashews (150gm) soaked at least 2 hours, rinsed and drained
  • 1/4 cup coconut oil melted
  • 1/4 cup orange juice
  • 1/4 cup xylitol powdered or other sweetener eg dates but they will colour the cream.
  • 1.5 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • pinch salt

Line muffin tins with round of baking paper or paper cases.

Place all ingredients except the carrot and walnuts in a food processor and blend until smooth. Add the carrot and pulse just to combine - you want the carrot to remain visible. Stir in the walnuts, then spoon into the muffin tins flattening the top with the back of a spoon. Place in fridge till icing is made

Orange Cream

Combine all ingredients in a food processor and blend till smooth. If necessary chill until a little firmer but sill spreadable. Spread over the muffins and return to fridge to set. Garnish with cinnamon and or chopped walnuts.