Roasted Carrot Poppy Seed Muffins Roasted Carrot Ingredients: 3 cups carrot pulp (from juicing) pinch salt 1 teaspoon cinnamon 1 tablespoon agave 5 tablespoons olive oil 1 tablespoon turbinado sugar 1/2 cup orange juice 1/2 cup almond milk Roasted Carrot Method: *Preheat oven to 375 degrees F. Mix all ingredients except juice and milk and add to a large glass baking dish. Cover with foil. Bake 40 minutes, stirring twice. Add juice and milk. Stir. Bake 20 additional minutes, stirring once. Let cool, covered in oven. Muffins Ingredients: 3 cups flour 2 tablespoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup brown flax seeds 1/4 cup poppy seeds 1/4 cup brown sugar 1/4 cup molasses 1/4 cup agave 3 eggs cooked carrot pulp (see above) 3/4 cup coconut oil 1/2 teaspoon vanilla (or almond) extract 1 1/2 cup almond milk sliced almonds and turbinado sugar (for topping) Muffins Method: *Preheat oven to 350 degrees F. Prep muffin tins with liners. Mix flour, baking powder, baking soda, salt, flax seeds, poppy seeds, nutmeg, and cinnamon. Set aside. *Beat agave, brown sugar, molasses, and coconut oil. Add eggs and carrot pulp. Beat until fully incorporated. Add 1/2 of dry mixture. Mix completely. Add 1/2 of almond milk (3/4 cup). Mix completely. Add remaining dry mixture. Mix completely. Add remaining almond milk. Mix completely. *Add mixture to prepped muffin tin. Top with almonds and sprinkle lightly with sugar. Bake 20-25 minutes. Enjoy! :D |