So the boys slept for 2.5 hours today! And what did I do? I’d love to say I cleaned all the things that need cleaning or maybe acknowledged the massive pile of laundry that is permanently installed in my hallway, but no. Instead I binged watched Shameless, had a cup of tea and ate two of these delicious muffins. Sorry not sorry.
As a stay-at-home-mom I make a lot of muffins. They are easy to make and travel well and something a toddler (and who are we kidding – everyone) always wants to eat. So when we were following a grain free diet I still wanted to make sure we had some of our favorites to keep us motivated. Learning to bake with almond and coconut flour has been a bit of a learning curve (ongoing!) but I absolutely love the taste and texture these ingredients give to the finished product.
This recipe produces a moist and fluffy – almost cake like – muffin. I love the flavor of orange and carrot together. Its a classic combination and the added cinnamon really brings out the flavor of the orange. You can add nuts and/or raisins to this as well for a more traditional carrot cake feel. If you’re looking for a grain free cupcake recipe, these are a great option as well – just add your favorite frosting.
Grain Free Carrot & Orange Muffins
A new way to enjoy a old favorite.
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp flaked sea salt
- 2 tsp cinnamon
- zest and juice of one large orange
- 1/3 cup coconut oil, melted
- 4 eggs
- 1/3 cup honey
- 2 tsp vanilla
- 1 cup grated carrots
- Preheat the oven to 350F (175C) and grease or line your muffin tin.
- In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside. In a large bowl, mix together the eggs, oil, honey, vanilla, orange juice and orange zest.
- Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
- Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
- This are best stored in the fridge up to 3 days.
You know that funny blog, Reasons My Son Is Crying? Well today mine was because I offered grapes. Apparently just the offer was enough to set him off…even though most days he’ll eat an entire pack. Thats the
pain beauty of toddlers, you never know what you’re going to get.
So that’s why its so nice to have a few dishes in your mealtime arsenal that don’t involve negotiating for every bite. I already shared one of our favorites – the veggie pancake – and today I’m sharing my recipe for Fried Rice, which I might add is popular with the whole family – not just the crazy little ones. Just like the pancakes, you can add any vegetables you have in the fridge and/or leftover meat. I often add ground chicken or even frozen shrimp. We order a cheeky takeaway more than I like to admit – don’t judge me – and I always save the rice to make this dish the next day. Using cold, leftover rice is best as it holds its shape and texture better than fresh prepared.
Loaded Vegetable Fried Rice
- leftover rice
- 2 eggs
- 1 red onion
- 1 carrot
- 1/4 courgette
- handful green beans or mangetout
- 1/2 cup of shredded cabbage
- 1/2 a pepper – any colour
- 1 tablespoon dark soy sauce
- 2 tablespoons hoisin sauce or oyster sauce
- olive oil
Using a food processor – or your cutting board and knife – fine dice all your vegetables. Heat a tablespoon of olive oil in a large frying pan or wok. Add your vegetables and saute until soft.
Beat your eggs in a small bowl or cup. Push your vegetables to the side of the pan and pour in the eggs letting them cook before incorporating them into the vegetables.
Once your egg is cooked and combined with the vegetables, add your leftover rice. Heat through, stirring occasionally. Add your soy and hoisin sauce and continue to stir to combine, making sure the sauces are mixed through evenly and you’re done! A super fast and easy meal to feed yourself or the family.
When attempting to feed toddlers one should prepare themselves for war. My weapon of choice – the veggie pancake. As a necessity of survival (for everyone involved!) its necessary to have a recipe in your arsenal that you know your kids will eat and you feel good feeding it to them.
This has always been my most asked-for recipe from my mom friends. I have always made the boys food from scratch and it has been fun (and exasperating!) coming up with meals that they will eat but also ones that I feel good about feeding them. This recipe falls into that category. The best thing about it is you can use almost any combination of vegetables you have in your fridge. Great combinations are broccoli and cheese, apple and spinach, pumpkin and sweet potato…the list goes on… but the method remains the same. Don’t be afraid to try out different combinations – its pretty hard to make these taste bad.
- 1 sweet potato
- 1 apple
- 1/3 courgette (zucchini)
- 1 carrot
- 1 handful of spinach
- 1 1/2 cups flour
- 1 tablespoon of baking powder
- pinch of salt
- 2 eggs
- 1 cup/250ml milk
Peel and chop your vegetable and place carrots and sweet potatoes in a pot with a inch of water, cover and steam. When they begin to soften, add in apple and courgette.
While your vegetables are cooking, make your pancake batter by combining your dry ingredients in a medium bowl. Beat eggs together and the milk separately and then combine with the dry ingredients. Whisk until a batter forms. Its ok if there are still small lumps. It doesn’t have to be completely smooth. Put aside.
When the vegetables are soft and the water has evaporated, turn the heat off stir in your spinach. Puree your vegetables either with a food processor, hand blender or potato masher. Let them cool slightly and then fold in the vegetables into the prepared batter. Once combined you’re ready to fry them up. Put a frying pan on medium heat. I do not add butter or oil to fry these as I don’t think they need it but you can add if you like or you’re afraid they might stick.
Flip when they start to form big bubbles on the top. Cook until they are brown on both sides. Set on a metal cooling rack to cool. When cool, serve up alone or with maple syrup or as a “sandwich” with cream cheese in the middle.
This recipe makes a huge amount of pancakes (I am feeding two toddlers!) So you can either put the leftover batter into the fridge and use the next day, or you can add a couple tablespoons of melted butter then pour the remaining batter into muffin tins and bake at 180C for 23-30 minutes. Enjoy!!!