“Remember, too, that at a time when people are very concerned with their health and its relationship to what they eat, we have handed over the responsibility for our nourishment to faceless corporations.” – Lynne Rossetto Kasper
Some time last week I had a real craving for a savory, healthy muffin and as I didn’t feel like baking I popped off to the shops. To my horror, muffins have become the new cupcake! From choc chip to caramel to cappuccino and even red velvet, but not a single bran or even a lemon and poppy seed in sight. In that moment of disgust in the mainstream food industry I suddenly had the energy to bake. And so I baked the most delicious (sweet-loving boyfriend tested) and healthy muffins that also happen to be gluten free!
These muffins, although small in stature are jam packed full of goodness. The health benefits of seeds are innumerable, not to mention how nutritious and full of protein they are. These muffins are also made with rye flour (way healthier than wheat) and chopped up almonds.
Makes about 12 muffins.
- 175 g rye flour
- 200 g carrots (2 medium ones) grated
- 100 g brown sugar
- 175 ml coconut/ olive/ sunflower oil
- 3 large eggs slightly beaten up or 3/4 cup unsweetened apple sauce
- 50 g sunflower seeds and 50 g pumpkin seeds roasted in a dry frying pan
- 1/2 cup almonds finely chopped
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- Heat oven to 180 °C.
- Grate the carrots using a coarse grater.
- Roast the seeds in a dry frying pan till golden brown.
- Finely chop the almonds.
- Simply mix all the ingredients together in a mixing bowl, with a fork, until it looks like the above picture.
- Scoop dough into muffin cups (3/4 full).
- Place in oven for 15 – 20 minutes until an inserted toothpick comes out clean.
- Leave to cool on a wire rack then store in an airtight container.
With light and love, Jen