Carrot Gingerbread Muffins (Oh, Holy Wow.)
Special holiday nom-nom!
Mix in a large bowl:
3 c. almond flour
1 t. ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1 t. baking soda
1/2 c. chopped pecans
1/4 c. raisins
1/4 c. coconut
3 c. shredded carrots
Blend in Vitamix or other blender that will pulverize the dates and ginger:
2 t. fresh ginger root
1/2 c. melted coconut oil
Add wet ingredients to dry ingredients. Fill muffin cups as full as you want (they don’t rise much.) Bake at 350 for approximately 35 minutes (until toothpick tests clean.)
Contributed by Annie Mac
- 4-6 large sweet potatoes, peeled and chopped into 1″ chunks
- Several handfuls of chopped walnuts
- 1/2 cup coconut milk (canned, full fat)
- 1/4 cup pure maple syrup
- 1 Tbsp cacao powder
- 1 Tbsp vanilla extract
- 1 Tbsp cinnamon
- 2 heaping Tbsp melted coconut oil, separated
- Salt to taste
- Place peeled and cut sweet potatoes in a large soup pot filled with water.
- Bring water to a boil, and boil sweet potatoes until soft, about 20 minutes.
- Drain sweet potatoes and place in a large bowl or mixer.
- With mixer or hand mixer, mash sweet potatoes on low to keep from getting lumpy or “glue-like”.
- Continue to mash and stir, while adding 1 Tbsp coconut oil, coconut milk, salt, vanilla, and maple syrup.
- Add to casserole dish or pyrex bowl.
- Make topping in a separate bowl: cover chopped walnuts in remaining melted coconut oil, add cinnamon and cacao powder and stir into a clumpy mixture. (Feel free to add more cinnamon and cacao to taste).
- Cover the mashed sweet potatoes with the topping and bake uncovered at 350 degrees for approximately 20 minutes.
Submitted by Stina.
It turned out really yummy on Thanksgiving by the way!!!
1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
2 Tbsp grade B maple syrup (optional)
1 tsp vanilla extract (find the no sugar kind!)
1 cup coconut milk (full fat)
- Pre-heat the oven to 350 degrees.
- Set a pot of water on to boil (enough water to fill the baking pan as directed below).
- Combine pumpkin and all spices in one bowl.
- In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla, and coconut milk.
- Whisk the egg mixture into the pumpkin mixture until well combined.
- Pour the custard into 6- 1/2 cup ramekins.
- Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins.
- Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)
Serve warm or chilled. Serves 6.
Submitted by Annie Mac
- 1/2 Cup Coconut Milk
- 1 1/2 Tbsp Pureed Pumpkin
- 1 Tbsp Organic Vanilla Extract
- 2 Tbsp Raw Organic Honey (Optional)
- 1/4 Tsp Ground Cinnamon
- Pinch of Nutmeg or Allspice
- 1/2 Cup Strong Coffee or Espresso
1. Brew your coffee or espresso first however you like. I brewed a double shot of espresso (using 2 TBSP ground coffee for 1 cup of coffee), and added a bit of water (making it like an Americano.)
2. In a sauce pan over medium heat, add coconut milk, pureed pumpkin, and raw organic honey until your coconut milk is bubbling and steaming.
3. Remove from heat, stir in vanilla, cinnamon, and nutmeg/allspice.
4. Pour into the bottom half of a coffee cup, then pour in your strong coffee or espresso on top of it.
5. ENJOY! 🙂 YUMMMMM!
Please note: if you have or have made coconut whip cream, you can add it on top and then sprinkle with some cocoa powder. (I did not do this. Nor did I use honey.) For even more latte-ness, use 2/3-1 cup coconut milk.
Adapted from a Fast Paleo recipe: http://fastpaleo.com/pumpkin-spice-latte-2/
Submitted by Stina