But that does not mean the inspiration was gone, it was just life that kind of “took over”.
Now with spring and long days, evenings and even nights as the sun now sets around 23.45 up here and is back up again around 04.00 there is plenty of energy and time to try new recipes.
Yesterday evening I baked these gluten, dairy and sugar free muffins – filled to the brim with awesome anti oxidants like carotenoids, with potassium, fiber, heart healthy fats, vitamin D, healing spices, vital-for-bone-muscle-and-brain-vitamins-and-minerals, packed with vitamin A and protein.
Aside from that long list of good reasons to try these, they were yummy!
Only took 5 minutes to whip together and then 20 – 25 minutes in the oven – so, lack of time does not justify as a reason to not try!
3 finely grated carrots (medium size)
2 dl almond flour
2 tspns baking powder
0,5 tspn sea salt
1 tbspn cinnamon
1 tspn cardamom
1 tspn ginger powder
3 tbspns melted Extra Virgin Coconut Oil
1 dl chopped nuts
Heat your oven to 200 degrees centigrade.
Stir the almond flour, baking powder, sea salt, cinnamon, cardamom and the ginger powder together in a bowl.
Mush the bananas in another bowl, then adding eggs and coconut oil and stir it all together.
Stir both mixes together, add the carrots and nuts in and stir again.
Spoon the mix in to either a cupcake pan or baking tray. Let them bake in the oven for 20 – 25 minutes.
Enjoy as a snack or a quick breakfast on the go (together with your green smoothie then if it´s breakfast on the go, right 😉 ! ).