Thursday, April 21, 2011

Gluten Free Passover Carrot Cake Muffins

Alright now I know there is a stigma around passover food in general but I think its because of all of the Matzah meal floating around that makes things takes like, well... CARDBOARD... And I don't know about the rest of you Ashkenazi folk out there but 4 days in and I'm DONE! This recipes uses none of that, and I find that the substitute of almond flour in any of your recipes will work just the same! I even made my usual banana bread subbing out the flour for almond meal... try it! You wont regret it!

Other amazing passover treats include:
Passover Caramel Crunch Candy
Passover S'mores

Gluten Free Passover Carrot Cake Muffins
Makes about 1 Dozen

1.5 cups almond flour
1 teaspoons salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
3 eggs
¼ cup honey
3 tablespoons applesauce
1.5 cups grated carrots
1 cup raisins
1 cup walnuts (optional but delicious)

Preheat your oven to 325°F. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, honey and applesauce. Stir carrots, raisins and walnuts into wet ingredients. Stir wet ingredients into dry. Pour batter into any sized muffin pans. Bake at 325°F for 15-20 minutes. Cool to room temperature and if you are feeling adventurous spread with cream frosting and make some cute marzipan carrots... How could you go wrong??

1 comment:

  1. Wow, these look delicious! I love how simple the ingredients list is.


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