No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Carrot Cake Muffins with Cinnamon Glaze

carrot cake muffin

I made these muffins yesterday for me and the little one and they are heavenly! It is so nice to have a sweet treat with a hot cup of coffee and homemade non-dairy creamer. I’ll include that recipe too at the bottom.

Heat oven to 375 degrees and grease your muffin tins.  I used these really cute silicone muffin cups from Ikea:

sockerkaka-baking-cup__0119439_PE275751_S4

I started with a Namaste Gluten Free Spice Cake Mix. It does contain Xanthan Gum but I think that is unavoidable in gluten free baking.

 

I mixed the following wet ingredients together in a large mixing bowl:

3 Eggs

1/3 C grapeseend oil

Then gradually stirred in the cake mix until well blended.

To the batter I stirred in:

grated carrot – about a cup

raisins – a handful

crushed pineapple –  8 oz. can in it’s own juice

flaked coconut – about 1/2 cup

 

Bake at 375 degrees for 20-25 minutes.  If using a dark, coated, mini muffin tin you may need to shorten the baking time a little bit. They are done when a toothpick inserted into the center comes out clean.

 

For the cinnamon glaze I combined:

1/2 C powdered sugar (I use Wholesome Sweeteners Fair Trade Certified Organic Powdered Sugar)

1 T coconut milk (add more as needed to reach desired consistency)

1/2 tsp. cinnamon

Mix until smooth and refrigerate until thickened then drizzle over the top of the muffins.

Carrot cake minis

 

 

I had them for breakfast this morning with a hot cup of coffee, some homemade non-dairy creamer and a banana. Yum!

 

For the non-dairy creamer:

Add 1 14 oz. can Thai Kitchen Coconut Milk to a small sauce pan.

Blend in 3 T local raw honey

Add in 2 tsp. vanilla extract (make sure it is pure vanilla extract – just vanilla beans & alcohol without added corn syrup)

Once well blended allow to cool then refrigerate.

 

 

 

 

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Corn-Free, Sugar-Free and Gluten-Free Barbecue Sauce

Image

We live in Texas where we eat A LOT of BBQ. Having a jar of “sauce” on hand at all times is a must, especially in the grilling season. One of my favorite sauces KC Masterpiece Original contains high fructose corn syrup as the 2nd ingredient and caramel color which we are also trying to avoid.

INGREDIENTS: Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Molasses, Vinegar, Less than 2% of Spices, Natural Hickory Smoke Flavor, Natural Flavors, Modified Food Starch, Salt, Xanthan Gum, Dried Onion, Dried Garlic, Caramel ColorTurmeric, Paprika Extracts.

I discovered a recipe that I really really love on the Simply Natural Health blog. I’ve made it several times and think it is way better than anything in a bottle. I’ve even smuggled it in to the local BBQ place.

Enjoy!

15 oz. can tomato sauce

3 Tbsp. molasses

2 Tbsp. honey

3-4 Tbsp. apple cider vinegar (vary according to taste)

optional: 2 Tbsp. olive oil

1/2 tsp. sea salt

1 Tbsp. smoked paprika (this is the only ingredient I didn’t have in my regular spice drawer.  If you can’t get smoked paprika, substitute 2 tsp. regular paprika)

2 tsp. onion powder or granulated onion

1/2 tsp. ground cumin (add more if desired, to taste, for a smokier flavor)

1/2 tsp. ground mustard

1/2 tsp. chili powder

1/4 – 1/2 tsp. garlic powder or granulated garlic

1/4 tsp. ground sage

1/4 tsp. ground rosemary

1/4 tsp. ground allspice

1/8- 1/4 tsp. ground cloves

pinch of cayenne- or more, to taste

Combine all ingredients in a small saucepan and simmer for at least 1/2 hour.  Cook longer to thicken sauce, or add  2 tsp. sorghum flour (or other GF flour) to thicken the sauce more quickly.

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