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Carrot Ginger Cuppins

on March 28, 2013

March 28th, 2013 004

Of course there had to be carrot cuppins for Easter weekend!

We haven’t quite got around to the icing bit yet, but check our Facebook page on Saturday to see what we come up with… we’re thinking something that contains no icing sugar!  🙂

  • 1/5c of spelt flour (for a gf option use all purpose gf flour – bob’s redmill works well)
  • 1c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1tbsp of chia seeds
  • 1tsp of cinnamon
  • 1tsp or less of turmeric (because it’s good for you… and we put it in everything)
  • 1tsp (heaping) of freshly grated ginger
  • 1tbsp of chia seeds
  • 1 large carrot, grated (worked out to about one cup)
  • 1tbsp of apple cider vinegar
  • 1/4c of olive oil
  • a pinch of salt
  • 1c, less two tablespoons, of water

Mix all of the above together in a bowl.

Fill your cuppin liners two quarters full and pop them into a moderate (350) oven.

We manage to get ten regular sized cuppins and sixteen mini sized cuppins.

Bake the regular size for about fifteen minutes and the minis for about twelve.

Remove and let cool completely before attempting to ice them.  🙂

We hope you all have a peaceful long weekend.

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