Carrot and Walnut Muffins with Beetroot Icing
(Dairy free)
Ingredients
2 ½ cups wholemeal spelt flour 1 tsp each of (low allergy) baking powder and bi carb 1 cup walnuts, chopped 1 tbls poppy seeds ½ tsp each of cinnamon, nutmeg and cardamom 1 cup each grated zucchini and carrot 1 cup coconut palm sugar 300g silken tofu Beetroot icing 1 tbls Beetroot juice 1/2 cup Melrose Omega Spread 1 tbls Natvia Method In a bowl mix together the flour, bicarb and baking powder, walnut, seeds and spices. In a separate bowl combine the carrot and zucchini. Using a hand blender, puree the tofu and add to the vegies. Mix with the veggies. Make a well in the centre of the flour and pour in the veggie mixture. Gently stir to just combine. Using a spray can of oil or omega Spread, grease small muffin tray. Fill ¾ full with the mixture. Bake at 180oC for about 20 minutes. Test with a skewer. Allow to cool and make the icing. Mix all the icing ingredients together. |