Raw Carrot Cupcakes.

Vibrant orange carrots are a healthy addition to your daily diet. They are low in calories, contain no fat and supply significant doses of certain vitamins and minerals.

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My other experiment with raw carrots worked great. This time I decided to make carrot cupcakes, and used nuts for the dough. It gave the cupcakes more nutty flavor and made them more moist and juicy.

Raw Carrot Cupcakes With Cashew Buttercream.

Ingredients:
1 cup raw almonds, soaked overnight and drained
20 pitted dates, soaked overnight and drained
2 cups shredded carrot
1/4 cup raisins
1/2 teaspoon ground cinnamon
1 vanilla bean, scraped (or 1 tsp. extract)
tiny pinch of sea salt
1/4 cup coconut flour

Cashew buttercream:
8 oz. raw cashews, soaked overnight and drained
raw honey or agave (for vegan option)
juice of 1/2 lemon

almond milk

tiny pinch of sea salt
1 vanilla bean, scraped (or 1 tsp. extract)
2-3 tablespoons filtered water

Begin by soaking the almonds (in separate bowls), cashews and dates in filtered water overnight (or 12 hours). In the morning, drain them, and begin working on the icing. Place the drained cashews, juice of 1/2 lemon, vanilla bean (or extract), tiniest pinch of salt and about 3 tablespoons of honey or agave in a blender or food processor. Blend until creamy. Add almond milk, 1 tablespoon at a time, until desired consistency is reached. Add more honey to taste, if necessary.

Next, start the cupcake dough. Grate the carrots (about 4 or 5 medium carrots). After you’ve grated them, strain out any liquid (by pressing them into a fine strainer, or wrapping them in a tea towel). Place the almonds in the bowl of a food processor and pulse until coarse. Add the strained carrots, soaked (and drained!) dates, and process again. Add in the cinnamon, vanilla and pinch of sea salt. Add coconut flour. Process until it forms a dough. Grab a muffin pan and place about 1/2 cup of dough in each mold and press down. Once you have 12, pop the pan into the freezer while you get the icing ready to pipe.

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Pour the icing into a piping bag, then remove the muffin pan from the freezer, invert onto a piece of parchment paper to get them out, and ice.

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Keep in the refrigerator.

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I am probably not the best mom, but I let my daughter have this cupcake for breakfast. Why not? It’s healthy, delicious tiny treat that can work like breakfast sometimes.

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Chocolate Almond Biscotti.

Biscotti more correctly known as biscotti di Prato (English: Prato biscuits), also known ascantuccini (English: coffee bread), are twice-baked biscuits originating in the italian city of Prato.The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

The recipe I am sharing today is wheat-free, gluten-free, dairy free.

Great alternative to the regular sugary, buttery biscotti.

These biscotti are rich with the naturally delicious combination of chocolate and almonds.

Chocolate Almond Biscotti.

Ingredients:

2 eggs

1/2 cup canned coconut milk, at room temperature

1/4 cup coconut oil, melted

1/4 cup almond butter

1/4 teaspoon liquid stevia or any other sweetener to desired sweetness

1/4 cup almond milk

1tsp. vanilla extract

3 cups almond meal( flour)

2 tbsp. coconut flour

1/4 cup raw cocoa

chocolate chips

Preheat the oven to 350F. Line the baking sheet with parchment paper.

In a large bowl, whisk together the eggs, coconut milk, coconut oil, almond butter, stevia and almond milk.

Stir in the almond meal, coconut flour, cocoa and chocolate. Stir until well blended.

Place on the baking sheet and shape into a loaf.

Bake for 40 minutes. Remove from the oven and reduce the heat to 300F. Cool on the baking sheet on a rack for 15 minutes. Cut crosswise into slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.

Cool on the rack for 30 minutes.

Serve with coffee, cappuccino, hot tea or almond milk.

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