I can almost feel your fingers tapping and clicking to open this anxiously. Excitedly.
Guilt-free morning treats?!
You better believe it.
And this week you can see how. And why. And how easy they are to make [plus all kinds of other great insider tips + ideas] in this month’s video episode! Click below to watch + learn.
Just a little taste of the kinds of recipes coming in the Spring Meal Plan. Click here to get on the waitlist to be notified when it’s released!
Flourless Carrot Cake Breakfast Muffins:
[this recipe is grain-free, gluten-free, dairy-free, egg-free and flavor-full. recipe inspired by a PCC original]
1 1/2 cups walnuts
3 cups shredded carrots
2 TB chia seeds (or 3 eggs)
1 lemon, zested
1 1/2 tsp baking soda
1 tsp natural vanilla extract
2 tsp cinnamon + 1/2 tsp garam masala (or nutmeg) + 1/2 tsp cumin + pinch of sea salt
1/2 cup unbleached sugar (or you can try raw honey, blackstrap molasses or grade b maple syrup as well)
1. Preheat oven to 375. Line muffin tins with unbleached baking cups or spray with coconut or olive oil. In a small bowl, add chia seeds to 6 TB water and stir to combine. Let sit while you prepare everything else.
3. Pulse carrots in the blender or food processor. Add a tiny bit of water if needed to blend. Add to the mixing bowl.
4. Zest the lemon. Add lemon, sugar, baking soda, vanilla, cinnamon, garam masala, cumin and sea salt to the mixing bowl. Add the soaked chia seeds and stir well to combine.
5. Add mixture to baking cups, filling up all the way (they will shrink when you take them out of the oven). Bake for 30-40 minutes, or until done to your liking.
These are soooo goood served warm on their own or with melted coconut oil, grass fed butter, natural peanut butter, almond butter or tahini. Great for breakfast or a healthy snack on the go, and they freeze well for easy weekday eating.
Make them? Leave a comment below if you try these out: what topping is your favorite? Any other great ones to share?
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