This is a recipe I have been making heaps of for the kids brekky and afternoon tea and just today finally got round to writing down the conversions, so am sharing it. It is seriously healthy considering its muffins. You could easily adapt to a totally grain free version and for a total sugar free version just leave out the honey and perhaps up the dates for sweetness. With thanks to Hannah at the Whole Kitchen (site address below).
210g almonds, ground
230g SR Flour
1.5 tsp baking powder
2 Tbs Cinnamon
1 Tsp each of ground cardamon, nutmeg, ginger
1/2 tsp salt
320g zucchini
2 carrots
1 apple
10 dates, deseeded (I use medjool)
handful raisins (optional)
100g coconut shredded
80 oil - coconut or macadamia work beautifully
3 big eggs
100g honey
1 Tbs vanilla
Directions:
Grind almonds, add dry ingredients and mix to combine. Tip into a large bowl.
Chop veges and dates 4 seconds speed 5.
Add to dry mix.
Mix rest of ingredients in TMX 15 seconds speed 3 to combine and add to dry/vege mix. Stir to combine.
Divide among 12 - 18 muffin tins and cook 20 - 30 mins in moderate to hot oven. I use fan forced 180 degrees.
Recipe is from
www.thewholekitchen.com and has been adapted to suit TMX.