Ingredients portion 4
Carrots 1 piece
Rye flour 0.3 cups
Oat flakes 1 cup
Hazelnut 85 g
Coconut oil ½ tablespoon
Dark Raisins 60 g
Maple syrup 3 tablespoons
Ginger root ½ teaspoon
Sea salt on the tip of a knife
Baking powder ½ teaspoon
Cooking instructions 50 minutes
1 Peel and grate the carrots, add the oats, chopped hazelnuts, rye flour, finely chopped sultanas, salt and baking powder. Mix well to prevent the carrots from lumping together. The carrots must not dominate the batter, otherwise the muffins will be soggy.
2 In a separate bowl, mix the coconut oil (warm in a water bath before use), maple syrup, finely grated ginger root.
3 Combine the two mixtures, mix well.
4 Preheat the oven to 180 degrees.
5 Place the cupcakes with a teaspoon on a baking tray lined with baking paper. Place a walnut on top of each cupcake. Bake for 15 minutes.
Recipe tip If you like, hazelnuts can be replaced with walnuts and maple syrup with any other harmless sweetener. Canadian maple syrup has unique health benefits. Unlike regular white sugar, which loses all its nutrients during processing, maple syrup retains potassium, calcium and iron. Instead of harmful sucrose, it contains the sweet dextrose produced by the tree and a host of beneficial trace elements.
