Juice and Bake: Carrots!

Today I juiced a lot of carrots with Jack, and I must say: carrot juice is soooo refreshing and sweet! What makes it even sweeter is that the fiber can be recycled for baking. I was so happy with myself because I didn’t waste anything! I incorporated the carrot fiber into a gorgeous gluten free cake batter and made some top notch muffins. Here’s how I did it:

Recipe:
2 cups sugar
4 eggs
1 ¼ cup of melted butter
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon salt
1 cup chopped nuts
3 cups freshly grated carrots
½ cup of vanilla-almond milk

1) Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add melted butter and beat until smooth.
2) In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and mix well.
This is a gluten free flour I picked up from Target:

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3) Stir in left over carrot fiber from juicer, and your choice of chopped nuts.

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4) Add vanilla almond milk and mix well.

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5) Spoon the batter into a lined muffin tin, filling 2/3 of the well. Bake in preheated oven for 30 minutes at 350ºF. Double check with toothpick test.
6) Cool.

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7) Enjoy!

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Recipes worth Sharing: Mochi!

Shared my coconut mochi in class today and it was a hit! Mochi is a popular Japanese dessert that I love making because it is so so so simple! One box of mochiko, 1 can of coconut milk, 1.5 cups of water, 2.5 cups of regular granulated sugar, and a tablespoon of baking powder. Mix it up and bake at 350° for one hour. Waiting for it to cool is the hardest part.

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