Mini Carrot Oat Flour Muffins (Gluten Free)
I seem to always be suffering from an upset stomach. A few years ago my doctor tested me for Celiac disease. It came back negative so I kept eating food with gluten in it, though I tried to keep it to a minimum. It was very clear to me when I ate food that had gluten in it the worse I felt. Needless to say I felt pretty bad by the 3rd day of Passover even though I had eaten only spelt matzoh.
With the exception of a hamburger bun that I had with dinner the day after Passover ended I have been gluten free since Passover and I really feel great. Of course there are many reasons why this might be. I definitely am limited as to what I can eat but interestingly I am just not getting out of control hungry anymore. It's like gluten containing foods just set me off into a state where I can't stop eating until I am literally sick.
So far I have been doing a lot of experiments with almond flour but last week I decided to make carrot cake for dessert on Shabbat with gluten free oat flour and it was a big hit. I knew that if I made them into mini muffins they would make a good snack for school. If you store the muffins in the freezer they are good for a few weeks. You can just throw them into a bag in the morning and they will be defrosted by snack time.
If you double the recipe you will have enough to make a cake in a 9" or 10" Bundt pan. You will need to bake the cake for 45 to 50 minutes.
2 mini muffin pans
1 and 1/2 cup of gluten free oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cups of sucanat
1/2 cup coconut oil or walnut oil (if you use extra virgin it will give the muffins a coconutty taste)
1 cup finely grated carrots
1/2 cup of crushed pineapple
1. Preheat oven to 350 degrees and line or grease muffin pan
2. Combine the oat flour, baking soda, baking powder, salt and cinnamon in a bowl and place aside
3. Combine the oil and sugar and then mix in the eggs.
4. Add the dry ingredient and mix till they are fully combined.
5. Add the pineapple and carrots and mix till they are fully combined.
6. Put the batter in the pans and bake for 20 to 25 minutes.