Ingredients
Wet Ingredients
- 6 pitted organic medjool dates
- 2/3 cup warm water
- 1 tsp organic vanilla extract, non-alcoholic
- 1/2 cup almond milk
- 1 tsp organic apple cider vinegar
- 1/3 cup extra virgin olive oil
Dry Ingredients
- 1 1/2 cups organic brown rice flour
- 1/2 cup organic almond flour
- 1/4 cup arrowroot starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup grated organic carrots*
Instructions
- Preheat the oven to 350°F.
- Soak dates in warm water with vanilla for 5 minutes.
- Stir apple cider vinegar into almond milk, and set aside 5 minutes.
- Blend the dates with the vanilla water used to soak.
- Add the almond milk vinegar and blend until smooth.
- In a stand mixer combine all dry ingredients except for carrots. Mix briefly to just combine.
- Add the date almond milk mixture. Mix on low speed for about 10 – 15 seconds.
- With the mixer still on, slowly pour in olive oil.
- Mix another 15 seconds on medium. You should have a thick batter.
- Mix in carrots on low to just combine.
- Spoon into 12 silicone baking cups on a baking sheet, or standard muffin tin.
- Bake for 30 minutes at 350°F.
- Cool 10 minutes in the silicone cups on the pan, then transfer to cooling rack to completely cool.
Notes
Store refrigerated in air tight container for up to a week.
- Prep Time: 15 min
- Cook Time: 30 min