Carrots, Coconut and Nuts Muffins

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There are thousands of recipes for muffins with carrots, but this one’s still my favorite. I modified a bit a recipe I found on a book about natural confectionery. It is also excellent without coconut, but its aroma reminds me of summer!

250 gr of kamut flour
250 gr of Manitoba flour (very strong Canadian flour)
250 gr of corn malt (or rice malt)
300 gr of carrots
100 gr of roasted sunflower seeds (15 min in an oven at 170°C)
10 cl of corn germ oil
10 cl of warm water
20 gr of brewer’s yeast (or baking powder or baking soda + cream of tartar)
the zest of 1 / 2 organic lemon
5 gr of salt
100 gr of shelled walnuts
60 gr of dried coconut
1 teaspoon of cinnamon
soy milk

If you want to use the brewer’s yeast, start by dissolving it in warm water. Meanwhile, blend carrots, salt, cinnamon and lemon zest. Then add sunflower seeds and coconut, then oil and malt. Everything must be well mixed. Mix the 2 flours in a bowl, then add the liquid mixture and the water + yeast, which meanwhile has formed a froth on its surface. Mix with your hands, until, lifting it up with your hands, the dough will be soft and fall gently. If necessary, add soy milk to get the right softness. Let it stand for half an hour. Then, add the chopped walnuts and mix again to amalgamate them thoroughly. Place the mixture into muffin molds (where you have placed paper cups, or which you have oiled and floured properly) filling them up to about 3 / 4 (you can also set some walnuts aside, then place them on the muffins). Leave them to stand for half an hour and then bake at 180° for 20/25 minutes. If you prefer using baking powder, add it to the mixture instead of water + yeast, also add immediately the walnuts and then immediately place the muffins into the oven. If you want to polish them, brush them with a mixture of 3 parts of a malt and hot water as soon as you remove them from the oven . Et voila!

Chef: Pandora from VeganBlog

  1. heidi 14 December 2011 at 21:29

    they look great!! I very much like the idea of using brewer’s yeast for swtte things, I want to try it

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