When I first started on my journey in grain-free cooking (to accommodate my husband’s strict SCD diet) over 5 years ago, one of the first cookbooks I discovered that made me believe our restricted ingredients could actually still yield delicious results, was the Grain-Free Gourmet by Jodi Bager and Jenny Lass. Although I typically enjoy cookbooks with pictures on every page, here, the recipes for grain-free pies, tarts, muffins and cakes had me so excited and motivated that I didn’t even care what the foods looked like, but just the knowledge that these recipes existed gave me hope (and there are plenty of nice pictures, just not every page!). One of the first recipes I tried from Grain-Free Gourmet, all those years ago, was the recipe for carrot muffins, because we all need a good, easy carrot muffin recipe to fall back on…After trying several variations of the original recipe, my favorite has become my Carrot Squash Ginger muffins. I prefer the resulting texture of the carrot-squash combo, and I think the added ginger adds an interesting and unexpected kick. Although the consistency of this muffin is a not as fluffy as a typical gluten-filled baked-good, this moist and delicious treat is a favorite side dish, breakfast food and snack, at my house.
Carrot Squash Ginger Muffins
approximately 1/2 butternut squash, cut in chunks
*total combined carrots and squash grated should be about 3 cups
sugar-cube sized chunk of fresh ginger, peeled
1 tablespoon water
1/3 cup honey
1 tablespoon fresh lemon juice
2.5 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 325 and line 30 mini muffins with parchment baking cups. Place carrots and butternut squash in food processor (I use S blade) until very finely shredded. Make sure the combined ingredients yield approximately 3 cups of grated vegetables (extra can be reserved for other recipes, soups, etc). Add ginger, eggs, water, honey and lemon juice into food processor until well blended. If your machine has room, you can add in all other ingredients. If not, mix flour, baking soda and salt in a separate bowl and then add the wet ingredients.
Fill each muffin liner about 2/3 high, and bake 20-25 minutes, until toothpick inserted comes out dry. Try one right out of the oven, it tastes so good!
Tip: high quality almond flour makes a major difference in the quality of grain-free baked goods. I buy mine from wellbees.com for great quality and better prices (especially when buying in bulk)