Tuesday, 5 February 2013

carrot-ginger cupcake scones flourfree, sugarfree

flourfree sugarfree (kind of muffin-like) scones

I eat these for breakfast instead of bread, they are moist and tastfull and also a great way (if you have kids for example :-) to sneak a little extra fruit and vegetables into your (and their) diet. 

dry ingredients:
1 cup almond flour
1 cup cornflour
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup of mixed raisins and nuts

wet ingredients:
6 grated small carrots
2 small grated apples
1 grated very ripe banana
1 cm grated ginger
1 stem of lemongrass, small slices  
30 ml coconutoil
1 egg

grate carrots apples ginger and banana in mixer. cut lemongrass very thin
mix dry ingredients together, mix wet ingredients together, then add wet ingredients to fry ingredients and spoon onto baking tray and put in oven for 20 minutes on 180 degrees C.

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