Carrot Quinoa Muffins

With a serving of carrot and quinoa, as well as plenty of protein-rich eggs, these are a healthy and nutritious pregnancy snack. You can use spelt flour to make these muffins or use our gluten free flour mix to create an easy-to-digest treat.

| Makes 18 |

Ingredients

80g white quinoa, soaked and rinsed

350g carrots, peeled and grated

4 eggs

80g brown, rapadura or coconut sugar

190g olive oil

60g pitted dates, chopped

250g gluten free flour*

1 tsp ground cinnamon

1 tsp mixed spice

*Gluten Free Flour Mix

1 cup (140g) buckwheat flour

1 cup (140g) millet flour

1 cup (120g) arrowroot

Whisk together the three different flours in a large bowl. Transfer to an airtight container and store in the pantry.

Method

Preheat oven to 180°C. Line an 18 hole muffin tin with paper cases.

Add the quinoa to a pot and cover with twice as much water. Bring to the boil, and then reduce to a low heat and allow to simmer until the water has been absorbed. Approximately 10-15 minutes. You’ll know the quinoa is cooked when it’s fluffy and little tails have sprouted. Remove from the heat and fluff with a fork. Allow to cool.

Add the carrots, eggs, sugar, olive oil and dates to a mixing bowl and stir well to combine. Add the reserved quinoa, the flour and spices and mix until well combined.

Divide the mixture among the paper cases and bake in the oven for approximately 20 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool. Store in an airtight container. Enjoy.