Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 30-35 mins Makes 12 1½ cups finely grated car­rots 250ml ap­ple sauce ½ cup cran­ber­ries ½ cup yogurt 4 tbsp olive oil 2/ cup (160ml) su­gar 2/3 cup (160ml) co­conut 53tbsp seed mix 2 cups gluten-free flour mix 2 tsp bi­car­bon­ate of soda 2 tsp ground cin­na­mon But­ter and honey, to serve Pre­heat the oven to 180°C. Mix to­gether car­rots, ap­ple sauce, cran­ber­ries, yogurt and oil. Set aside. Mix su­gar, co­conut, seed mix, flour mix, bi­car­bon­ate of soda and cin­na­mon in a sep­a­rate bowl, and add some salt. Add to the car­rot mix­ture and mix. Di­vide among 12 medium-size muf­fin tins and bake for 30-35 min­utes or un­til done. Serve with but­ter and honey.

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