| 15 | 42 | 202 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 27 min | 10 |
| 1 cup | Cassava flour (+2 tbsps) |
| 1/2 cup | Arrowroot flour (or tapioca flour) |
| 3 tbsp | Coconut flour |
| 1 1/2 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 1/4 tsp | Cardamom, ground |
| 1/4 tsp | Celtic sea salt |
| 2 tbsp | Lemon juice |
| 1/4 cup | Coconut milk, sweetened (full fat) |
| 1/4 cup | Applesauce, unsweetened |
| 1/3 cup | Maple syrup (+ 1 tbsp) |
| 1/3 cup | Coconut oil (melted & cooled) |
| 3/4 cup grated | Carrots |
| 1/3 cup | Cranberries, dried |
| 2 tbsp | Gelatin dry mix, unprepared (make gelatin egg see recipe below) |
Preheat oven to 350. Grease a 12 hole muffin pan with a thin layer of coconut oil - bottom, sides and corners. Do not use muffin liners as the batter will stick.
In a medium bowl whisk together the Cassava flour, arrowroot flour, coconut flour, baking soda, cinnamon, cardamom and salt. Set aside. In another bowl whisk together the lemon juice , coconut milk, applesauce, maple syrup and cooled coconut oil.
Add 1/2 of the wet ingredients to the dry , stir until combined. Then add remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and cranberries. At this time *make your gelatin eggs and stir them fully into mixture. Use spoon to fill the muffin holes 2/3 way full.
Bake for 27 mins. or until a toothpick inserted comes out clean. If not done continue baking in 2 mins. increments until done. Let cool on wire rack.
How to make gelatin eggs; Mix the 2 tbsp of gelatin with 2 tbsp warm water until the gelatin is wet. Pour 4 tbsp warm water over gelatin and whisk vigorously until dissolved and turned into a thick paste. Sit for a couple of minutes before adding to mixture.
| Fruit | 0.2 |
| Grain | 0.3 |
| Vegetables | 0.1 |
