When I left for errands yesterday, Jason and the 3 boys surprised me with their productivity. They juiced a lot and used the fiber from the juice to make this lovely carrot bread. It is delicious and relatively simple to make. As a family we almost ate the whole loaf in one sitting. Jason found the recipe at http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal and modified it slightly.
- 6 eggs
- 1/2 cup coconut oil (melted)
- 1/4 cup maple syrup
- 5-6 drops of stevia drops
- 2 TBSP vanilla
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/2 cup coconut flour
- 2 cups carrots shredded (Jason used the pulp from the carrots he juiced)
- 1/2 c raisins or dried cranberries (optional)
- Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
- Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
- Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter.
- Mix well so that there aren’t any clumps.
- Fold in the shredded carrots and raisins or cranberries.
- Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes, or until a toothpick comes out clean.
One of the biggest challenges as a parent once we know what types of food are healthy for us is getting our kids to eat them as well.
- The number one thing in our house is getting them involved in the food preparation. Whether it’s getting them to take something out of the refrigerator or the pantry, cracking an egg, stirring, pushing buttons on the machines. Do what you can to get them involved in the process and this will yield big dividends.
- I bought our boys some plastic knives used to cut up lettuce. I often have them chop up some veggies before a meal. As soon as they get involved in the chopping process and they are hungry for their meal, they usually ask if they can have some of the food they are chopping. This is perfect, mission accomplished. My rule with them is unlimited veggies any time of day. They still ask permission but I always say yes because the more vegetables they eat, the less hungry they are for less nutrient dense foods.
The following are a few videos Jason did while I was away doing errands, he certainly got them all involved and they were loving it…so cute!
Made these today for the boys and some neighbourhood kids playing outside. They were a hit and quite easy to make. What I love is that they also make a big batch (32 cookies). I had a few substitutions to make which worked out just fine. The original recipe comes from www.StaceyDeering.com She is a holistic nutritionist in Calgary and friends with a colleague of mine who also lives there. Enjoy!
These were my substitutions from her original recipe which can be found here http://www.staceydeering.com/everything-cookies/
- Instead of 1/2 cup of applesauce I chopped up an apple and left the peeling on and threw it in with the rest of the ingredients (it then turned in to applesauce)
- I didn’t chop the pumpkin seeds, I just put them in as they were and they too became chopped in the food processor
- I didn’t have any raisins so I sprinkled some xylitol (natural sugar substitute) over the mixture instead
- I used a regular egg instead of the chia egg