#the original recipe is a full cup of oil and no applesauce | Explore Tumblr Posts and Blogs

consulting-celiac-in-the-tardis · 5 years

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47 Gluten Free Healthy Meal Prep Breakfasts for the New Year

New blog post! Are you a sweet or savory breakfast person? I'm constantly switching back in forth, but now that 2020 is in full swing and I'm back to my busy grad school and work schedule, I'm alll about healthy meal prep breakfasts...so I thought it would be a great time to share a ton of gluten free meal prep recipes on the blog! Whether you're looking for a healthy keto recipe, general meal prep ideas or healthy grab and go breakfasts to fit your own busy life, this round up has a recipe that will make eating a nutritious breakfast extra easy this year. Sweet and savory breakfast options galore!

And because I'm so excited to dig into these gluten free breakfast recipes, I'm keeping this intro short. So without further adieu, here are 47 gluten free healthy meal prep breakfasts to make your 2020 extra delicious.

1. Crustless Spinach Cheese Pie (Low Carb) - Low Carb Yum

This simple low carb recipe turns pie into breakfast food.

2. Paleo Blueberry Muffins (Vegan, Dairy Free, Refined Sugar Free) - A Sweet Alternative

These paleo muffins seriously give the traditional wheat-packed bakery muffins a run for their money.

3. Pepperoni Pizza Frittata (Whole30, Low Carb, Keto) - Cook at Home Mom

Healthy pizza for breakfast = mind (and taste buds) blown.

4. Overnight Quinoa Flakes (Vegan) - Casey the College Celiac

If you're craving a warm porridge but can't tolerate oats, this overnight quinoa flakes breakfast is the perfect alternative. Plus, I include multiple different flavors you can make!

5. Healthy Chocolate Peanut Butter Energy Balls (Vegan, Refined Sugar Free) - A Baking Journey

Is there any better combo than peanut butter and chocolate?!? I don't think so!

6. Green Dairy Free Egg Bites - Really Are You Serious

Upgrade the typical breakfast egg muffins with spinach and tofu!

7. Chocolate Protein Pancakes (Low Carb, Keto) - Wholesome Yum

First of all, droooool. Secondly, this big batch recipe means you'll have plenty of leftovers to eat later that week or freezer.

8. Skinny Mini Mexican Frittatas - Jersey Girl Cooks

Sweet peppers, hot sauce and Mexican cheese give these frittatas some extra kick.

9. Homemade and Healthy Nuts and Seeds Instant Breakfast Mix (Dairy Free Option) - Original Homesteading

Just add water to this nuts and seeds mix for a crunchy breakfast full of plant-based protein.

10. Keto Breakfast Casserole (Low Carb) - Sorey Fitness

This healthy keto breakfast can be whipped up in just 30 minutes, and is packed with ground cheese, sausage, eggs and jalapenos.

11. Easy Vegan Breakfast: Superfood Stone Fruit Rawnola - Stacey Homemaker

Whip up this vegan granola on Sunday so you have a yummy, nutrition-packed breakfast all week long.

12. Breakfast Meal Prep Blueberry Turkey Breakfast Sausage & Roasted Veggies (Dairy Free, Egg Free, Paleo) - Hungry Hobby

I've never eaten blueberries and turkey together before, but this breakfast bowl makes me want to try.

13. Spiced Apple Granola (Vegan) - Recipes From a Pantry

Make your kitchen smell like apple pie season all year round with this vegan granola recipe.

14. Breakfast Chia Seed Pudding, Two Ways (Vegan) - Lathi's Kitchen

Strawberry or mango puree makes these chia seed puddings super fruity and flavorful.

15. How to Bake Eggs in an Oven Tin in the Oven (Dairy Free, Soy Free) - Key to My Lime

Once you try baking eggs in the oven, you'll never go back.

16. Roasted Vegetable Sheet Pan Omelette (Vegetarian) - The Recipe Well

An omelet that you don't have to flip?!? Sold!

17. Super Clumpy Summer Squash Granola (Vegan, Oil Free, Sugar Free) - Casey the College Celiac

Pair this gluten free granola with your favorite yogurt or eat it like cereal with milk.

18. Tortitas de Berro, or Easy Guatemalan Watercress Fritters (Vegetarian) - A Taste for Travel

Popular in Guatemala and El Salvador, you can think of these as bite-sized omelettes packed with good-for-you ingredients.

19. One Bowl Blueberry Oat Flour Waffles - Flavor the Moments

Make your own freezer waffles at home with this easy one-bowl recipe. Just make sure you use gluten free oats to grind into flour.

20. Cinnamon Swirl Protein Muffins (Keto) - The Helpful GF

I was sold at "cinnamon swirl"...

21. Roasted Tomato, Kale and Goat Cheese Frittata (Vegetarian) - Hot Pan Kitchen

If you've been looking for an easy cast iron skillet recipe, this frittata breakfast is a winner.

22. Easy Chia Seed Pudding Recipe (Vegetarian, Vegan Options) - Two Healthy Kitchens

If you're looking for an extensive guide to meal prepping chia seed pudding, Shelley has you covered with this post.

23. Southwest Tofu Breakfast Bowls (Vegan) - The Fitchen

I'm not even a huge fan of tofu, but this meal prep breakfast still has me drooling!

24. Banana Snacking Cake - Best of This Life

Banana and applesauce combine to make an extra moist gluten free cake that's healthy enough to eat for breakfast or a snack!

25. Sweet Potato Smoothie Bowl (Paleo, Vegan, Nut-Free, Whole-30 Option) - Paleo Gluten-Free Guy

This gluten free and paleo smoothie bowl will keep in the fridge for up to five days, and you'll love how thick and creamy it is.

26. Coconut Chia Pudding (Vegan, Low Carb) - Pepper Bowl

No cooking necessary for this vegan breakfast. Just throw the ingredients together and let it sit for at least 30 minutes.

27. Maple Pecan Granola (Refined Sugar Free) - Zestful Kitchen

No gluten or refined sugar needed to meal prep this epic granola.

28. Chickpea Savory Muffins - Mind Body and Spirit Wellbeing

Who knew that chickpea flour could taste so good?

29. Crockpot Fiesta Breakfast Casserole (Paleo and Whole 30 Options) - Pink Fortitude

And if you really want to meal prep ahead of time, you can even freeze this paleo breakfast casserole for future breakfasting!

30. Cozy Cacao Oatless Zoats (Vegan) - Casey the College Celiac

If you want to make a gluten free porridge breakfast while also sneaking in some extra veggies, zoats need to land on your weekly menu ASAP.

31. Sweet Potato Breakfast Casserole - Leelalicious

No one will complain about eating this gluten free casserole several mornings in a row!

32. Skinny Strawberry Shortcake Bites Recipe (Vegan) - Bake Me Some Sugar

These shortcake bites are as tasty for a snack or dessert as they are for breakfast.

33. Instant Pot Egg Bites (Keto, Low Carb) - Tasty Galaxy

Using the instant pot makes this healthy keto breakfast insanely quick and easy.

34. Cinnamon Roll Overnight Oatmeal - Pinch of Wellness

Cinnamon roll in oatmeal form? You know that caught my taste buds' attention!

35. Blueberry French Toast Casserole (Dairy Free Option) - This Mama Cooks

Use your favorite gluten free bread, and you'll never want to eat plain toast for breakfast ever again!

36. Easy Egg Muffin Cups - Fearless Dining

There's no easier - or tastier - healthy grab and go breakfasts than these egg muffins!

37. Tropical Instant Pot Steel Cut Oats (Dairy-Free, Vegan) - Clean Eating Kitchen

Send your taste buds on a tropic vacation with this gluten free oatmeal recipe featuring papaya and coconut cream.

38. Banana Cinnamon Breakfast Muffins (Vegan, Paleo, Refined Sugar Free) - Emma Eats and Explores

Because banana and cinnamon are always a pair made for culinary heaven.

39. Creamy Spirulina Chia Seed Pudding (Vegan) - Casey the College Celiac

Put this chia seed pudding in the blender for a super thick and creamy vegan breakfast that's full of fiber and plant based protein.

40. Western Omelet Egg Scramble with Cheese Sauce - Sweet Peas Kitchen

Who knew you could freeze egg scrambles? The cheese sauce also takes this breakfast to the next level.

41. Dairy Free Waffles - Eating on A Dime

You only need six simple ingredients to make and freeze these dairy free waffles for super easy (and yummy) future breakfasts.

42. Healthy Blueberry Breakfast Bars (Vegan, Peanut Free, Nut Free) - Allergy Yummy

You won't believe you only need three ingredients to whip up these super gooey, chewy bars.

43. Cheesy Spinach Mini Frittatas Recipe - Urban Bliss Life

These easy egg muffins are the ultimate healthy grab and go breakfast option for busy mornings.

44. Vanilla Chia Pudding (Vegan) - Debra Klein

You only need fifteen minutes and four ingredients to make this creamy vegan breakfast.

45. Triple Berry "Whole Grain" Gluten Free Muffins (Vegan, Oil Free) - Casey the College Celiac

'Cause there's muffin better to start the day with! ;)

46. Instant Pot Egg Bites (Keto, Low Carb) - Tasty Galaxy

The instant pot makes cooking a healthy keto breakfast extra easy and quick.

47. Healthy Pumpkin Bread - Claudia Canu

This gluten free pumpkin bread proves that pumpkin is delicious year-round, especially when baked in a naturally sweetened treat like this one.

Happy 2020!

Regardless of where 2020 is taking you so far, I hope that these meal prep breakfasts will give you the tasty fuel you need to kick life's booty! And if you need even more gluten free breakfast inspiration, check out my previous roundup: 49 Healthy Gluten Free Breakfasts For the New Year. Which of these breakfast recipes do you want to try first? Are you a sweet or savory breakfast person? Tell me in the comments! via Blogger https://ift.tt/2T7MhKK

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

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chocochocopeanutbutter · 6 years

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Vegan Mulled Spice Apple Cider Doughnut Bites

Important Links: https://www.halfbakedharvest.com/apple-cider-doughnuts/ https://www.healthline.com/nutrition/egg-substitutes

As the weather starts getting colder, we’re turning to our autumnal cravings. Working as a barista, I’m surrounded by all the unique fall flavors. Now that it’s October, being surrounded by these flavors have increasingly fueled my craving for apple cider, and of course, apple cider doughnuts! Apple cider doughnuts are one of those defining desserts of the season, much like pumpkin pie.

Doughnut recipes typically call for the use of butter or eggs, which presents an issue for a vegan recipe. That’s why I’ll be rendering this recipe from the Half Baked Harvest blog so that it’ll fit in the standards for a vegan recipe!

One thing you have to watch for when substituting ingredients is the impact on taste. When working with butters or milks that originate from nuts, it can make the end-result taste nutty. You can find effective substitutes at https://www.healthline.com/nutrition/egg-substitutes.

For this recipe, I’ll work with applesauce as the egg substitute. According to healthline.com, approximately ¼ cup of applesauce is equivalent to one egg in most baking recipes.

Vegan Mulled Spiced Apple Cider Doughnut Bites: https://www.halfbakedharvest.com/apple-cider-doughnuts/

Ingredients:

● 2 cups apple cider

● 1 stick cinnamon

● 6 tablespoons salted butter (For this substitute, I’ll be using store-bought Vegan butter!)

● 1/4 cup real maple syrup

● 1/2 cup apple butter

● 1 tablespoon vanilla extract

● 1/2 cup pumpkin

● 3 1/2 cups all-purpose flour, plus more if needed

● 1 tablespoon baking powder

● 1/4 teaspoon baking soda

● 1 teaspoon kosher salt

● 1 teaspoon cinnamon

● 1/4 teaspoon freshly grated nutmeg

● 1 cup granulated sugar

● 1 tablespoon ground cinnamon

● High heat natural oil, for frying (such as vegetable oil)

Instructions: 1. Bring the apple cider and cinnamon to a boil over medium high heat. Reduce the heat and simmer 10 minutes. Remove from the heat. Let cool 5-10 minutes. Remove the cinnamon stick and discard. Add 1 cup of the cider to a large mixing bowl.

2. To the cider, add the vegan butter, maple syrup, apple butter, vanilla, and applesauce. Beat to combine. Add the flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Using the dough hook, knead the dough until a smooth ball forms, adding 1/4 cup additional flour, if needed to bring the dough together. Cover the bowl and let rest 15 minutes.

3. Meanwhile, in a shallow bowl, combine the sugar and 1 tablespoon cinnamon.

4. Heat 2 inches of oil to 280 degrees Fahrenheit.

5. Lightly flour a work surface and knead the flour on the work surface into the dough. It will stick to the space; don’t worry about it. Form pieces of the dough into small balls, approximately an inch and a half in diameter.

6. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnut bites into the hot oil. Fry until it is a light golden brown, which will take about 4-5 minutes for one batch. Drain onto a paper towel lined plate.

7. Coat the warm doughnut bites in cinnamon sugar...generously. These are best eaten slightly warm, so enjoy!

Overview:

When making these doughnuts, I went through several processes of trial and error. Specifically, I tried doing full doughnuts to begin with, and it ended up taking longer, didn’t provide the yield I wanted (I wanted to bring them to class), and were a little harder to make in general.

Another observation I made was that, in my last batch, I forgot the nutmeg. It still tasted delicious. Therefore, the nutmeg is completely optional.

I used apple cider packets to make apple cider on the stove. Don’t use water like the packets recommend; use apple juice instead. It makes the cider sweeter, which you can’t really taste how sweet the cider is in the doughnut bites. However, it does make a small, positive impact on the taste. Also, it will reduce while it’s being heated. Whatever is left out of the 1 cup that you use, drink the rest. It’s pretty delicious.

Another note is that when you’re forming the dough into balls, lightly coat your hands with vegetable oil. This way, the dough doesn’t stick so much to your hands. However, be careful not to put too much oil; this will result in your dough becoming mushy. You don’t want that.

Overall, the doughnut bites were a success. My classmates loved them, I loved them, and everyone was happy.

#vegan #doughnuts #apple cider #apple cider doughnuts #fried food #dessert #fall #pumpkin #cinnamon #baking

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fainamarco · 4 years

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Leptofix Customer Review

Cranberry Zucchini Bread With Paleo Option

There is a wide variety of breads that you can prepare at home. Surely you have already tried the blueberry muffins and the zucchini bread. But had it ever occurred to you to combine them? This is what you will do with this delicious recipe for zucchini and blueberry bread that you cannot miss. It combines the sweetness of blueberries with the earthy flavor and moisture of zucchini.

The health benefits of blueberries

Blueberries are rich in antioxidants that research shows can inhibit tumor growth, reduce inflammation, and even prevent or slow down certain types of cancers. The high content of vitamin C in blueberries can promote collagen's ability to prevent skin damage, smooth wrinkles, and improve overall skin quality.

These little berries contain other nutrients, such as iron, calcium, magnesium, phosphorus, vitamin K, zinc, and manganese. All of this contributes to building and maintaining the strength and structure of the bones, as well as the strength and elasticity of the joints.

The fiber found in blueberries, as well as their folate, potassium, vitamin C, vitamin B6, and phytonutrients content, promote heart health. Folate and vitamin B6, in particular, help prevent the build-up of a compound called homocysteine. Having high levels of homocysteine can lead to heart problems.

The health benefits of zucchini

Zucchini are also rich in antioxidants that have health benefits for the skin, eyes, and heart, and may also help protect the body from some types of cancer.

They also help improve digestion for several reasons:

1. These vegetables (although botanically classified as fruits) are rich in water that can soften stools.

2. Zucchini contain insoluble fiber (which helps food move through the intestine) and soluble fiber (which feeds beneficial bacteria in the intestine). This can help reduce inflammation and decrease symptoms of bowel-related disorders like Crohn's disease, irritable bowel syndrome (IBS), and ulcerative colitis.

This high fiber content can help you lose weight. Because zucchini is high in water and low in calories, it can help a user feel full. Fiber can reduce hunger and appetite. Studies have shown that high intake of fruits and vegetables is linked to weight loss and slower rates of weight gain.

What you should know about the recipe

These amazing health benefits are combined in this delicious sweet bread recipe. We offer you two variations, the original one, in case you're in the mood to indulge yourself without guilt. And a healthier version that's paleo, gluten-free, and vegan-friendly.

Cranberry Zucchini Bread Recipe

Ingredients:

· 3 eggs, lightly beaten

· 1 cup avocado oil

· 3 teaspoons vanilla extract

· 2 1/4 cups sugar

· 2 cups of zucchini grated

· 3 cups all-purpose flour

· 1 teaspoon salt

· 1 teaspoon baking powder

· 1/4 teaspoon of baking soda

· 1 tablespoon ground cinnamon

· 1-pint fresh blueberries

preparation:

1. Preheat the oven to 175 degrees C. Lightly grease 4 small loaf pans.

2. In a large bowl, whisk together the eggs, oil, vanilla, and sugar.

3. Add the zucchini. Whisk together the flour, salt, baking powder, baking soda, and cinnamon.

4. Gently add the blueberries.

5. Transfer the mixture to the loaf pans you prepared.

6. Bake for 50 minutes in the preheated oven, or until a knife inserted into the center of the bread comes out clean.

7. Let cool for 20 minutes in the pans, then place them on wire racks to cool completely.

Paleo Zucchini Bread with Blueberries and Gluten Free (Vegan Option)

Ingredients:

· 3 eggs, lightly beaten (or flax eggs)

· ½ cup avocado oil

· ½ cup unsweetened applesauce

· 3 teaspoons vanilla extract

· 1 ½ cup coconut sugar *

· 2 cups of zucchini grated

· 1 1/2 cups of almond flour

· Half a cup of coconut flour

· 1/2 cup tapioca flour

· 1/2 cup arrowroot powder

· 1 teaspoon salt

· 1 teaspoon baking powder

· 1/4 teaspoon of baking soda

· 1 tablespoon ground cinnamon

· 1-pint fresh blueberries

If you're looking to reduce your sugar and / or calorie intake, you can try replacing coconut sugar with a monk fruit-based sweetener.

preparation:

1. Preheat oven to 175 degrees C. Lightly grease 4 small loaf pans.

2. In a large bowl, whisk together the eggs or flax eggs, oil, applesauce, vanilla extract, and coconut sugar. Add the zucchini. Add and mix the almond flour, coconut flour, tapioca flour, arrowroot powder, salt, baking powder, baking soda, and cinnamon. Gently add the blueberries. Transfer the mixture to the loaf pans you prepared.

3. Bake for 50 minutes in the preheated oven, or until a knife inserted into the center of a loaf comes out clean. Let cool for 20 minutes in the pans, then place them on wire racks to cool completely.

Leptofix is a weight loss supplement formed by a root, herb mix. It is an all-natural supplement that is a perfect combination of 22 carefully mixed plant extracts and vitamins, each one of them with extremely high quality and adequately purified. The supplement is an all-natural blend that goes directly to the root cause of the weight gain to address the main cause and makes sure that whether your intake of food is excess or not, you’ll never gain excess weight. It works on a process that’s easy to follow and doesn’t require any extra diets.

Leptofix Customer Review

#Leptofix Customer Review

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benjamingarden · 4 years

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SUPER Delicious Chocolate ZUCCHINI Bread or Muffins (Vegan)

We are still getting plenty of zucchini and my fall plants are now starting to produce while my summer plants still have a bit more fruit left. As you can imagine, our meals are centered around zucchini and tomatoes right about now. And our desserts are full of zucchini too!

I LOVE chocolate so this version of zucchini bread (or muffins) is my absolute favorite. It's more fudgy and rich then the Chocolate Zucchini Cake and one little piece cures your chocolate craving in a jiffy. And, like our non-chocolate version, it freezes beautifully as well.

A quick note on the recipe. If you've never made baked good without eggs, you may be a bit hesitant. Yes, you can add eggs (see note below the recipe) but it really is good without them too. I promise you won't be disappointed!

SUPER Delicious Chocolate Zucchini Bread or Muffins

Makes 6 large muffins, 12 regular-size muffins, or 1 loaf of quick bread

1/3 cup neutral oil (i.e. grapeseed, canola)

1/4 cup milk (non-dairy or dairy)

1/2 cup unsweetened applesauce

1/2 cup plain yogurt (non-dairy for vegan)

3/4 cups granulated sugar -or- 1/2 cup maple syrup

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 Tablespoon cornstarch

1/2 cup cocoa powder

1 1/3 cups all-purpose flour (I have successfully used white whole wheat flour as well)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups unpeeled, grated zucchini

3/4 cup chocolate chips or chunks of chocolate

Preheat oven to 350 degrees Fahrenheit. Line one 12-cup muffin pan or one 6-cup large muffin pan with paper liners if making muffins, or, if making quick bread, spray a loaf pan or line it with parchment paper (for a lighter option).

In a large bowl, combine oil, milk, applesauce, yogurt, sugar/maple syrup, salt, vinegar, and vanilla. Whisk to combine. Add in the cornstarch, cocoa powder, flour, baking powder, and baking soda and whisk together by hand until lump-free. Fold in the grated zucchini and chocolate chips/chunks.

If making bread, pour batter into the prepared loaf pan. Bake 40-45 minutes, or until top is set (no longer jiggly).

If making muffins, fill the muffin cups almost all the way to the top. Bake 20-25 minutes for regular-sized muffins or 25-30 minutes for large sized muffins, or until the muffins spring back slightly to the touch.

Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.

**If you are looking to add eggs for a non-vegan version, omit the 1/2 cup of applesauce and add in 2 large eggs.**

SUPER Delicious Chocolate ZUCCHINI Bread or Muffins (Vegan) was originally posted by My Favorite Chicken Blogs(benjamingardening)

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amatchgirl · 4 years

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Healthy Carrot Cake Muffins with Cream Cheese Glaze

Healthy muffins! That taste like carrot cake! Oh, I think this might just be a dream come true.

Truth be told, carrot cake gets me every single time. I fell in love with it a few years ago and my craving for cake has quadrupled since then. I can’t get over the spices, flavor, and that thick-n-creamy cream cheese frosting that pairs so wonderfully with the cake. I’m not sure it gets better.

But wait, it does. Because now you can officially have carrot cake for breakfast in muffin form. I know, it’s probably not quite the same, but my goodness does it crush a carrot cake craving like no other.

Ingredients in carrot cake muffins

Not only are these carrot cake muffins delicious, but they’re also made with healthy ingredients compared to a regular slice of carrot cake. Naturally sweetened, whole grains and includes both fruits and veggies, making them the perfect brunch treat or snack for both kids & adults. Here’s what you need:

White whole wheat flour or whole wheat pastry flour: white whole wheat flour has the same nutritional benefits as whole wheat flour, but much lighter in flavor and texture. You can usually find it at your local grocer. If you can’t, try looking for whole wheat pastry flour. To make them gluten free you can try using chickpea flour or an all purpose gluten free flour. I have not tested it, but think it should work well!

Pure maple syrup: I prefer maple syrup to honey after reading this interesting article comparing the two.

Unsweetened applesauce: I love baking with applesauce because it naturally sweetens the recipes and provides moisture to give these muffins a nice texture without having to use as much oil. Even though I use a few tablespoons of healthy oil in this recipe, most of the healthy fats come from walnuts or pecans.

Unsweetened almond milk: feel free to use any milk you’d like! I love using vanilla almond milk or coconut milk for a little extra flavor in the muffins.

Eggs: you’ll just need one to help these carrot cake muffins stay together. I haven’t tried using a flax egg, but I suspect it will work well. Let me know if you try it in the comments!

Shredded carrots: you’ll need to shred about 2-3 medium carrots, but make sure to measure 1 cup full total. If you’re feeling like you want more, you can use 1 1/2 cups.

Cozy spices: cinnamon & nutmeg add a cozy flavor to these healthy carrot cake muffins and gives them that carrot cake flavor goodness.

Optional add-ins: Try adding shredded coconut, raisins or pineapple to these muffins. Everyone prefers their carrot cake differently, so feel free to add them or enjoy the muffins as-is.

For the glaze: cream cheese, powdered sugar, vanilla and a splash of almond milk.

What makes these carrot cake muffins healthy?

Traditional muffin recipes can be packed with oil or butter and lots of refined sugars. To make these carrot cake muffins healthier I used applesauce and just a bit of olive oil for moisture plus pure maple syrup for a natural sweetness. That’s right, these muffins aren’t baked with any refined sugars!

Obviously I didn’t include the cream cheese glaze as ‘healthy’, but it’s really quite delicious on top of the muffins. Plus it’s only a tiny amount. If you want though, you could leave off and enjoy them as is. You can also use my paleo powdered sugar recipe to keep these completely refined sugar-free!

How to store carrot cake muffins

In the fridge: store these carrot cake muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins really do get better after sitting in an airtight container for a day; they sweeten up a bit and get super soft. Served with a big glass of almond milk!

Freezer-friendly carrot cake muffins: Feel free to freeze these babies for later! Allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 45 seconds-1 minute or until warm. I suggest freezing them without the the glaze and simply adding the glaze when you’re ready to enjoy them.

More carrot cake recipes you’ll love

Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting

Carrot Cake Baked Oatmeal Cups

Carrot Cake Smoothie

Healthy Carrot Cake Cookies (made with coconut oil + dairy free!)

The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)

See how to make the carrot cake muffins:

I hope you love these healthy carrot cake muffins! If you make them I’d love for you to leave a comment and a rating letting me know how you liked them. I greatly appreciate it – xoxo!

Healthy Carrot Cake Muffins with Cream Cheese Glaze

Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Top them with a light cream cheese glaze for a delicious snack or healthy treat!

Dry ingredients

1 1/2 cups whole wheat pastry flour or white whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

Wet ingredients

1 cup finely shredded carrots (about 2-3 carrots)

1/2 cup pure maple syrup

1 tablespoon olive oil

1/3 cup natural unsweetened applesauce

1 egg

1 teaspoon vanilla extract

1/2 cup almond milk

Optional add-ins

1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)

1/2 cup raisins (optional and not included in nutrition info)

For the glaze

4 oz reduced fat cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons almond milk

Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.

In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined.

Fold in coconut flakes and raisins if you’d like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 20-30 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick.

Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with coconut flakes if desired. Makes 12 muffins. Store these carrot cake muffins on the counter in an airtight container for a day, then transfer them to the fridge for up to 4-5 days. The muffins really do get better after sitting in an airtight container for a day; they sweeten up a bit and get super soft.

To make vegan: replace the egg with a flax egg by combining 1 tablespoon flaxseed meal and 3 tablespoons of water. Leave off cream cheese frosting and instead sprinkle tops with cinnamon and coarse sugar.

To make gluten free: try using chickpea flour or an all purpose gluten free flour. I have not tried this option, but am quite certain it would work.

Notes about nutrition: The nutrition information provided includes everything except raisins and shredded coconut. If you add both, your muffins will be around 200 calories of good nutrition.

Freezer-friendly carrot cake muffins: Feel free to freeze these babies for later! Allow them to cool completely after baking, then place them in an airtight container or reusable bag and freeze for up to 3 months. When you’re ready to eat them, you can microwave them for 30-45 seconds or until warm. I suggest freezing them without the the glaze and simply adding the glaze when you’re ready to enjoy them.

Nutrition

Servings: 12 muffins

Serving size: 1 muffin (with glaze but without mix-ins)

Calories: 180kcal

Fat: 3.9g

Saturated fat: 1.6g

Carbohydrates: 34.4g

Fiber: 2.5g

Sugar: 22g

Protein: 2.8g

Originally published on Feb 12, 2015, republished on April 4th, 202018

from WordPress http://sweetly.site/healthy-carrot-cake-muffins-with-cream-cheese-glaze/

#Recipes

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kitchensinkblog · 7 years

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These moist delicious cookies are chock full of oats, whole grains, sunflower seeds, almonds and raisins. This recipe was inspired by @rogersgrains with a few changes. The original recipe did not call for chocolate chips, but as my hubby said - a little chocolate doesn't hurt, so I added chocolate. These cookies are a perfect breakfast cookie and as a grab-and-go snack. Try crumbling a cookie on a bowl of yogurt or with a cup of tea or coffee.

Porridge Oats Breakfast Cookies

1 cup Rogers whole wheat flour 2 cups Rogers porridge oats 1 tsp baking soda 3/4 tsp salt 1tsp baking spice 1 tsp cinnamon 2 free run organic eggs 1/3 cup olive oil 1 1/4 cups unsweetened apple sauce (I made my own) 3/4 cup brown sugar 1 tbsp orange zest 1 tsp vanilla paste 3/4 cup slivered almonds, chopped 1/2 cup sunflower seeds 1 cup sultana raisins 1 cup semi-sweet chocolate chips

Preheat oven to 350F. Combine flour, porridge oats, baking soda, salt and spices. Set aside. Beat eggs, oil, applesauce, sugar, zest and vanilla. Mix in flour mixture, then stir in almonds, sunflower seeds and raisins. Finally stir in the chocolate chips, saving a few for the tops of the cookies. Using a 1/4 cup, scoop each cookie, place on cookie sheet and press down with a fork to form a cookie approximately 3″ in diameter. Place a few chocolate chips on top of each cookie. Bake for 15-20 minutes or until lightly browned. Let cool on the cookie sheet before removing. They freeze well too.

#breakfast cookies #Madewithrogers #tryitwithrogers

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yewavenue3-blog · 5 years

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Good Morning Healthy Blueberry Zucchini Muffins

Aug 30

Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! Naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly too!

Are you ready for yet another zucchini muffin recipe? I just can’t stop.

These healthy blueberry zucchini muffins were originally published back in 2015 and I still can’t get over how much I adore them. To be honest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about how much you adored the recipe.

I figured it was time for a little recipe photography reshoot. So here we are!

Admittedly, I love baking with zucchini (as if you didn’t already know that). Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY.

These blueberry zucchini ones are pure gold among muffins. They’re made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini (fruits and veggies YAY), cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Best of all, they are LOADED with blueberries.

I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!).

I noticed that they got better and better as the days go went by; you can even freeze them for busy mornings! I enjoyed mine spread with a salted almond butter or pecan butter.

If you want them to be a little more satisfying, I suggest adding 1/2 cup chopped walnuts or pecans for a dose of healthy fat. ENJOY!

Ps. If you’re anything like me and love baking with zucchini, here are some other recipes you might like:

skinny zucchini banana chocolate chip

double zucchini chocolate chip muffins

healthy zucchini brownies

Good Morning Healthy Blueberry Zucchini Muffins

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1 muffin

Calories: 121

Fat: 3.1g

Carbohydrates: 21.9g

Sugar: 11.2g

Fiber: 2g

Protein: 2.7g

Recipe type: Muffins, Breakfast, Healthy, Low fat, Dairy Free

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

1 1/2 cups white whole wheat flour or whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup shredded zucchini, squeezed of excess moisture with a paper towel

1/2 cup pure maple syrup (or honey)

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons olive oil (or sub melted butter)

1/3 cup unsweetened applesauce (or apple butter)

1 egg

1/4 cup unsweetened almond milk (any milk will work)

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.

In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.

Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a regular egg.

To make gluten free: I recommend subbing all purpose gluten free flour or chickpea flour.

3.5.3251

Source: https://www.ambitiouskitchen.com/healthy-blueberry-zucchini-muffins/

#read more #see more #check it out #interesting #learn more

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pullgram4-blog · 5 years

Text

Good Morning Healthy Blueberry Zucchini Muffins

Aug 30

Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! Naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly too!

Are you ready for yet another zucchini muffin recipe? I just can’t stop.

I figured it was time for a little recipe photography reshoot. So here we are!

Best of all, they are LOADED with blueberries.

I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!).

I noticed that they got better and better as the days go went by; you can even freeze them for busy mornings! I enjoyed mine spread with a salted almond butter or pecan butter.

If you want them to be a little more satisfying, I suggest adding 1/2 cup chopped walnuts or pecans for a dose of healthy fat. ENJOY!

Ps. If you’re anything like me and love baking with zucchini, here are some other recipes you might like:

skinny zucchini banana chocolate chip

double zucchini chocolate chip muffins

healthy zucchini brownies

Good Morning Healthy Blueberry Zucchini Muffins

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1 muffin

Calories: 121

Fat: 3.1g

Carbohydrates: 21.9g

Sugar: 11.2g

Fiber: 2g

Protein: 2.7g

Recipe type: Muffins, Breakfast, Healthy, Low fat, Dairy Free

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

1 1/2 cups white whole wheat flour or whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup shredded zucchini, squeezed of excess moisture with a paper towel

1/2 cup pure maple syrup (or honey)

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons olive oil (or sub melted butter)

1/3 cup unsweetened applesauce (or apple butter)

1 egg

1/4 cup unsweetened almond milk (any milk will work)

1 cup fresh or frozen blueberries

In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a regular egg.

To make gluten free: I recommend subbing all purpose gluten free flour or chickpea flour.

3.5.3251

Source: https://www.ambitiouskitchen.com/healthy-blueberry-zucchini-muffins/

#read more #see more #check it out #interesting #learn more

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pearcar93-blog · 5 years

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Upside Down Walnut, Chocolate, & Pear Cake

Our little back house we are renting is about four miles from the ocean here in Costa Mesa/Newport Beach. We get the foggy marine layer on the mornings it chooses to hang over the coast, and we have a very tempered climate year round. In the past I’ve brushed southern California off as having no seasons, but this just isn’t true. I think with social media these days we see so much in the fall of the iconic leaves changing, and more clearly defined seasons of certain regions of the world, that is has become commonplace to standardize these quarterly shifts. Maybe it’s just me and my tendency to seek out change, but I’m coming around to seeing a more full, open picture. Every little dot of latitude and longitude on the map has it’s own unique characteristics when it comes to seasons, and I’m beginning to appreciate our a-typical southern California ones.

September and October are two of the warmest months here where I live, which is wonderful if you can get past the photos of falls leaves and warms mugs of cocoa elsewhere. Why is it wonderful? The crowds of people have all gone home, the kids are back in school, and the beaches and national parks are now near-empty to enjoy. Around here we call it “locals’ summer”. I don’t do well in the heat, so this time can be tough for me to get through, but November and December are the greatest gift after these few warm months. This is my season, this is the time of year I fall in love with California. The air is chilly and as crisp as you can get with the pacific ocean nearby. The light is the most beautiful light I’ve ever seen. The sunsets make you weak in the knees. And the smell that permeates the entire city is pure heaven. The farmers market is still overflowing, with fall produce finally coming in alongside unlikely jewels such as tomatoes, avocados, oranges, and so many greens (kale, chard, herbs, etc). Local pomegranates are half the size of my head and two dollars a piece.

Approaching Thanksgiving this year, and hosting for the first time with my parents coming into town, I tried pondering a new theme we could base our cooking around that felt more fitting for our area. As is typical this time of year, we have a three day heat bump that lands right over Thanksgiving. Normally I would say something negative about California and how I wish I lived somewhere cooler. But not this year, I’m celebrating where we live. So we are having a California-themed Thanksgiving with dishes made from all of the produce that was overflowing the most at the farmers market this past weekend. Our backyard will be in shade in the late afternoon, so we will set up the table under our twinkle lights and eat outside. Roasting a dozen heavy dishes on a warm day doesn’t sound right to me, so I’m planning a few lighter twists. I’ll be sure to share them on Instagram stories a bit if you’re curious to see what we are making. I’m really excited you guys, it feels good to be going with the grain and not against it for once.

Part of my inspiration to dig deeper into understanding and loving the unique spot in the world where I live came from reading Valentina‘s pages in her new cookbook, Everyday Vegetarian. She lives in a small medieval town on the eastern side of Italy and shares her region’s history and culinary traditions in a way that reads like a poetic novel. From cover to cover you are immersed in recipes and stories that overlap each other into one beautiful picture of her culture. Valentina takes traditional recipes that have been passed down for generations in her family, alongside some newer ones of her own, and shows how to make them vegetarian (and many of them vegan too) without compromising the tradition. It’s beautifully photographed, with such a lovely cover to have sitting out on your kitchen counter too (see photo below recipe). She shows how there is so much more to Italian cooking outside of pasta and tomato sauce (although she has recipes for both from scratch that are incredible) and how to cook throughout the seasons in her nook of the world as well. I want to make every recipe from cover to cover and book a trip to Italy ASAP to experience so much of what she describes.

The first recipe that jumped out to me was her grandma’s upside down prune cake, which she suggests in the fall making with pears, nuts, and chocolate instead. So I did just that, and it was so scrumptious I had to share it with you here too! I used a mixture of freshly milled flours from the incredible people over at Eat Grain, which I link to individually in the recipe below. You can taste the freshness, and even see it, in these flours. I’ve never experienced anything like it – and the nutrition is suppose to be even better as well! Check out their line on their site here if you’d like, they are shipping anywhere in North America for free for the rest of the year – which is perfect timing for some holiday baking.

I hope those of you celebrating Thanksgiving this week have the most wonderful, joy-filled time. Maybe this cake could even squeeze onto one of your holiday tables too ;). -xx

SHOP MY PANTRY >>

RECIPE NOTES: The recipe below is pretty darn near exact to Valentina’s, with a few small exceptions. Here are the few substitutions I made which you can convert back to the original if you desire to: I use coconut sugar instead of brown sugar, apple sauce instead of sunflower oil, and a mixture of whole spelt and rye instead of whole wheat. I also halved the recipe below and prepared it in a 6 inch springform pan in the photos above, since I knew we would have lots of sweets on hand this week. This worked out really well, but I know I’ll be making the full recipe next time – it was just too good.

UPSIDE DOWN WALNUT, CHOCOLATE, & PEAR CAKE Makes one 10 inch cake, serves 8 to 10.

1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate

optional: extra chopped walnuts and dark chocolate for sprinkling on top

Preheat the oven to 350F. Line a 10-inch springform pan with parchment paper and lightly oil the sides (I forgot to oil mine and it still removed itself nicely, but it is probably safer to do so). Sprinkle about a teaspoon of coconut sugar on the bottom.

Combine the sifted (white) spelt, whole spelt, and rye flour with the potato starch, baking soda, baking powder, cinnamon, salt, coconut sugar, and lemon zest in a large bowl and whisk to remove any lumps (I sifted mine, and added the sugar and zest afterwards).

In a large glass measuring cup, combine the almond or soy milk, vinegar, and lemon juice and stir. After a few seconds, the milk will start to curdle. Immediately add the water, applesauce (or sunflower oil), and vanilla. Stir well. Slowly pour this into the dry mix, stirring with a whisk to break any lumps. The batter will be somewhat on the liquid side.

Core each pear and slice into 1/4 inch thick wedges. Arrange in a circle in the prepared springform pan, until the bottom is completely filled. Sprinkle the chopped walnuts and dark chocolate on top, and slowly pour the cake batter into the tin. Bake for 40 to 50 minutes (mine took 50), until cooked through when tested in the center with a toothpick. Once cooked and golden on top, turn off the oven and let it sit inside for 5 minutes more.

Remove the cake from the oven and release from the springform pan onto a wire rack. Flip upside down so that the pears are on top, and peal away the parchment paper. This is optional, but while the cake is warm I sprinkled some dark chocolate on top, and when it had melted I added a small handful of additional chopped walnuts. Once fully cooled, slice and serve the cake. Store leftovers in an airtight container on the counter, or in the fridge (it’s really good cold), and enjoy within three days.

This recipe was originally found in the cookbook Everyday Vegetarian, and is being republished here with Valentina’s permission. See more of her beautiful work on her blog, Hortus Cuisine, and on Instagram.

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

Naturally Vegetarian by Valentina Solfrini O R D E R H E R E

Source: http://faring-well.com/upside-down-walnut-chocolate-pear-cake/

#read more #see more #check it out #interesting #learn more

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derrickappleus · 6 years

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Grandma’s Applesauce Spice Cake

If you’d like to have your cake and eat it, too, give Grandma’s Applesauce Spice Cake recipe a try. This moist, delicious cake is a hit with children and adults, even though it doesn’t have any refined ingredients. It also happens to be one of the best healthy cake recipes we have in our collection! We’ve taken a traditional recipe favorite and made some ingredient swaps to make a skinny version that tastes just as good as the original.

Desserts often cause a great deal of stress for those trying to maintain a healthy diet. These types of dishes are usually packed with refined sugar–it’s what makes them sweet!–as well as being loaded with unhealthy saturated fat. That makes dessert difficult to enjoy if you are concerned about your health or weight! Luckily, we’ve found a few solutions for enjoying dessert without sabotaging your health.

Making Healthy Ingredient Swaps

We made a few modifications to Grandma’s traditional Applesauce Spice Cake that make it healthy without skimping on any flavor. Our first step was to toss out the table salt, which is super highly-processed and usually has additives to prevent clumping. Instead, we recommend using kosher salt because it’s more pure (or, better yet, sea salt or pink Himalayan salt).

Next up, we ditched the white flour and refined sugar. Instead, we use coconut palm sugar and natural applesauce to provide the perfect amount of sweetness. And, using whole-wheat flour gives this cake a nice density while also giving you a heart-healthy serving of whole grains. We dare you to notice the difference!

Healthy Desserts Taste Delicious

So, you see, you don’t need to skip the dessert just because you’re on a diet or weight-loss plan! If you’re craving a sweet treat, the best option is to choose healthier ingredients when making your desserts. Instead of buying a package of cookies from the supermarket, invest in high-quality, healthy ingredients and whip up a batch of your favorite desserts in your own kitchen. That gives you complete control over what you are eating.

It’s also important to stick to your serving sizes when you’re making a healthy treat, too. Everything in moderation, as they say. One serving is all you need of this full-flavored Applesauce Spice Cake, and it keeps your dessert calorie count to right about 300 calories. Feel free to slice each serving in half if all you need is a tiny bite to curb your sweet tooth. We’d also recommend trying this cake as a 300 calorie breakfast. After all, who doesn’t love a little dessert for breakfast?

<![CDATA[ {"@context":"http:\/\/schema.org","@type":"Recipe","description":"Yields: 15 servings | Calories: 307 | Total Fat: 12 gm | Saturated Fats: 3 gm | Trans Fats: 0 gm | Cholesterol: 26 mg | Sodium: 369 mg | Carbohydrates: 40 gm | Dietary fiber: 8 gm | Sugars: 20 gm | Protein: 3 gm | SmartPoints (Freestyle): 13 |","image":"https:\/\/skinnyms.com\/wp-content\/uploads\/2012\/08\/Grandma_s-Applesauce-Spice-Cake-Dessert.jpg","recipeIngredient":["2 1\/2 cups flour (I used King Arthur's <a href=\"http:\/\/astore.amazon.com\/skims01-20\/detail\/B001KUULJE\" target=\"_blank\">White Whole Wheat<\/a>)\r","1 2\/3 cup <a href=\"http:\/\/astore.amazon.com\/skims01-20\/detail\/B004Q70FAI\" target=\"_blank\">coconut palm sugar<\/a>, sucanat works well too\r","1 1\/2 teaspoons baking soda\r","1 teaspoon kosher or sea salt \r","1\/4 teaspoon baking powder\r","1 teaspoon cinnamon\r","1\/2 teaspoon cloves\r","1\/2 teaspoon allspice\r","1 sweet apple, cored, peeled and chopped into 1\/4\" pieces (I used Gala)\r","1 cup chopped walnuts (optional)\r","1 cup raisins (optional)\r","2 eggs\r","1\/2 cup water\r","1 1\/2 cups natural applesauce (here's <a href=\"https:\/\/skinnyms.com\/skinny-applesauce\/\" target=\"_blank\">my recipe<\/a>)\r","1 teaspoon pure vanilla extract\r","1\/4 cup plus 2 tablespoons oil (I used unrefined coconut oil (melted and cooled slightly), canola oil will also work)"],"name":"Grandma\u2019s Applesauce Spice Cake","cookTime":null,"prepTime":null,"recipeInstructions":["Preheat oven to 350 degrees. Grease and flour a 9\" x 13\" cake pan.\r","\r","In a large mixing bowl, combine all dry ingredients, whisk well to combine. If using walnuts or raisins, add and toss in with dry ingredients. Set aside dry ingredients. Add the remaining ingredients in a medium bowl, whisk until combined.\r","\r","Pour wet ingredients into dry and stir with a large spoon to incorporate. Pour into cake pan and bake 45 - 50 (check after 45 minutes) minutes or until a toothpick inserted into the center comes out clean. \r","\r","This cake is best when completely cooled and even better the next day. \r","\r","NOTE: Grandma's recipe called for 2 cups white sugar. Of course, I used an unrefined sweetener and reduced the sugar by 1\/3 cup. Feel free to reduce it even more, maybe to 1 1\/2 cups. Although I think it has just the right amount of sweetness. Since this is a dessert recipe, you can expect it to have some type of sweetener which in turn has added carbs and sugars. This, like any dessert, is meant to be an occasional treat! "]} ]]>

Grandma’s Applesauce Spice Cake

Ingredients

2 1/2 cups flour (I used King Arthur's White Whole Wheat)

1 2/3 cup coconut palm sugar, sucanat works well too

1 1/2 teaspoons baking soda

1 teaspoon kosher or sea salt

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon allspice

1 sweet apple, cored, peeled and chopped into 1/4" pieces (I used Gala)

1 cup chopped walnuts (optional)

1 cup raisins (optional)

2 eggs

1/2 cup water

1 1/2 cups natural applesauce (here's my recipe)

1 teaspoon pure vanilla extract

1/4 cup plus 2 tablespoons oil (I used unrefined coconut oil (melted and cooled slightly), canola oil will also work)

Instructions

Preheat oven to 350 degrees. Grease and flour a 9" x 13" cake pan.

In a large mixing bowl, combine all dry ingredients, whisk well to combine. If using walnuts or raisins, add and toss in with dry ingredients. Set aside dry ingredients. Add the remaining ingredients in a medium bowl, whisk until combined.

Pour wet ingredients into dry and stir with a large spoon to incorporate. Pour into cake pan and bake 45 - 50 (check after 45 minutes) minutes or until a toothpick inserted into the center comes out clean.

This cake is best when completely cooled and even better the next day.

NOTE: Grandma's recipe called for 2 cups white sugar. Of course, I used an unrefined sweetener and reduced the sugar by 1/3 cup. Feel free to reduce it even more, maybe to 1 1/2 cups. Although I think it has just the right amount of sweetness. Since this is a dessert recipe, you can expect it to have some type of sweetener which in turn has added carbs and sugars. This, like any dessert, is meant to be an occasional treat!

4.36

https://skinnyms.com/grandmas-applesauce-spice-cake/

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The post Grandma’s Applesauce Spice Cake appeared first on Skinny Ms..

source https://skinnyms.com/grandmas-applesauce-spice-cake/ source https://skinnymscom.blogspot.com/2018/11/grandmas-applesauce-spice-cake.html

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benjamingarden · 4 years

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SUPER Delicious Chocolate ZUCCHINI Bread or Muffins (Vegan)

SUPER Delicious Chocolate Zucchini Bread or Muffins

Makes 6 large muffins, 12 regular-size muffins, or 1 loaf of quick bread

1/3 cup neutral oil (i.e. grapeseed, canola)

1/4 cup milk (non-dairy or dairy)

1/2 cup unsweetened applesauce

1/2 cup plain yogurt (non-dairy for vegan)

3/4 cups granulated sugar -or- 1/2 cup maple syrup

1/2 teaspoon salt

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 Tablespoon cornstarch

1/2 cup cocoa powder

1 1/3 cups all-purpose flour (I have successfully used white whole wheat flour as well)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 cups unpeeled, grated zucchini

3/4 cup chocolate chips or chunks of chocolate

If making bread, pour batter into the prepared loaf pan. Bake 40-45 minutes, or until top is set (no longer jiggly).

Store at room temp, in an air-tight container up to 4 days, or freeze (for muffins, freeze on a cookie sheet and then put in freezer-safe bag or container) up to 3 months.

**If you are looking to add eggs for a non-vegan version, omit the 1/2 cup of applesauce and add in 2 large eggs.**

SUPER Delicious Chocolate ZUCCHINI Bread or Muffins (Vegan) was originally posted by My Favorite Chicken Blogs(benjamingardening)

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kiterinsen · 8 years

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When you feel like shit, but end up modifying a muffin recipe to make banana-nut-chocolate-chip deliciousness for breakfast anyways.

A few years ago I ended up acquiring a copy of Mayim’s Vegan Table because I was vegetarian at the time and Mayim Bialik is amazing and I figured her cookbook would be as well.

I wasn’t wrong. I haven’t tried all of the recipes in it yet, but the ones I have tried I’ve really enjoyed. This includes the recipe for the Fruity Oatmeal Muffins, which is the one I’ve made the most frequently. I’m not going to post her recipe, you really should just go out and buy the book (seriously, the vegan mac and cheese recipe alone is worth it), but I’ve got a lovely modification for the muffins.

Banana Nut Chocolate Chip Oat Muffins (with commentary)

1 ¼ cups rolled oats ¾ cup all-purpose flour (original calls for oat flour, I was so not in the mood to deal with a food processor this morning) 2 tablespoons cornstarch (original calls for potato starch. There is a distinct lack of potato starch in my pantry) 1 tablespoon baking powder ¼ tsp ground cinnamon (original calls for ½ tsp, by all means use the full amount, but I’ve got an allergy) ½ tsp salt ¼ tsp ground nutmeg ½ tsp ground ginger (not at all in the original, but I like ginger in my baked goods) ½ cup packed light brown sugar

An imprecise amount of chopped walnuts and Ghirardelli chocolate chips

3 drastically overripe bananas ½ cup vegetable oil 1 egg

1. Preheat oven to 400 degrees Fahrenheit. Line your muffin pan, or spray it if you’re feeling adventurous. Your choice.

2. Combine all dry ingredients in a large bowl. Toss in whatever amount of chopped walnuts and chocolate chips you feel like. I used Ghirardelli, but that’s what was in the pantry. Any other brand would be just as delicious.

3. In a small bowl, mash the bananas until they’re about the consistency of chunky applesauce. Add a little water if needed to achieve this goal. You will need to add a little water to achieve this goal. Fun fact: the original recipe uses applesauce. I had neither applesauce nor apples with which to make some. I did, however, have 3 drastically overripe bananas.

4. Beat oil and egg until blended. Stir into banana until blended. Take that mixture and add to dry ingredients, stirring until just blended. Basically, make sure everything is blended together and there aren’t any clumps of dry ingredients.

5. Divide batter among the muffin cups and bake for 20 minutes or until a wooden toothpick or butter knife inserted into the center comes out clean. Let cool for 5 minutes in the pan set on a wire rack.

6. Makes 12 muffins. Try not to eat them all at once, I dare you.

#banana nut chocolate chip muffins #muffin recipe #mayimbialik #mayim's vegan table #modifying recipes

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easyfoodnetwork · 4 years

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The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

This truly is one of the best carrot cake recipes alone with whole wheat carrot cake bread, frosted carrot cake cookies or carrot cake cupcakes. All my carrot cake recipes are made with fresh carrots, the perfect blend of spices and a sweet, heavenly frosting!

The Best Carrot Cake Ever!

You can’t go wrong with this BEST EVER carrot cake! Full of fresh carrots, sweet and savory spices, crunchy pecans with the most creamiest, cream cheese frosting. This cake is going to become your favorite go-to cake for all things. Each part of this cake is made with true love and is SO delicious. It is decadent and savory while having that hint of sweetness. Have a little slice of heaven on your plate with this delicious carrot cake!

There are several ingredients that make this cake individual and stand out above the rest. Applesauce is one of my favorite cake ingredients. It helps keep the cake batter moist and flavorful at the same time. The classic spices are all added in together and adds that boost of flavor too. All in all this carrot cake recipe is one of the very BEST cakes you will EVER have. With the rich cream cheese frosting over top, it sets a tone for this cake. Enjoy this for special holidays, Easter or just a spring time dessert. It is a homemade favorite!

Carrot Cake Ingredients:

Individually each ingredient has a special task in making this cake the very best. Combined this carrot cake is so moist, fluffy with a sweet and savory taste to it. It is a tried and true favorite!

Flour: Keep it simple with all purpose flour is perfect for this carrot cake recipe!

Spices: Cinnamon, ginger, nutmeg blended together add a savory and sweet spice.

Baking Soda and Baking Powder: A little different to add in both but this helps immensely when baking.

Salt: Just a pinch will go a long way.

Vegetable Oil: Helps bind the ingredients together keeping it moist.

Sugars: White and brown sugar is added in for some extra sweetness.

Eggs: The egg yolk is the most important when baking.

Applesauce: Keeps the mixture moist and soft

Vanilla: Adds that extra flavoring

Carrots: Grate your carrots prior to adding them into the cake mixture

Chopped Pecans: Adds a crunchy flavoring

Cream Cheese Frosting Ingredients:

Cream Cheese: Block of cream cheese is best, not the spreadable kind. Soften your cream cheese at room temperature.

Butter: Cream the butter

Vanilla: For flavoring

Powdered Sugar: Thickens the frosting and adds a sweet texture.

Lets Bake a Cake!

I am not much of a baker compared to most recipe bloggers but I do love to enjoy it! I have high expectations on my recipes and I want every piece of my cake to taste just as delicious as the other. When I bake a cake I know that it is going to be perfect!

Prepare Cake Pans: Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan).

Mix Dry Ingredients: In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

Cake Batter Mixture: In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Add in and Bake: Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

Cream Cheese Frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

The Recipe Critic Pro Tip:

It is best to frost a cake when it is slightly chilled. If you have time, place the cake in the refrigerator for about 20 to 30 minutes before frosting it for a clean frost.

Tried and True Tips:

This carrot cake cannot impress me enough! Every piece of this cake from the way it looks to the taste is AMAZING! It is mouthwatering and heavenly all in one bite!

Preparing Cake Pans: For a clean release with your cake, place parchment paper on the greased pan. Also, grease the parchment paper as well. It is easiest to cut the parchment paper by tracing the paper under the cake pan. This will ensure that it fit snuggly as well not overlapping on the sides.

Carrots: Grating fresh carrots can be done by using a grater, or food processor. Try not to use pre-shredded carrots, they tend to be hard and dry.

Frosting: When ready to frost the carrot cake, I have found it best to have the cake cold or chilled before doing so. Place in the refrigerator for less than an hour or in the freezer for 10 to 15 minutes. This will help it from crumbling while trying to frost the cake.

Topping: Make your cake look pretty with extra chopped pecans on the side or topping. Even sprinkling spices or making carrots out of frosting adds a sweet touch.

Making Ahead: Carrot cake has a special trait about it. The ingredient flavoring continues to build on each other and becomes stronger the longer it stays together. Having the frosting and the cake completed, the frosting soaks into each indent and makes this cake even more heavenly. You can make this completed cake one day ahead of time. Cover it the best you can and keep it refrigerated. When ready to serve, enjoy it chilled or at room temperature.

Change it up with these Substitutions:

This homemade carrot cake already has the perfect touch to it! I recommend using the original recipe but with these substitutions you can make this cake your own.

Nuts: Any type of nut is delicious in this homemade cake recipe. Substitute it, leave it out or add it along with the pecans.

Raisins: Always a fun soft treat to taste when eating.

Coconut: Shredded coconut is alway popular

Applesauce: Try crushed pineapple for a more tart flavor. Drain the canned pineapple before adding into the batter. Mashed bananas, sour cream or yogurt will also work as a substitute.

Frosting: Spice up your frosting with a pinch of cinnamon, ginger and nutmeg blend. Mix it directly in the frosting or sprinkle on top.

More Favorite Cake Recipes:

Homemade Strawberry Cake

Awesome German Chocolate Cake

Banana Cake with Cream Cheese Frosting

Red Velvet Cake Recipe

Cream Cheese Pound Cake

The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

Course Dessert

Cuisine American

Keyword carrot cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 579kcal

Author Alyssa Rivers

Ingredients

2 1/2 cups flour

1 Tablespoon Cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1 cup light brown sugar

1/2 cup white sugar

4 eggs

1/2 cup applesauce

2 teaspoons vanilla

3 cups carrots grated

1/2 cup chopped pecans

Cream Cheese Frosting:

2 8 ounces package cream cheese softened

1 cup butter softened

1 teaspoon vanilla

4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

To Make the Cream Cheese Frosting:

To make the cream cheese frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

Nutrition

from The Recipe Critic https://ift.tt/35fFSBr https://ift.tt/2KxhPEj

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

The Best Carrot Cake Ever!

Carrot Cake Ingredients:

Individually each ingredient has a special task in making this cake the very best. Combined this carrot cake is so moist, fluffy with a sweet and savory taste to it. It is a tried and true favorite!

Flour: Keep it simple with all purpose flour is perfect for this carrot cake recipe!

Spices: Cinnamon, ginger, nutmeg blended together add a savory and sweet spice.

Baking Soda and Baking Powder: A little different to add in both but this helps immensely when baking.

Salt: Just a pinch will go a long way.

Vegetable Oil: Helps bind the ingredients together keeping it moist.

Sugars: White and brown sugar is added in for some extra sweetness.

Eggs: The egg yolk is the most important when baking.

Applesauce: Keeps the mixture moist and soft

Vanilla: Adds that extra flavoring

Carrots: Grate your carrots prior to adding them into the cake mixture

Chopped Pecans: Adds a crunchy flavoring

Cream Cheese Frosting Ingredients:

Cream Cheese: Block of cream cheese is best, not the spreadable kind. Soften your cream cheese at room temperature.

Butter: Cream the butter

Vanilla: For flavoring

Powdered Sugar: Thickens the frosting and adds a sweet texture.

Lets Bake a Cake!

Prepare Cake Pans: Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan).

Mix Dry Ingredients: In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

Cake Batter Mixture: In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Cream Cheese Frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

The Recipe Critic Pro Tip:

It is best to frost a cake when it is slightly chilled. If you have time, place the cake in the refrigerator for about 20 to 30 minutes before frosting it for a clean frost.

Tried and True Tips:

This carrot cake cannot impress me enough! Every piece of this cake from the way it looks to the taste is AMAZING! It is mouthwatering and heavenly all in one bite!

Carrots: Grating fresh carrots can be done by using a grater, or food processor. Try not to use pre-shredded carrots, they tend to be hard and dry.

Topping: Make your cake look pretty with extra chopped pecans on the side or topping. Even sprinkling spices or making carrots out of frosting adds a sweet touch.

Change it up with these Substitutions:

This homemade carrot cake already has the perfect touch to it! I recommend using the original recipe but with these substitutions you can make this cake your own.

Nuts: Any type of nut is delicious in this homemade cake recipe. Substitute it, leave it out or add it along with the pecans.

Raisins: Always a fun soft treat to taste when eating.

Coconut: Shredded coconut is alway popular

Applesauce: Try crushed pineapple for a more tart flavor. Drain the canned pineapple before adding into the batter. Mashed bananas, sour cream or yogurt will also work as a substitute.

Frosting: Spice up your frosting with a pinch of cinnamon, ginger and nutmeg blend. Mix it directly in the frosting or sprinkle on top.

More Favorite Cake Recipes:

Homemade Strawberry Cake

Awesome German Chocolate Cake

Banana Cake with Cream Cheese Frosting

Red Velvet Cake Recipe

Cream Cheese Pound Cake

The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

Course Dessert

Cuisine American

Keyword carrot cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 579kcal

Author Alyssa Rivers

Ingredients

2 1/2 cups flour

1 Tablespoon Cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1 cup light brown sugar

1/2 cup white sugar

4 eggs

1/2 cup applesauce

2 teaspoons vanilla

3 cups carrots grated

1/2 cup chopped pecans

Cream Cheese Frosting:

2 8 ounces package cream cheese softened

1 cup butter softened

1 teaspoon vanilla

4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease two 9x9 inch pans (or a 9x13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

To Make the Cream Cheese Frosting:

Nutrition

from The Recipe Critic https://ift.tt/35fFSBr via Blogger https://ift.tt/2x79J24

#Blogger #Recipe Critic

0 notes

cookingawe · 4 years

Text

The BEST Carrot Cake Recipe EVER!

New Post has been published on https://cookingawe.com/carrot-cake-recipe/

The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

The Best Carrot Cake Ever!

Carrot Cake Ingredients:

Individually each ingredient has a special task in making this cake the very best. Combined this carrot cake is so moist, fluffy with a sweet and savory taste to it. It is a tried and true favorite!

Flour: Keep it simple with all purpose flour is perfect for this carrot cake recipe!

Spices: Cinnamon, ginger, nutmeg blended together add a savory and sweet spice.

Baking Soda and Baking Powder: A little different to add in both but this helps immensely when baking.

Salt: Just a pinch will go a long way.

Vegetable Oil: Helps bind the ingredients together keeping it moist.

Sugars: White and brown sugar is added in for some extra sweetness.

Eggs: The egg yolk is the most important when baking.

Applesauce: Keeps the mixture moist and soft

Vanilla: Adds that extra flavoring

Carrots: Grate your carrots prior to adding them into the cake mixture

Chopped Pecans: Adds a crunchy flavoring

Cream Cheese Frosting Ingredients:

Cream Cheese: Block of cream cheese is best, not the spreadable kind. Soften your cream cheese at room temperature.

Butter: Cream the butter

Vanilla: For flavoring

Powdered Sugar: Thickens the frosting and adds a sweet texture.

Lets Bake a Cake!

Prepare Cake Pans: Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan).

Mix Dry Ingredients: In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

Cake Batter Mixture: In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Cream Cheese Frosting: Beat the cream cheese and butter together until smooth add vanilla. Add in the powdered sugar one cup at a time until you get your desired consistency. Frost on cooled cakes.

The Recipe Critic Pro Tip:

It is best to frost a cake when it is slightly chilled. If you have time, place the cake in the refrigerator for about 20 to 30 minutes before frosting it for a clean frost.

Tried and True Tips:

This carrot cake cannot impress me enough! Every piece of this cake from the way it looks to the taste is AMAZING! It is mouthwatering and heavenly all in one bite!

Carrots: Grating fresh carrots can be done by using a grater, or food processor. Try not to use pre-shredded carrots, they tend to be hard and dry.

Topping: Make your cake look pretty with extra chopped pecans on the side or topping. Even sprinkling spices or making carrots out of frosting adds a sweet touch.

Change it up with these Substitutions:

This homemade carrot cake already has the perfect touch to it! I recommend using the original recipe but with these substitutions you can make this cake your own.

Nuts: Any type of nut is delicious in this homemade cake recipe. Substitute it, leave it out or add it along with the pecans.

Raisins: Always a fun soft treat to taste when eating.

Coconut: Shredded coconut is alway popular

Applesauce: Try crushed pineapple for a more tart flavor. Drain the canned pineapple before adding into the batter. Mashed bananas, sour cream or yogurt will also work as a substitute.

Frosting: Spice up your frosting with a pinch of cinnamon, ginger and nutmeg blend. Mix it directly in the frosting or sprinkle on top.

More Favorite Cake Recipes:

Homemade Strawberry Cake

Awesome German Chocolate Cake

Banana Cake with Cream Cheese Frosting

Red Velvet Cake Recipe

Cream Cheese Pound Cake

The BEST Carrot Cake Recipe EVER!

Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about!

Course Dessert

Cuisine American

Keyword carrot cake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 Slices

Calories 579kcal

Author Alyssa Rivers

Ingredients

2 1/2 cups flour

1 Tablespoon Cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1 cup light brown sugar

1/2 cup white sugar

4 eggs

1/2 cup applesauce

2 teaspoons vanilla

3 cups carrots grated

1/2 cup chopped pecans

Cream Cheese Frosting:

2 8 ounces package cream cheese softened

1 cup butter softened

1 teaspoon vanilla

4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease two 9×9 inch pans (or a 9×13 inch pan) In a large bowl combine flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt.

In a medium sized bowl whisk together vegetable oil, brown sugar, white sugar, eggs, applesauce, and vanilla. Add to the dry ingredients and combine.

Fold in the carrots and chopped pecans. Divide the batter evenly into the baking dishes. Bake for 25-30 minutes or until golden brown and toothpick inserted comes out clean. Let the cakes cool.

To Make the Cream Cheese Frosting:

Nutrition

0 notes

grassshrimp56-blog · 6 years

Text

Upside Down Walnut, Chocolate, & Pear Cake

I hope those of you celebrating Thanksgiving this week have the most wonderful, joy-filled time. Maybe this cake could even squeeze onto one of your holiday tables too ;). -xx

SHOP MY PANTRY >>

UPSIDE DOWN WALNUT, CHOCOLATE, & PEAR CAKE Makes one 10 inch cake, serves 8 to 10.

optional: extra chopped walnuts and dark chocolate for sprinkling on top

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

Naturally Vegetarian by Valentina Solfrini O R D E R H E R E

Source: http://faring-well.com/upside-down-walnut-chocolate-pear-cake/

0 notes