CARROT CAROB PECAN NUT MUFFIN

Ingredients:

2 large carrots
½ cup raw honey
2 Tbs. molasses
4 Tbs. cold pressed coconut oil
1 Tbs. soy lecithin
4 Tbs. soy milk
1 tsp. grated orange zest
¼ cup orange juice
1 tsp. pure vanilla
¼ tsp. sea salt
½ tsp. coriander power
2/3 cup carob powder
1 cup spelt and whole wheat flour
¼ cup pecan nuts
½ cup rolled oat
½ cup shredded coconut
1 tsp. flax seed and chi seeds (grounded)
 

Directions:

 

 

 

Cut into cubes and place carrot in food processer then chop until fine. Add all other ingredients. Using a scoop or a tablespoon take out mixture and placed in a non-stick muffin tin. Bake for 35-40 minutes at 350 degrees.

 

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