You know, Chia were the “IT” seeds of 2014, stacking up so many accolades for their many health benefits. Chia seeds are tasteless and so from my ‘foodie’ perspective I know they’re not at the top of my list, however with my nutrition hat on I can definitely give them the thumbs up. This recipe for Carrot and Chia Muffins is from my Not So Naughty and Ever So Nice range of recipes that swaps naughty ingredients for healthy ones, such as bananas, carrots, ground almonds, honey or truvia. I definitely recommend this recipe since it’s high in nutrition and in taste – so what’s not to like?
Ingredients:
- 2 tbsp Chia Seeds, finely ground
- 100 ml Honey or Truvia (natural sweetner)
- 125ml Milk or almond milk if you prefer
- 180g Apple or Pear puree
- 60 ml Coconut oil
- 180 g Grated carrot, banana or courgette
- 1 Orange zest
- 100g Gluten free plain flour
- 40 g Ground linseeds
- 100g Ground almonds
- 1 Vanilla pod
- 1⁄2 tsp Sea salt
- 2 tsp Bicarbonate of soda
- 70g of Pitted Medjool dates, chopped
To top the muffins
- 200g Coconut yoghurt
- 1 tbspHhoney
- 1 tbsp Corn flour
- Sliced almonds, toasted
Preparation instructions:
- Preheat the oven to 180°C / Gas Mark 4 and line a muffin tray with paper cases.
- In a bowl, bring together the chia seeds and milk and let it rest for about a minute before adding the honey (or sugar equivalent), fruit puree, coconut oil, grated carrot/banana/courgette, and orange zest and beating well.
- Gradually fold in the flour, ground almonds, salt, bicarbonate soda and finely chopped dates.
- Once thoroughly beat together divide the mixture between the muffin cases and bake for 30-35 minutes, until golden brown. Leave to cool on a wire rack.
- For the topping, beat together the coconut yoghurt, corn flour and honey until you have a tight mixture – spread over the cup cakes when cooled and top with the toasted slice almonds or crumbled walnuts if you prefer.
Cooks Tip 1: Using courgette may require a little more sweetness.
Cooks Tips 2: If you don’t need to use gluten free flour, stick with plain flour.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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