Gluten Free Sweet Potato Carrot Muffins

Gluten Free Sweet Potato Carrot Muffins

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. 😉

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

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Ingredients

  • 1 baked organic Japanese yam or any variety or sweet potato
  • 1 1/2 organic shredded carrots
  • 2 farm fresh eggs
  • 1/2 cup coconut sugar
  • 1/4 cup honey
  • 3/4 cup almond milk
  • 3/4 cup melted coconut oil
  • 1 1/2 cups All Purpose gluten free flour blend, I used this
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

  1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
  2. Lower oven to 350 degrees
  3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
  4. Add carrots and gently mix in
  5. In a medium bow, whisk dry ingredients together
  6. Add dry ingredients to wet ingredients and stir until combined
  7. Fold in chocolate chips
  8. Grease muffin liners and fill 3/4 of the way full with batter
  9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. 😉

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Turkish Cacik

Turkish Cacik

Hello loves! I feel like it’s been ages since I was last in this space, yet sitting down to write this post feels as natural as ever. I have been very busy these last few months! I am very proud to say that I manifested my hearts desire to move my family back up to Mendocino! It took about a year and a half to fully realize this dream but it has been worth every moments wait. We are staying with our beautiful and gracious friends until we find a place of our own. We are just so very grateful for them. Every morning I step outside to the sound of birds chirping and wind rustling through the leaves of towering redwood trees. My breaths are full and complete and the air that fills my lungs is clean, filled to the brim with oxygen. When the wind is blowing just so you can even taste the salty ocean from a few miles away. I’m blessed with a family of deer that graze in our front yard and a special secret clearing in the woods that Marvel and I visit many times a week. Life is good here. My heart is home. My heart is happy.

I have been filling my days connecting with friends, doing the occasional massage and mothering my little Marvel. I have also been working on an exciting new project. I won’t get into much detail until it’s farther along in it’s process but I will tell you that my husband and I are working together (which I’m just beyond thrilled about) and that we are creating beautiful Mediterranean food. This is something that we’ve been wanting since we first fell in love and we are finally making something happen. It feels damn good. 🙂 I’d love to share a little recipe from the project with you. It is called Cacik, pronounced Jajik. It is the Turkish version of the Greek dish, tzatziki. It is often served as a dip or dressing but some people eat it on it’s own. I like to use mine as a sauce inside a falafel wrap or as a dip for chicken kebabs.

Cacik is traditionally made with yogurt but I find it a bit too soupy that way. We’ve substituted Labne, Mediterranean yogurt cheese which is very simply yogurt with the water strained out. Imagine sour cream and cream cheese’s love child. Have I peaked your interest? I thought so. It is as scrumptious as it sounds. It is a staple in our home and it is perfect in this dish.

Cacik is made with wholesome ingredients and although it has a rich creamy flavor, it is high in healthy fats, calcium, protein and vitamins A and C. Eat this and you are simply winning all around.

Turkish Cacik

cacik

Ingredients

  • 16 oz labne (Mediterranean Yogurt Cheese)
  • 1/2 English Cucumber, grated
  • 2 tbsp mint, minced
  • salt to taste, I used approximately 1 tsp
  • olive oil, drizzled on top
  • paprika, sprinkled on top

Process

  1. Place labne, english cucumber, mint and salt in a bowl, stirring with a spoon to combine
  2. Drizzle olive oil on top
  3. Sprinkle paprkia on top
  4. Serve as a dip for pita bread, falafel, chicken… or simply eat alone as a snack