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Healthy & VERY Tasty – NO- WHITE FLOUR Carrot Craisin Muffin Bread

Hey KS Fans,

So if you have not joined our Healthy Exchange Group on Facebook yet – well you are MISSING OUT!

Great recipes like this one courtesy of  David Gursky- are being traded fast and often by our really creative KS foodie members.

When David posted this recipe I was a little skeptical – not only have I not baked with any of these interesting “flour” substitutes ( I had to make a trip to my local health food store) – but I was kinda scared on how these muffins were going to taste. Healthy and nutritious baking,  in my experience -sometimes can mean bland, dry and chalky tasting muffins. But David, who I have never met personally had been posting some really quality recipes in our facebook group, that I decided I was going to put his recipe to the test!

So I did and chose to make them in a square muffin pan – because for some reason after reading the recipe I thought the texture would come out more bread like than muffin like.

And it seems I was right. So now with very little effort, these bread muffins came out very tasty and are the perfect breakfast with a little shmear of cream cheese or jelly! I am slowly (very very slowly – and probably will never be a total convert) starting to get on the band wagon of baking with less white flour – with a recipe like this it is definitely easier!

Yum Yum! Thanks, David!! :) Sarah

 

 

Flax Oat Bran Carrot Craisin Muffin Bread


Ingredients:

½ cup Quinoa Flour
½ cup Oat Flour
½ cup Soy Flour
¾ cup Flax Seed Meal
¾ cup Oat Bran
6 tbslp Splenda Brown Sugar mix
2 tsp Baking Soda
2 tsp Baking Powder
½ tsp Salt
2 tsp Cinnamon
1 cup finely minced or grated carrots
½ cup chunky applesauce
½ cup dried cranberries
¾ cup milk
2 eggs (beaten)
1 tsp Vanilla

Directions:

In a large bowl, mix together all dry ingredients.
Stir in carrots, applesauce and raisins.
Combine milk, beaten eggs and vanilla.
Pour liquid ingredients into dry ingredients and stir until ingredients are moistened. Do not over mix.
Fill muffin cups ¾ full.
Bake at 350º F for about 20 minutes, or until a toothpick comes out clean

 

 

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (1)

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  1. Eva says:

    This recipe sounds so yummy. Unfortunately, flax and I don’t get along. I’ve recently been put on a gluten-free diet by my doctor, so most flour-free recipes are life-savers to me. It is difficult eating gluten-free. Lots of good G-free food out there, but I also have to eat large amounts of fiber, which is a missing (or low in content) ingredient in most G-free foods. Hope your recipes and food suggestions will bring me much-needed help.
    Todah!

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