Apple-Carrot Muffins Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 250 g (1 cup) applesauce
• 30 ml (2 tbsp) plant-based milk substitute
• 5 ml (1 tsp) chia
• 5 ml (1 tsp) cider vinegar
• 210 g (1 1/2 cups) all-purpose flour "La Merveilleuse"
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 5 ml (1 tsp) cinnamon
• 2.5 ml (1/2 tsp) nutmeg
• 1 ml (1/4 tsp) salt
• 145 g (2/3 cup) cane sugar
• 65 g (1/3 cup) light olive oil
• 175 g (1 cup) grated carrots *
• 85 g (1/2 cup) almonds (crush into small pieces)

PREPARATION

1. In a bowl, combine applesauce, plant-based milk substitute, chia and cider vinegar. Let rest for about 15 minutes.
2. Preheat the oven to 180 °C (350 °F).
3. Combine flour, baking powder, baking soda, spices and salt. Set aside.
4. In another bowl, combine cane sugar, oil and previously soaked chia mixture. Beat with an electric mixer to emulsify oil and other liquid ingredients.
5. Stir the dry mixture into the liquids and beat with an electric mixer, until the batter begins to thicken (about a minute).
6. Add the grated carrots and almonds to the wooden spoon. Pour batter into a paper-lined muffin pan.
7. Bake on the centre rack for about 30 minutes, until a toothpick inserted in the middle comes out clean.