Ingredients

¾ cup white rice flour

¾ cup brown rice flour

1 tsp xanthan

2 tsp gluten free baking powder

½ tsp gluten free baking soda

½ tsp fine Celtic salt

1 cup grated carrots - about 2 medium

carrots

1 cup pitted chopped dates

¼ cup organic grapeseed oil

½ cup raw honey

½ cup organic soy milk, hemp milk or rice milk

2 organic eggs

Preparation

  1. Preheat oven to 180C/350F.

  2. Sift flours, baking powder and salt and mix evenly.

  3. Melt the honey in a small saucepan on low heat.

  4. Put in an electric mixer, or use a hand blender with a mixing bowl; add the eggs, milk, and oil and gently mix together. Blend in the honey.

  5. Keep the mixer running, and gradually add in the dry ingredients - mix thoroughly.

  6. Fold in the carrots and dates, and put into well greased muffin tins, and bake for about 20 minutes. This mix makes about 8 large muffins.