The Healthy Spiralizer Cookbook (63 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
HOURGLASS
Thin-cutting blade
MAKES 12 MUFFINS
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER MUFFIN:
Calories: 158; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 55mg; Total Carbs: 9g; Fiber: 3g; Protein: 4g
3 carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
1¼ cup almond meal
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon stevia
1 tablespoon ground cinnamon
1 teaspoon ground ginger
2 very ripe bananas, mashed
4 eggs, beaten
¼ cup melted coconut oil
¼ cup coconut milk
1 teaspoon vanilla extract
1. Preheat the oven to 350°F.
2. Line 12 muffin cups with paper liners.
3. Cut the carrot noodles into 1 to 2-inch pieces and set aside.
4. In a large bowl, sift together the almond meal, baking powder, baking soda, salt, stevia, cinnamon, and ginger.
5. In a medium bowl, whisk together the mashed bananas, eggs, coconut oil, coconut milk, and vanilla extract.
6. Mix the wet ingredients into the dry ingredients, stirring until just combined.
7. Fold in the reserved carrot noodles.
8. Pour the batter into the prepared muffin cups.
9. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
10. Cool on a wire rack before serving.
PREP TIME: 15 MINUTES / COOK TIME: 25 MINUTES
Beets have a natural sweetness that helps make these muffins taste like dessert, minus the usual added sugars. The earthy flavors of the beets blend beautifully with the chocolate in the muffins, as well. Almond butter keeps it all moist and imparts extra flavor.
IDEAL FOR HAND-CRANK SPIRALIZERS
Angel hair blade
Blade D
MAKES 1 DOZEN MUFFINS
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER TABLESPOON:
Calories: 174; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 27mg; Total Carbs: 8g; Fiber: 2g; Protein: 6g
Spiralizer alternative:
If your spiralizer doesn’t make angel hair, then use a box grater to grate the beets instead.
3 beets, peeled, ends cut flat, and spiralized into angel hair noodles
2 tablespoons coconut flour
¼ teaspoon stevia
½ teaspoon baking soda
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
¼ cup coconut milk
1 cup almond butter, melted
1 teaspoon apple cider vinegar
2 eggs, beaten
1 teaspoon vanilla extract
1. Preheat the oven to 375°F.
2. Line 12 muffin cups with paper liners.
3. Cut the beet noodles into ½-inch pieces
4. In a large bowl, sift together the coconut flour, stevia, baking soda, cocoa powder, and salt.
5. In a medium-sized bowl, whisk together the coconut milk, almond butter, apple cider vinegar, eggs, and vanilla extract.
6. Mix the wet ingredients into the dry ingredients, taking care to not overmix.
7. Fold in the beets.
8. Pour the batter into the prepared muffin tins. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a wire rack before serving.
