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Ингредиенты
- 1 cup sweet rice flour
- 1/2 cup millet flour
- 1/2 cup tapioca flour
- 1/2 cup arrowroot
- 1/4 cup sweet white sorghum flour
- 1/4 cup quinoa flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups grated carrots
- 1/2 cup crushed walnuts
- 3 teaspoons pure vanilla extract
- 1/8 teaspoon nutmeg
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 cups of sugar
- 1/2 cup applesauce
- 1/2 cup vegetable oil3 eggs
View Full Recipe at The Gluten Free Spouse
.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EBegin%20by%20whisking%20the%20flours%20together%20in%20a%20separate%20bowl%20with%20the%20other%20dry%20ingredients%20(minus%20the%20sugar,%20save%20that).%20%20Set%20this%20aside.%3C/p%3E%3Cp%3EWash%20and%20prepare%20your%20carrots.%3C/p%3E%3Cp%3EAdd%20the%20carrots,%20the%20sugar,%20and%20all%20the%20remaining%20ingredients%20to%20your%20stand%20mixer%20bowl%20and%20blend%20thoroughly.%20%20Add%20the%20flour%20mixture%20in%20slowly.%20%20I%20did%20it%20in%20thirds,%20mixing%20well%20between%20each%20addition.%3C/p%3E%3Cp%3ELine%20your%20muffin%20tin%20with%20paper%20cups.%20%20Preheat%20oven%20to%20350%20degrees.%20%20Fill%20the%20muffin%20cups%203/4%20full%20with%20batter.%3C/p%3E%3Cp%3EBake%20the%20muffins%20at%20350%20degrees%20for%20approximately%2020%20minutes.%20(keep%20an%20eye%20on%20them%20and%20use%20the%20toothpick%20test)%20Cool%20out%20of%20the%20muffin%20tin%20on%20a%20wire%20rack.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E){kind=link}