This post is also available in: Italiano
In this post you will find the recipe for these healthy carrot muffins.
If I turn my head to my left, towards the window of my “studio” at my parent’s house, what I see is a bright sun and a bold blue sky.
In the streets, some of the cherry-trees already began to blossom – I feel they literally can’t wait to show us their beauty again – and with that my enthusiasm…for this new season, particularly.
So yeah, it’s here! Spring’s here, Easter’s here, my beautiful friends.
And wow it’s AMAZING, in my opinion, how wonderful it is to see nature changing in this way!
I mean, I go walking with my dog every single day and I can notice these daily transformations.
It’s spectacular, isn’t it?
Positivity in spring
In all truth, this post wasn’t actually planned. This festivity took me by surprise. I mean, yesterday was New Year’s Eve, right? NO? Ok, my fault.
I had planned to write a post about ‘how to bring HYGGE into Spring’, but I think you guys have a very sweet tooth, so I’m sharing a recipe instead.
Let’s go back to what we mentioned above: Hygge in Spring. To me, Hygge is also about positivity and finding beauty in all the little things surrounding us.
Yes, a crackling fire, the snow, warm socks, they’re all so amazingly comforting things that gives instantaneous happiness. However, what is better than Spring to bring some fresh air into our life? Some positivity, some joy! What is better than cherry-tree blossoming, pink and yellow flowers, vibrant tulips in every plant nursery?
And that fresh breeze…
Oh, my heart melts while thinking about all these things.
Plus, what about the fresh – again – recipes coming?
Fresh spring recipes coming
Let’s celebrate this new season with a delicious recipe, perfect for Easter’s – and not only – breakfast.
Confession: it was too late to develop a brand-new recipe so, since I would love to re-shoot aaaallll of my old recipes with my current photography style, what I did was pick this incredible carrot cake I made about one year ago and reinvent it in a new…shape!
Cakes with veggies are the best. They surprise you every time. You start having not-so-good expectations (like ‘Mmm, yeah, I don’t know, veggies into cakes…mmm’), and you end up loving them! Am I right?
Oh but you know that I also deeply love chocolate and to me there’s no Easter without chocolate.
And there you have that little cute choco egg on top (totally optional of course, but highly suggested because..you know, Easter).
INGREDIENTS: (for six healthy carrot muffins)
For the Easter carrot muffins
- Peeled carrots, 150 gr
- Eggs, two
- Agave syrup, 50 gr
- EVOO, 50 gr
- Spelt flour, 180 gr (you can also use whole-wheat spelt flour and spelt flour, 50/50 %)
- Baking powder, 8 gr
- Vanilla extract
For the almond’s sauce
- Almond milk, 125 ml
- Almonds, 10 gr
- Almond flavoring, some drops
- Agave syrup, one teaspoon
- Rice flour, one teaspoon
For the chocolate eggs
- High quality dark chocolate
Take your eggs out of the fridge to bring them up to room temperature.
- Preheat the oven at 180° C/360° F.
- First of all beat the eggs together with the agave syrup for some minutes until they “write” – this means that when you make the mixture fall from the spoon, you have the time to write a letter on the surface before it fades.
- Rinse and peel the carrots and, if needed, squeeze them to take all the extra liquid out.
- Add them to the eggs/agave mixture with 50 gr of EVOO (you can use another kind of oil) and stir gently to prevent deflation.
- Sift the flour onto the mixture together with the baking powder and stir again.
- Finally, add some drops of vanilla extract.
- Pour everything into mini bundt cake molds (or one bundt cake mold, to make a cake) and cook for 20/25 minutes – remember to check if it’s cooked with a toothpick (if it comes out clean, then the cake is ready). Let it cool down.
For the sauce
- Grind the almonds until you get a meal and add it to the almond milk straight into the pan.
- Flavour with some drops of almonds flavoring and sweeten with a bit of agave syrup
- Put the rice flour to thicken. Bring to a boil and cook for some minutes.
- Finally, take it off the burner and let it set.
Serve the carrot cake with the sauce…or nothing at all! It’ll be amazing as well!
If you also want to make mini choco eggs: melt your dark chocolate, place it into the mould (like this) and let it set. When firm, melt for one moment (seriously, ONE INSTANT) one of the half shells and add it to its half.