10/10/2024
One of my favorite ways to bake is taking a beloved recipe and making it Ayurvedic by suiting it more specially to the season. One of the few cookbooks that I’ve held onto over the years is “Run Fast. Cook Fast. Eat Slow.” by Shalane Flanagan & Elyse Kopecky. There are 3 versions of their Superhero Muffins all of which are delicious.
As the Fall Season is well underway, it’s important not to jump into the heavy and warming foods too quickly. The build up of Pitta heat in the body from the summer needs some time to release.
Originally calling for walnuts, honey, and a hefty dose of cinnamon, this recipe of Apple Carrot Muffins has been modified to still give it the comfort Fall Season feel without being too heavy or heating.
So be your own superhero and start baking! 😊
Ingredients:
1 1/2 cups almond flour
1/2 cup tapioca flour
1 1/2 cups rolled oats
1 tsp cardamom
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt (Soma Salt if you have it!)
1/2 cup raisins (optional)
1 cup finely chopped apple (peeled first)
1 cup shredded or grated carrots
3 eggs
6 Tbsp of ghee butter
1/2 cup maple syrup
1 tsp pure vanilla extract
1. Combine the flours, oats, spices, baking soda, salt, apple, carrots, and raisins (if using) in a large bowl.
2. Combine the eggs, butter, maple syrup, and vanilla separately and preferably in a blender. Whip it up.
3. Add the wet ingredients to the dry ingredients. Stir with a spoon until combined. The batter will be a little thick.
4. Bake in muffin cups at 350 degrees for about 20 minutes(ish).
5. Enjoy with a cup of rose, chamomile, nettle leaf, or peppermint tea!
Sending lots of love! Happy baking! 💕