Gluten Free Menu Swap and Meal Plan Monday: Gluten Free Carrot Raisin Muffin Recipe


M-Elle introduced me to Ani Phyo’s Raw Mediterraneal Dolmas and I enjoyed every healthy bite. Raw cookbooks and blogs are actually fantastic for us gluten-free folks as they rarely use gluten ingredients, but it must be said that many raw foods recipes are quite time consuming once you get beyond a simple salad recipe. This recipe was interesting and flavorful, but easy to make as well! I thought the filling was very tasty and even enjoyed the crunchy collard wrap. DH enjoyed them, but wasn’t entirely sure about the collard greens. “Couldn’t we have the filling in lettuce?” Oh, DH. However, leftover filling was quite good as a topping to a more casual salad, so he may have been on to something. I tied the wraps shut with a green onion top, but otherwise followed the recipe as written.

Book of Yum Editor Ra, sleeping like the little fur person he is
A freshly made recipe of Bette Hagman’s Egg Pasta (from More from the Gluten-free Gourmet)
Greek meal, adapted from The Greek Vegetarian – Egg Pasta with Warm Tahini-Yogurt Sauce

This week the gluten free Menu swap is hosted by Asparagus Thin with a theme ingredient of licorice flavor (anise or fennel). I had a hard time figuring out what to make, until I thought of the Indian lassi. I’ve been drinking mango lassi a lot lately, and thought anise seed might add a fun note to a tart plain yogurt lassi. Many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. You can find more great menus with Org Junkie.

Monday: South American Fusion
Smoky Sweet Potato Soup
Homemade Corn tortillas

Tuesday: South Indian
Masala Dosa (made with urad dal)
with green chutney and cashew chutney
Dal Vada/ Dal Pakora- Dal lentil fritters

Wednesday:
Japanese
Vegetarian Fox Noodle Soup

Friday: Vegan
Red Lentil Savory Pie

Baked Goods/Desserts: Indian sweet carrot pudding, Bette Hagman GF yeast crumpets, Sweet potato-brown rice biscuits (Adaption Vegetarian Mother’s Cookbook)

Beverage: Anise Lassi

This week I just could not decide what to publish as the regular Sunday recipe. I made a tangy grapefruit salad with mache, a.k.a. Lamb’s Lettuce, and enjoyed it but just didn’t think it was special enough to merit a post. I had planned on making homemade gluten-free egg noodles for an intriguing recipe for egg noodles with warm tahini-yogurt sauce, and we had it for dinner tonight. I liked the tangy sauce and the egg noodles were scrumptious, but I wasn’t sure the sauce was the recipe of the night either. The egg noodles weren’t my recipe, but came from the late gluten-free queen of baking, Bette Hagman. Luckily I was inspired to make these carrot muffins for dessert, and they were a huge hit at our house, especially with the non-GF DH. He gave them an enthusiastic 9/10 after having the first one- and immediately snuck into the kitchen to snag two more. Shockingly, he didn’t even want to coat them in cream cheese frosting- as they are pleasantly sweet as is. Thus, our “salad or dressing of the week” once more has become a dessert of the week… Hope you don’t mind. ;) Enjoy!

Gluten Free Carrot Raisin Muffin Recipe
Ingredients
2/3 cup vegetable oil
2 large eggs
2/3 cup organic sugar, plus a little for sprinkling on top (latter is optional)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups GF flour mix (Such as Rebecca Reillys. Made in bulk, proportions are: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
1 tsp xanthan gum (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups finely shredded carrot
1 cup raisins, soaked in 2 cups hot water and drained (a little extra liquid is ok)

Directions
Prepare 12 muffin cups with paper baking cups (or grease). Heat oven to 375.

Combine oil, eggs, sugar and vanilla in a bowl. Whisk together.
Sift together dry ingredients in a large bowl. Then pour in the oil mixture and gently fold together while adding your shredded carrot. Add your raisins last and fold until all moisture has been absorbed.

Fill muffin cups and bake for 20 minutes or until you can stick a toothpick in and have it come out clean.


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8 Responses to “Gluten Free Menu Swap and Meal Plan Monday: Gluten Free Carrot Raisin Muffin Recipe”

  1. I don’t ever “mind” a good muffin recipe. I think I’ll try that today. The kids are getting their appetites back and looking for snacks. Those egg noodles look yummy, too. Is that cookbook worth breaking my spending freeze?
    Have a good week.

  2. Anise lassi? sounds intriguing! I think I had one years ago, but I’ll have to google it.
    PS–your editor rocks!

  3. Sea
    Thanks for stopping by the blog and catching my mistake. I did use Rebecca Reilly’s flour combo for the muffins. I was so distracted by the Bette Hagman noodles, I wrote her name.:) The family tried the muffins this afternoon and it was a big thumbs up all around. This muffin is a keeper. Thanks,
    Wendy

  4. I love carrot muffins. I never thought of soaking the raisins first!

  5. Hi Wendy, I’m really glad you enjoyed the recipe! I love all of Bette Hagman’s books, but More From the Gluten-Free Gourmet was the first of hers I ever owned and my copy is absolutely falling apart I’ve used it so much. It has her best GF French Bread recipe, a recipe I use more than any other GF bread recipe, excellent pastry (dream), the egg pasta, and biscotti. Mmm! There are a few failures in the book- a vegetable jello salad (absolutely disgusting and a Down Under Trifle, but I think it is a matter of taste. The only thing to consider- it is worth it for the french bread alone, IMO, and her later versions weren’t as good, but she IS using mostly rice blends. Fast and Healthy starts getting into the bean flours and then by her GF Gourmet bakes breads she also uses sorghum. For breads, GF Gourmet Bakes Bread is awesome, but the more from book is excellent as an all around starter. It is also possible, since my copy is old (1993) that there is an updated, revised version- but anyway, I do think her books are well worth the investment and will pay for themselves over time.

    Hi Cheryl, Yup, we’ll see how it is! I thought of it on my own and now will have to see if i can find some recipes to guide me on my experiment. Isn’t he a good editor? or rather, snoozer? :)

    Hi Again Wendy, No worries. I like to use Rebecca’s blend where a “brown” flavor fits in well- it and Bette Hagman’s GF Gourmet blend are my two go-to mixes :)

    Hi Mutrious, I think it makes the raisins softer and fresher tasting… and adds a little extra moisture to the recipe as well. :)
    -Sea

  6. Those look beautiful! I had the leftover filling over salad as well and mixed with some avocado.

    So glad that you enjoyed them!

  7. That collard wrap thing looks good, but I am with DH, I don’t know so much about eating collards raw. The muffins look good. I may try those tomorrow.

  8. Hi M-Elle, Thanks! Yeah, it makes a great salad addition.

    Hi Karen, I really enjoyed the texture of the collard green, myself. But, DH isn’t crazy about anything that is dark green. ;) The muffins were great- in fact, DH said they tasted just like regular gluten muffins. :)

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