Gluten free carrot cupcakes

INGREDIENTS:
1 ½ cups Gluten free all purpose flour
½ T Baking powder
½ T Baking soda
1 t Xanthan gum
¾ t Salt
½ T Ground cinnamon
1 t Ground ginger
¼ t Ground nutmeg
1/3 cup Coconut oil
½ cup Agave nectar
½ cup Rice milk
½ T Pure vanilla extract
¼ cup Hot water
1 ½ cups Shredded carrots

STEPS:
Preheat oven to 325 degrees.

Line 24 muffin tins with paper baking cups.

In medium bowl, whisk first 8 ingredients together then add coconut oil, agave nectar, rice milk and pure vanilla extract.  Stir until it’s a thick batter.

Add hot water and mix until batter is smooth.

Gently add carrots and blend into batter evenly.

Pour 1/3 cup of batter into each paper-lined muffin tin.

Bake muffin tins on center rack for 14 minutes, then rotate 180 degrees and bake for additional 11 minutes.

Allow muffins to cool inside pan for 20 minutes.  Remove to cool completely.

Store muffins in airtight in refrigerator for up to three days.

Kanundrumz Bakery
Mobile, AL
251-767-1812
email: Lisa@kunundrumz.com

ABOUT THE BUSINESS:
Kanundrumz Bakery manufactures desserts in a commercial kitchen in Theodore, Alabama that are gluten, dairy, egg, soy and peanut free.  You can get Kanundrumz through 10 retail outlets. Visit our facebook page for more details.

WHAT ARE KANUNDRUMZ?
Kanundrumz are made of almonds, walnuts, honey and vegan chocolate chips. It’s reasonable to describe Kanundrumz as a “crossover” dessert since foodies, either with or without food sensitivities, choose to eat them. Individuals riddled with food restrictions want to enjoy a treat that does not compromise their best interest, and they want a dessert so gratifying it easily competes with other desserts offered at social events.  No one wants to feel left out.  Kanundrumz make a menu more inclusive! We plan to roll out additional desserts starting with Halloween on a pre-order basis.

ABOUT THE CHEF:
Lisa Emanuelli Hirsch grew up in Memphis in an Italian household surrounded by truck farmers. She quickly learned to appreciate great tasting food and began cooking at the age of 6. Lisa says she absolutely refused to give up exceptional cuisine after she was diagnosed with a food sensitivity to gluten, dairy, eggs, and soy.  To exacerbate this gut-wrenching culinary conundrum, the bakery products available in stores tended to taste flat and dry, rarely abstained from multiple allergens, and offered mostly empty calories. So she decided to make it better. Because of her passion for food, she came up with some ideas in her own kitchen, that would enhance her families’ health, without them feeling deprived.

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