Page 73 - JG Performance Recipe Book May
P. 73
Carrot Cake Cupcakes
INGREDIENTS
150g spelt or white flour 1⁄2 tsp baking soda
3⁄4 tsp salt
1 tsp cinnamon
75g sugar, unrefined if desired (or xylitol for sugar free) Pinch uncut stevia OR 2 tbsp more sugar
75g raisins (optional)
115g apple sauce
80ml oil
2 tsp white or apple cider vinegar 2 tsp pure vanilla extract
200g shredded carrot
SERVES: 9
TOTAL TIME: 19 Minutes
INSTRUCTIONS
Begin by preheating your oven to 180°C/350°F/gas 4 and line 9 cups of a muffin tin with cupcake liners.
Next, in a bowl combine all the dry ingredients thoroughly, and set aside.
Combine all liquid ingredients and carrot well.
Stir the wet and dry mixes together and divide equally amongst the baking cups.
Bake for 19 minutes, before allowing to cool completely. Remove from the tray and serve.
MACROS
CALORIES 147 PROTEIN 3 CARBS 18 FATS 7 FIBRE 3
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