Wednesday, August 8, 2012
Carrot Pineapple Muffins - Feingold Stage One
This is from Silvana Nardone’s cookbook, “Cooking for Isaiah.” I adjusted the recipe slightly. These are very sweet. I usually make a thinner vanilla frosting and drizzle it over the muffins instead of frosting them.
1 cup all-purpose GF flour (or regular flour)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
2 eggs, room temp*
1 cup packed light brown sugar
1/3 cup vegetable oil (I use coconut oil or organic canola)
2 tsp vanilla
1 cup loosely packed shredded carrot (I throw in my food processor)
½ cup crushed pineapple, drained*
½ cup walnuts, coarsely chopped (optional)
*For egg free, I use ½ cup brown sugar instead, and then use some of the juice from the can of crushed pineapples – about ¼ cup or so. Can also add 1/4 cup of carbonated water if you have some. With or without it is fine.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the eggs, brown sugar, oil, and vanilla until smooth.
Stir in the carrot, pineapple, and walnuts. Stir in the flour mixture until just combined. Bake at 350 degrees for about 25 minutes or until toothpick comes out clean. Let cool in the pan on a wire rack. Makes 10 to 12 muffins.
Feingold Stage 1
I use Silvana’s GF all-purpose flour blend which is:
6 cups white rice flour (Bob’s Red Mill or other. I use organic.)
3 cups tapioca flour (Shiloh Farms or other)
1.5 cups potato starch (Bob’s Red Mill or other)
1 TB salt (I use sea salt)2 TB xanthum gum (Bob’s Red Mill or other)
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