Friday, March 23, 2012

Gluten Free Carrot Cake Bites

Now that it's warmer I will be mostly using my toaster oven and Xpress Redi Set Go. It's one of those as-seen-on-tv things that I actually use a lot. No sense in heating up my oven if I don't have to, and as a bonus I get a lot of mini-treats. (The mini-muffin insert is much easier to clean than the larger pan.)

I've never made carrot cake, and have always liked it. It seemed intimidating, but it's really not. It's just a glorified muffin recipe, and the hardest part is shredding the carrots- not hard at all. Rather than make these into a dessert with that glorious cream cheese frosting, I decided these would be best for a lightened up for a mid-morning snack.

Gluten Free Carrot Cake Bites

1 egg, beaten
1/4 c. brown sugar
1/4 c. unsweetened applesauce
1/4 t. vanilla
1 c. shredded carrots (about 3 carrots)

3/4 c. gluten free flour (1/4 cup each brown rice flour, sorghum flour, potato starch)
1/8 t. xanthan gum
1/4 t. salt
1/2 t. cinnamon
1/4 t. baking soda

Optional: 1/2 c. chopped pecans or walnuts

Preheat your oven to 350 or turn on your Xpress Redi Set Go. Mix the wet ingredients in a bowl. Add the dry ingredients and mix well. Regardless of what kind of pan you're using, grease it well. There is no oil in these muffins and they will stick without it. Spoon the batter into mini-muffin cups and bake for 5-6 minutes.

When they're done, turn them out onto a cooling rack. After they've cooled for a few minutes, dust with powdered sugar.

Makes appx 18 mini muffins

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