These are a creation inspired by my love of carrot cake and the need to clear out my fridge! They were a delicious afternoon tea and will be breakfast tomorrow too! Dairy-free, grain-free, nut-free.
1/2 cup coconut flour
1/2 cup raw honey
2 carrots (grated)
2 mandarins (split into segments)
1 teaspoon mixed spice
1 teaspoon baking powder
4 tablespoons coconut oil
5 medium eggs (when dealing with coconut flour egg size is important, use one less if using extra large eggs)
1. Put all ingredients into a food processor and blend for a minute or two
2. Pour into a lined muffin tray and bake @ 180 for 20-25min or until spring back when touched lightly
3. Remove and cool in tray
4. Store in fridge for 3-4 days or freeze!
Serve with a big scoop of coconut cream or yoghurt!