Gluten Free Carrot Raisin Muffins

I've always been a fan of muffins, but most of the gluten free items available in the store contain dairy and/or soy and loads of sugar.  I try to stay away from added sugar & artificial sweeteners.  As far as things I enjoy eating, I'm okay with "sugar" if it comes from a natural source such as fruit or veggies. These muffins are best stored in the fridge & reheated in a toaster oven.


The Players:


1/2 cup of brown rice flour 

3/4 cup buckwheat flour 

1/4 cup of gluten free oats 

1 packet of Wildway hot cereal *the cinnamon roll flavor works well in this  

1 teaspoon baking soda 

1/2 teaspoon ground organic cinnamon 

1/4 teaspoon grated nutmeg 

1/4 teaspoon Redmond Real Salt 

1/2 cup organic seedless raisins

1/4 cup of finely shredded organic carrots

2 flax eggs (follow your heart brand) or pasture raised eggs 

2 tablespoons raw non gmo coconut oil

1/2 cup organic unsweetened applesauce 

1 cup almond (or other) milk


How To Assemble The Team:

Preheat the oven to 375°F

Line a 12-cup muffin tin with paper liners or “grease” by hand with avocado oil and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, Wildway hot cereal packet, baking soda, cinnamon, nutmeg, salt, carrots and raisins.

In a second large bowl, whisk together flax or reg eggs, coco oil, applesauce and almond milk. Add dry ingredients mixture to the wet ingredients mixture and stir until just combined - over stirring can make the muffins too gummy.

Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

Note: this recipe when replicated in its original form is gluten free, soy free, dairy free & has no added sugar (there’s natural sugar in the apple sauce, raisins & carrots). Substitutions and additions are up to the individual baker, but the possibilities are endless. Happy Muffin’ing!

Additional comments: the sauce seen in this photo is made from nut based yogurt blended with further food marine collagen, raw almond butter & cinnamon. It makes a great dip or spread for the muffin.  

Further Food has generously provided a discount code for my readers & clients, use code Jules10 at checkout.


Wildway Hot Cereal Muffin.jpg

Green Pea Soup in the Raw

green pea soup in the raw.jpg

The Players:

1/2-3/4 cup of filtered water depending on desired consistency

12 ounces of frozen organic green peas

One ripe avocado

lime juice - 1/2 of one lime + grate a small amount of the peel & throw it in to prevent food waste

1/3-1/4 cup of chopped green onion (to your taste preference)

1/2-1 tsp of Eden Foods Brand umeboshi paste

a generous handful of chopped chives

3 sprigs of mint - cleaned & de-stemmed

1/3 cup of washed like your life depends on it, because it might, chopped organic cilantro *include the stems

a handful of basil leaves - cleaned & de-stemmed

a drizzle of a nice high quality cold pressed olive oil

2 tsp of spirulina (Moon Deli blue green protein or E3Live are both great options)

1 tbsp Moon Deli energy tonic

a pinch of Redmond’s real salt

**optional a little fresh diced mild green chili or jalapeño for little heat

How to assemble to team:

Place all ingredients in a Vitamix or blender of choice, secure the lid and blend until smooth

Pour into bowls: garnish with Manitoba Harvest organic hemp hearts , chives, chervil, a few smaller leaves of basil, pom pom seeds or whatever sets your soul on fire. If planning to serve a later time, pour into a larger glass storage container and refrigerate.