Hot Cross Carrot Muffins from Gluten Free SCD and Veggie

Hot Cross Carrot Muffins Gluten Free SCD and Veggie

Hot Cross Carrot Muffins from Gluten Free SCD and Veggie

As we approach Easter and, therefore, Good Friday, the timing is perfect to share these Hot Cross Carrot Muffins for March Muffin Madness. This recipe was created by Vicky of Gluten Free SCD and Veggie. Vicky’s muffins are a delicious way to enjoy a variation on Hot Cross “Buns” without all the work that many Hot Cross Bun recipes require. These Hot Cross Carrot Muffins are gluten free, grain free, dairy free, refined sugar free, paleo, primal, vegetarian, and Specific Carbohydrate Diet (SCD) compliant.

gfe-march-muffin-madness-225

Enjoy learning more about Vicky and her Hot Cross Carrot Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—the best of all!a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway, so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (FYI: You can also check out all the prizes on the sidebar right beside this post.) 

gluten free, grain free, SCD, Specific Carbohydrate Diet, personal story, Gluten Free SCD and Veggie, Elaine Gottschall

Vicky Rockcliffe of Gluten Free SCD and Veggie

Vicky has been an inspiration to me and many others for quite some time. Much of the reason why is shared in her family’s story with the “why” and “how” behind their use of a gluten-free diet, the SCD to be exact, in a guest post earlier here on gfe.

Trust-Your-Intuition-Book-Cover

Vicky also shared her family’s story in an excellent book Trust Your Intuition: 25 “Natural Medicine Confessions” from Influential Women Who Choose Healing Remedies for Their Families. I reviewed this book in advance of its publication. Here’s my comment below, which you can also find inside the front cover.

“I’ve always been a huge believer in the power of personal stories in setting others on the path to wellness. The 25 “Natural Medicine Confessions” shared in Trust Your Intuition are all very different, yet very similar. These women have used what they have learned to heal themselves and their family members. The results of their “mama bear” instincts coming out are simply amazing and inspiring! While I’m already familiar with the benefits of dietary changes in healing and becoming our best possible selves, there was much more to learn from this book. I plan to reference these stories and the wisdom in them from this point on. Therefore, this book will be highlighted and notated, and “at the ready” at my home from this point on. Many thanks to all who so graciously shared their stories and what they have learned, so that the rest of us might benefit.”

Check out my gfe Facebook page where I’m doing a *flash* giveaway of Trust Your Intuition! Hurry so you don’t miss it! Here’s the link!

Vicky’s such a welcoming, helpful presence in our gluten-free community and the online wellness community in general. Not only does she share her excellent grain-free, SCD-compliant recipes and guidance via her blog, but she also shares all kinds of gluten-free recipes that would be lovely for afternoon tea on her Facebook page, Gluten-Free Afternoon Tea.

Some of Vicky’s most popular recipes are:

~ Blackberry Stuffed Apples

~ Ginger and Lemon Tart in a Glass (as featured on All Gluten-Free Desserts)

~ Gingerbread Men (as featured on All Gluten-Free Desserts)

~ Rosemary and Garlic Bread Rolls

And since we’re all about muffins this month, here are some of Vicky’s muffin recipes:

~ Apple and Cardamom Muffins

~ Courgette (Zucchini) and Carrot Muffins

~ Peach Pudding Muffins

~ Pineapple Muffins

~ Summer Berry Muffins

And now I’ll let Vicky tell you a little about herself before she shares her Hot Cross Carrot Muffins recipe!

Hot Cross Carrot Muffins Basket Gluten Free SCD and Veggie

A mother of three amazingly talented grown-up children, I live in West Yorkshire, UK. My passion for real food was sparked by my son’s recovery from Crohn’s Disease and though I initially created my vegetarian food blog as a recipe book for the family, I also hoped that it would reach other people following the Specific Carbohydrate Diet as well as gluten or grain free diets. I am honoured to be included in this event amongst all these wonderfully talented recipe creators and can I take this opportunity to say a huge thank you to Shirley for hosting it and for her very generous time spent in bringing all these wonderful muffins to our table!

Vicky’s Hot Cross Carrot Muffins Recipe

Hot Cross Carrot Muffins Cooling GF SCD and Veggie

Hot Cross Carrot Muffins from Gluten Free SCD and Veggie
Author: 
Recipe type: Breakfast, Dessert
 
Ingredients
  • 2 medium/large carrots (about 2 rounded cups not packed)
  • 1 small courgette (zucchini)
  • 250g ground almonds (or almond flour)
  • 80g sultanas or golden raisins (or any dried fruit mix)
  • Grated rind of 1 unwaxed orange
  • 2 large organic eggs (extra large in the U.S.)
  • 2 tbsp extra virgin olive oil or warmed coconut oil
  • 80ml honey
  • 1 tbsp organic cider vinegar
  • 1 tsp bicarbonate of soda (baking soda in U.S.)
  • 2 rounded tsp cinnamon
  • ½ rounded tsp ground ginger
  • ½ rounded tsp mace (or nutmeg)
  • ¼ rounded tsp allspice
  • ¼ tsp sea salt
Instructions
  1. Set the oven to 170° C (fan/convection oven; 340° F) and place paper cases into a muffin tray.
  2. Peel and grate the carrots, at this point they weigh about 250 grams. Squeeze the moisture out with some paper towel.
  3. Slice a piece of the courgette into thin strips.
  4. Measure out the ground almonds, grated orange rind, sultanas (or other dried fruit), bicarbonate of soda, salt and spices into one bowl and whisk together with a fork.
  5. Measure out the honey, eggs, extra virgin olive oil and cider vinegar into another bowl and whisk together with a balloon whisk or fork.
  6. Add the grated carrots to the dry ingredients and mix together.
  7. Pour the wet ingredients into the dry ingredients and mix quickly because the vinegar starts to react with the bicarbonate of soda straight away and this helps the muffins to rise.
  8. Fill the bun cases (muffin cups) to just over half full.
  9. Place two strips of courgette (zucchini) on top to form a cross.
  10. Bake in the oven for 20 minutes then turn down the heat to 160° C (320° F) for a further 10 to 15 minutes. They are cooked when a skewer inserted into the muffin comes out clean and the top springs back when lightly touched. Don't be tempted to open the door before 30 minutes.
  11. Leave on a cooling rack to cool.
Hot Cross Muffins Before Baking Gluten Free SCD and Veggie

Vicky’s Hot Cross Muffins Before Baking

By the way, if you are a fan of Hot Cross Buns, you might also want to check out my Top 20 Best Hot Cross Buns Recipes.

This post is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

47 Responses to “Hot Cross Carrot Muffins from Gluten Free SCD and Veggie”

  1. www.racicot.net on March 26th, 2014 4:35 am

    yum yum yum! I wish I could eat this if it weren’t for allergies.

  2. Laurel on March 26th, 2014 9:11 am

    What a wonderful recipe. I absolutely adore all those spices.

  3. Gretchen @gfedge on March 26th, 2014 9:25 am

    Wow! So perfect for Easter – have not had a hot-cross anything in years + in love with carrot cake in all formats – will be making these by the weekend. Genius!

  4. kinsey on March 26th, 2014 9:27 am

    These sound wonderful

  5. Susan on March 26th, 2014 10:00 am

    As Gretchen said – these are perfect for Easter! This recipe is full of stuff that’s good for you in an attractive package!

  6. Mackenzie on March 26th, 2014 10:16 am

    O. M. G. These look amazing! I’m out of the country now with no access to ingredients like these but I cannot wait to return and make these muffins!! I’m craving one (plus four) right now!

  7. patricia on March 26th, 2014 2:41 pm

    So good to get a carrot muffin using almond flour and they look so good !!

  8. Linda S on March 26th, 2014 3:19 pm

    Oh these sound perfect! Can’t wait to try these. I love carrot cake and zucchini and all the ingredients in these muffins. Thank you! :)

  9. susan reed on March 26th, 2014 3:38 pm

    Looks delicious! Great for snacks

  10. Molly (Based on a Sprue Story) on March 26th, 2014 3:39 pm

    I love Vicky’s blog and these muffins are just as creative and delectable-looking as I’ve come to expect from her recipes! Such a cool way to handle the “cross” on top.

  11. Cindy W. on March 26th, 2014 4:05 pm

    These muffins look delish. Thank you so much for sharing!

  12. Amanda on March 26th, 2014 4:10 pm

    This is a really unique recipe – thanks for sharing!

  13. Jamie on March 26th, 2014 8:39 pm

    I sure am enjoying Muffin Madness!

  14. julie on March 26th, 2014 9:06 pm

    looks great! I love carrot muffins!

  15. Venessa on March 26th, 2014 9:54 pm

    I love all the healthy ingredients!

  16. Karen on March 27th, 2014 1:07 am

    Sounds like a wonderful breakfast muffin!

  17. Kelly on March 27th, 2014 9:30 am

    These muffins sound and look amazing. I think I will make them for my job!

  18. Katie on March 27th, 2014 11:07 am

    Neat idea!

  19. Sandra Earle Pearce on March 27th, 2014 11:15 am

    I quite baking in the 80s when I ran across a tiny book (can’t remember the title) in a church bookstore that said give up wheat. I had been fighting a weight problem forever and had decided to give up dieting when I found this book. I decided to give up wheat and lost 70 lbs without trying. Gluten was not a public issue nor did the book mention it. Your web site and wonderful recipes gave me the hope that I could bake and more importantly eat treats again. Thank you

  20. Teufelchen on March 27th, 2014 12:07 pm

    They look so delicious. i will give them try soon.

  21. Carina on March 27th, 2014 4:04 pm

    I have never made hot cross buns, I’m so excited that I can now, and especially because they’re gluten free! Thank you!

  22. Stephanie on March 27th, 2014 5:04 pm

    Looks great!

  23. Erin on March 27th, 2014 5:33 pm

    What a cute idea!

  24. Kay on March 27th, 2014 7:17 pm

    Look delicious!

  25. Linda on March 27th, 2014 8:36 pm

    So clever! I love the baked-in cross.

  26. Tessa@TessaDomesticDiva on March 27th, 2014 10:04 pm

    love your creativity Vicky!

    • Vicky on March 28th, 2014 12:14 pm

      Thank you Tessa :)

  27. Cheryl Harris on March 28th, 2014 9:05 pm

    those muffins are quite elegant looking!

  28. Wendy on March 28th, 2014 9:43 pm

    Another fantastic recipe! Can’t wait to try it.

  29. Bev on March 29th, 2014 10:36 am

    These would be great for Easter

  30. sharon on March 29th, 2014 3:31 pm

    How great for Easter! I love all kinds of carrot cakes.

  31. Susan on March 30th, 2014 1:52 am

    Thanks!

  32. Mary Tokar on March 30th, 2014 10:32 pm

    Another great recipe to try!

  33. Karol on March 30th, 2014 11:31 pm

    I love this idea for a savory muffin. Looks delicious.

  34. Lewann Rice on March 31st, 2014 3:33 pm

    Love this!

  35. Laura O| Petite Allergy Treats on March 31st, 2014 9:01 pm

    Love all the vegetables in here!

  36. tina on March 31st, 2014 9:20 pm

    These look so yummy. I am going to try them and hope my sons will eat them, bet they will!

  37. Laureen on March 31st, 2014 9:29 pm

    These look interesting enough to try.

  38. Melanie Binkley on March 31st, 2014 10:36 pm

    such a great idea!

  39. Tamara Hamilton on March 31st, 2014 10:52 pm

    Healthy & delicious ✋ now I have that kids song in my head… You know, hot crossed buns

  40. Tracy mann on March 31st, 2014 10:54 pm

    Yum! Also going to pin your rosemary garlic bread rolls and gingerbread men!

  41. Ilissa on March 31st, 2014 11:25 pm

    this looks awesome!

  42. Sarah on March 31st, 2014 11:32 pm

    Looks great!

  43. Lori Lewis on March 31st, 2014 11:48 pm

    Love hot cross buns, these look pretty good. I like the zucchini on top – smart! Thanks for the recipe!

  44. Lindsey on March 31st, 2014 11:58 pm

    Love the additions of zucchini and carrots!

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