GF Zucchini Carrot Muffins

INGREDIENTS

• 2 Tbs flax seeds, plus 6 Tbs water, soak 15 min

• Veggies (grated, liquid strained)

  • 1/2 cup finely shredded carrots

  • 1 1/2 cups finely shredded zucchini

• 2 cups flour

  • 1 cups hazelnut flour

  • 3/4 cup brown rice flour

• Powders

  • 2 1/2 teaspoons baking powder

  • 1½ tsp baking soda

  • 1/2 tsp fine sea salt

  • 1 tsp cinnamon

  • 1/8 tsp nutmeg

• Liquids

  • 1/2 cup honey (or pure maple syrup)

  • 1/2 cup oil (olive or coconut)

  • 1/4 cup milk or unsweetened almond milk

  • 1½ tsp pure vanilla extract

• 1 lemon or orange zest

• 1 small banana or apple, grated or mashed

• 100 g (appx. 1/2 cup) sourdough discard OR bubbly (optional)

• 1 tsp cinnamon

FOR WHIPPED CREAM CHEESE

• 8 oz cream cheese, softened

• 2 tablespoons honey

For Glaze

• 1 cup powdered sugar

• 2 Tbs lemon juice

• 1 tbsp milk

INSTRUCTIONS

1. Preheat your oven to 350F. Line a muffin tin with paper liners, or liberally grease.

2. In a mixing bowl combine the almond flour, brown rice flour, baking powder, salt, and cinnamon.

3. Make a "well" in the dry ingredients and add the honey, oil, and eggs and stir to combine. The batter will be thick. Add the shredded carrots and zucchini and stir until they are evenly distributed.

4. Fill each muffin liner with better so it is about 3/4 full.

5. Bake for 25-35 minutes or until the edges are golden and the muffin springs back if you lightly touch it.

6. Let cool before frosting, if desired.

FOR THE WHIPPED CREAM CHEESE or GLAZE

1. Whip the cream cheese until light and fluffy using an electric stand or handheld mixer. Add the honey and continue to whip

Using Sourdough Starter in mini Loafs

INSTRUCTIONS

• How to Prepare your Sourdough Starter: if using leftover sourdough discard, make sure it’s in good condition (no brown liquid, no vinegary smell, not straight from the fridge). I use recently fed or just collapsed starter. Alternatively, if using active starter, you’ll need to feed it prior to making the recipe and wait for it to become bubbly and double in size.

• Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.

• Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.

• Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

• Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

• Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

• Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.

• Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4’s full. For 3 mini loaf pans, fill about 2/3’s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.

• Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.

• Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.