Carrot Cupcakes

I was really craving carrot cake the other day and started messing around with my carrot muffin recipe until I got this. The whole family agreed it was delicious--and the only problem was keeping from eating the entire batch.

1½ c almond flour (6 oz)
1 t baking soda
½ t salt
½ t cinnamon
½ t ginger
½ t nutmeg
1½ c shredded carrots (6 oz)
6 T butter, softened
¼ c honey
4 eggs
1 t lemon juice
½ t vanilla

1. Whisk together almond flour, baking soda, salt, and spices in a large bowl. Stir in carrots until well coated.
2. In a separate bowl, beat together butter and honey until fluffy.
3. Add eggs, lemon juice, and vanilla. Beat until smooth.
4. Stir in butter mixture to flour mixture until well combined.
5. Pour batter evenly into greased or lined muffin cups.
6. Bake at 350°F for 35 min.
7. Remove pan from oven and let rest 10 min in pan before transferring cupcakes to cooling rack.

Note: One recipe of Cream Cheese Frosting is perfect for covering the cupcakes. The nutrition facts below are for unfrosted cupcakes, so if you're frosting them, be sure to add the extra carbs.

Nutrition Facts

Serving Size 1 cupcake Serving per Recipe 12

Amount per Serving Calories 185 Total Fat 14.7 g   Saturated Fat 4.7 g   Polyunsaturated Fat 2.3 g   Monounsaturated Fat 6.7 g Cholesterol 77 mg Sodium 276 mg Potassium 180 mg Total Carbohydrates 10.2 g   Dietary Fiber 2.2 g   Sugars 7.2 g Protein 5.3 g

Fudgy Cookie Bites

My daughter wanted to make cookies the other day. I was in the mood for chocolate and peanut butter, but we only had a handful of peanuts in the house. I decided to try my idea with almond butter instead and I think it worked out pretty well. These are truly tiny, bite-sized cookies. My only problem is to keep from eating "just one" more!

1 c almond butter (9 oz)
¼ c cocoa powder
4 t oil
¼ c honey
½ t baking soda
1 egg

1. Beat together all ingredients until well blended
2. Form dough into 1" balls,* flatten slightly, and place ½" apart on an ungreased cookie sheet
3. Bake at 350°F for 9-11 minutes, until set through
4. Let cool on pan 2-3 min before removing to wire rack

*You could make a dozen 2" balls to make larger cookies if you prefer, simply bake them an additional 5-7 minutes.

Nutrition Facts

Serving Size 3 cookies Serving per Recipe 12

Amount per Serving Calories 172 Total Fat 13.4 g   Saturated Fat 1.4 g   Polyunsaturated Fat 3.3 g   Monounsaturated Fat 8.1 g Cholesterol 15 mg Sodium 131 mg Potassium 195 mg Total Carbohydrates 10.9 g   Dietary Fiber 3.1 g   Sugars 6.9 g Protein 5.6 g

Sweet Apple Tart

Apparently it's "apple week" here on Real Food. This was one of the first things I made with the apples we picked at the local orchard. Adam had mentioned that apple pie sounded good for dessert, so I was inspired to see if I could make one. For a savory version of this dish, see my Bacon Apple Tart post from earlier this month.

Crust
1½ c finely ground almond flour (6 oz)
½ t salt
2 T cold butter
1 egg white
2 T ice water (approximately)

1. Combine almond flour, salt, and butter with a pastry blender or a fork until the mixture resembles coarse breadcrumbs.
2. Beat egg white with 2 t water and stir into flour mixture.
3. Add remaining water 1 t at a time just until dough comes together.
4. Press evenly into a 10” tart pan or pie plate.

Filling
1 T butter
1½ T honey
½ t cinnamon
¼ t nutmeg
1 egg yolk
3 apples, peeled, cored, and thinly sliced (12 oz)

1. Melt together butter, spices, and honey over low heat.
2. Beat egg yolk, pouring butter mixture in a thin stream until fully incorporated.
3. Add apple slices and stir to coat.
4. Arrange apples in an even layer atop crust.
5. Cover loosely with foil and bake in a preheated 400°F oven for 30 min.
6. Remove foil and bake an additional 10 min or until crust is golden and apples are tender.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 198 Total Fat 15.5 g   Saturated Fat 3.7 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 1.4 g Cholesterol 35 mg Sodium 186 mg Potassium 203 mg Total Carbohydrates 12.7 g   Dietary Fiber 2.9 g   Sugars 8.3 g Protein 5.4 g

Double Apple Muffins

I got away from making muffins for a while after we got our new waffle maker. We got a new toy a couple of weeks ago--a standard-sized muffin tin--so I've been playing with that. This is one of my favorites, especially when the apples are fresh from the orchard.

⅔ c almond butter (6 oz)
6 T butter, softened
4 eggs
2 t honey
¼ t vanilla
½ c applesauce (4 oz)
2 T coconut flour (½ oz)
1½ t baking powder
1 t cinnamon
¼ t salt
1 c diced apple (4 oz)

1. Blend together butters, eggs, honey, vanilla, and applesauce
2. Stir coconut flour, baking powder, cinnamon, salt, and salt with diced apple until well coated
3. Combine apples with egg mixture
4. Scoop by ¼-cup measure into a well-greased muffin pan
5. Bake at 350°F for 35-40 min until deep golden brown.

Nutrition Facts

Serving Size 2 muffins Serving per Recipe 6

Amount per Serving Calories 359 Total Fat 31.4 g   Saturated Fat 10.8 g   Polyunsaturated Fat 4.7 g   Monounsaturated Fat 13.9 g Cholesterol 154 mg Sodium 445 mg Potassium 294 mg Total Carbohydrates 12.9 g   Dietary Fiber 4.4g   Sugars 7.3 g Protein 10.6 g