Almond-Carrot Gingerbread
These can be made in cupcake pans or in those cute little mini-loaf pans. Revco liked them so much, he wouldn't let me take a pic of him eating them. Every time I got near him, he thought I was going to take away his cupcake and ran away! I also served these at graduation of one of my obedience classes. After all, a diploma is just a piece of paper to a dog. Cake, however...While these are definitely a dessert, they do have a number of beneficial components, like beta-carotene from carrots, calcium and iron from molasses, and almonds are believed to be helpful for heart health.
| 1 cup |
whole wheat flour |
| 1 teaspoon |
baking powder |
| 1/4 cup |
almond butter |
| 1/4 cup |
vegetable oil |
| 1 cup |
shredded carrots |
| 1 teaspoon |
vanilla |
| 1/2 cup |
molasses (blackstrap is best, nutritionally) |
| 1 teaspoon |
ginger |
- Mix together flour and baking powder.
- Add all the additional ingredients and mix well.
- Spoon into cupcake cups or the mini loaf pans, filling 3/4 full. Smooth the tops with a spoon.
- Bake at 350 degrees for about 30 minutes.
- Serve within a day or two or refrigerate to keep for a couple days longer.
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