Apple Carrot Bread (GF) June 8, 2016 By Jump to recipe GF Apple Carrot Cake (Muffin Size) June 8, 2016 by EIR Category Recipes Serving Size 12 Ingredients 2 cup gf all purpose baking flour 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon, ground 3 large eggs, raw, organic 1 tsp vanilla extract 1 cup apple butter, organic ¼cup maple syrup, raw, organic ¾ cup olive oil, 100% first cold pressed, unrefined 1 cup apple w/skin, raw, chopped 1 cup carrot, raw, grated Instructions Preheat oven to 350 degress. Sift together flour, baking soda, baking powder and cinnamon. In a separate bowl lightly beat eggs, vanilla, olive oil and maple syrup. Slowly mix in sifted dry ingredients. Fold in apple butter, grated apples and carrots. Spoon into regular sized muffin tins lined with paper baking cups. Bake in a 350 degree oven for 20-25 minutes or until a toothpick comes out clean when inserted. Makes 12 muffin type, mini cakes. May also use pulp from juicing, substitute zucchini, or use just apples or carrots. Tags anti-inflammatory diet, apple cake, apple carrot bread, apple muffins, desserts, Eating in the Real, Eating in the Real with Renee, gluten free baking, gluten free bread recipes, gluten free dessert breads, gluten free desserts, gluten free diet, gluten free recipes © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.