You know what I hate doing? Wasting food! I absolutely can’t stand throwing away food that is going to waste, just waiting to get cooked or eaten. Trash is a huge problem in this country and food waste is almost half of the issue. My jaw about dropped when I just read this fact from the NRDC: Forty percent of food in the United States is never eaten, amounting to $165 billion a year in waste, taking a toll on the country’s water resources and significantly increasing greenhouse gas emissions, according to a report from the Natural Resources Defense Council released this week. (Um, hello – this certainly isn’t helping California’s water problem.) And probably most of you don’t have the luxury of curbside composting yet. Me neither, sigh.
Do you know what all that wasted food does in the landfill? Rots and gives off toxic gases. Double ugh. And it could’ve been going to use, nourishing someone, filling a hungry belly. I mean, didn’t your mom give you the spiel when you were a kid about eating everything on your plate because there are millions of starving children around the world who would give anything for your scraps? Well, I’m here to give you a great recipe for all those (a whole 5 lb bag in my case) carrots going bad in your fridge. There are always things you can do with the leftovers and items that didn’t make it into a new dinner recipe, so get out your google goggles and start finding some recipes online for the leftover food. I also have a lot of squash, but that will be another story and another amazing recipe. 🙂
So, check out my Carrot Cake Mini Muffin recipe. Oh yeah, and it’s GLUTEN FREE and VEGAN-whoohoo! And mostly healthy, but it’s better than that Oreo that I know you’re reaching for right now…go on, put it down 😉 and make these! You’ll get lots of fiber and vitamins from the carrots and then, I used garbanzo bean flour which added more fiber and protein.
Carrot Cake Mini Muffins
1 cup organic raw sugar or coconut sugar
1 c garbanzo bean flour (I used Bob’s Red Mill brand which worked beautifully)
1 ts baking soda
1/4 – 1/3 c dried cranberries
1/4 c crushed (and drained) pineapple
1/3 c coconut oil (you will need to heat it a little to get it soft or liquid)
1 1/2 c shredded carrots
1/2 ts salt
1 ts cinnamon
Mix together the softened coconut oil and sugar. Add the eggs and mix well. Then, add the carrots and mix again. Next, add all the dry ingredients and mix, adding in the pineapple and cranberries and stir until well mixed. Grease your mini muffin tins (I personally don’t like the little papers, ya know, more trash and stuff but you can use if you need to) and drop the mixture into the muffin holes. Bake at 375 for about 8-10 minutes. Really watch them and pull them out before they get too browned. Since the mini muffin tins are so small, they bake quick, so just watch them. You can use regular muffin tins but I’m not sure how long to bake; probably about 12-15 min? Take out when a toothpick inserted in the middle comes out clean.
I hope you enjoy them as much as I do! If you want to frost them, you could but I love them as they are.