Just some quick info: With Google Reader coming to an end in the very near future, I just wanted to let you know that you can also Follow my blog with Bloglovin!
Back to cooking. I’m finally reunited with my household stuff! We’re still unpacking, but guess what came out of the box first!
Slow cooker, blender, NutriBullet, I missed you!
Obviously I went right to work: Green Smoothies for the win!
I also had leftover carrot pulp from making carrot juice with my NutriBullet and I didn’t want to throw it out, so I decided to create something to nibble on.
I usually give our son a little snack, while I make our breakfasts, so I thought mini muffins would probably work well.
Here’s what I came up with:
Oatmeal Banana Carrot Mini Muffins (dairy-free)
- 1/2 – 3/4 cup carrot pulp (about 3 small blended carrots – I squeezed the “juice” and water out for drinking and that’s what was left)
- 1 medium smashed banana
- 1 egg
- 1/4 cup sugar
- 1/2 cup coconut milk
- 1 tsp. vanilla extract
- dash of cinnamon and cardamom
- 2 Tsp. melted margarine (I used Earth Balance)
- 1/3 cup whole wheat flour
- 1 tsp baking powder, blended into flour
- 1/2 cup steel cut oats (uncooked)
Cook your steel cut oats according to instructions. In the meantime, preheat oven to 375° F. Mix egg, sugar, coconut milk, vanilla and spices together. Add carrot pulp, banana, spices and melted margarine and whisk until well combined. Add flour, baking powder and cooked oats and mix until you have a smooth batter.
From here on, I decided to divide my batter. I scooped some into a greased mini muffin pan and baked them for 15 minutes. I then added some soaked raisins to the rest of the batter and poured it into a greased loaf pan and baked for about 30 – 35 minutes. It didn’t rise at all, so it’s a fairly dense cake. I cut mine into 8 slices and froze 6 of them (along with half of the mini muffins) to enjoy for a quick snack later on.
Do you have any fun food experiments to share lately? Leave a comment to share!