½ teaspoon baking soda
½ tablespoon cinnamon
2 tablespoons coconut oil
¼ cup honey
1 ½ cups carrots, grated
½ cup slivered almonds
1/4 cup sultanas
Combine almond flour, baking soda and cinnamon
In a separate bowl, mix together eggs, oil and honey
Stir carrots, almonds and sultanas into wet ingredients
Stir wet ingredients into dry
scoop into mini muffin tins
Bake at 180° for 15-20 minutes
Eat a couple and put the rest in the freezer quick!
For a nut free version - leave out the almonds and exchange the almond flour for coconut flour - about 1/4 to 1/2 cup as it is much more absorbent that almond flour. Try putting in less to start and then add more as required.
I adapted this recipe from one at www.elanaspantry.com - there are lots more great ones you can try - check it out