Do you hate wasting food as much as I do? Trash is a huge problem in this country and food waste is almost half of the issue. My jaw about dropped when I 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. Probably most of you don’t have the luxury of curbside composting yet which would help this problem. Me neither, sigh.
Well, I’m here to give you a great recipe for all those carrots going bad in your fridge (a whole 5-lb bag in my case). There are always things you can do with the food items that didn’t make it into a meal, so get out your google goggles and start finding some recipes online for them. I also have a lot of squash, but that will be another story and another amazing recipe. 🙂
Check out my vegan and gluten free Carrot Cake Mini Muffin recipe. It’s mostly healthy and 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 pineapple (if you use a can, make sure you drain it first)
1/3 c coconut oil (you will need to heat it a little to get it to soften up)
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, you know, more trash, but you can use if you need to) and drop the mixture into the muffin holes. Bake at 375 for about 8 minutes. Since the mini muffin tins are so small, they bake quickly so just watch them. Take out when a toothpick inserted in the middle comes out clean.
I hope you enjoy them as much as I do!