I bought some King Arthur Gluten Free All-Purpose flour. Then I did some blog/recipe searching. Hmm. What to make, what to make. Since I seem to be physically very happy being gluten free and low-sugar, I didn’t want to make anything uber-sweet. I think sweet things have their place, but it wasn’t what I was in the mood for at the moment.
So, of course Simply Sugar & Gluten Free’s blog had me interested. There was a recipe for Carrot Cupcakes, which I turned into carrot cake muffins, and they were really yummy! I made a few changes, and here’s what I did:
- 1/2 cup agave nectar
- 1/3 cup grapeseed oil
- 2 tbsp fresh squeezed orange juice
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground star anise
- 3/4 cup King Arthur GF flour
- 1.5 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped pecans
Preheat oven to 350.
Add wet ingredients to your stand mixer and combine thoroughly. While in theory you should combine your dry ingredients before adding to wet, I just plunked everything in and blended well. When combined, add carrots, raisins and pecans. Stir to combine.
Add to muffin tin (line with papers or silicone liners, or use a nonstick spray).
Bake for 30 minutes. 
Now in other news, I made a few additional things with my Vitamix. I sure do love that blender.
First up, I made powdered sugar. I put granulated sugar into the blender, moved from speeds 1-10 quickly, then blended on high for 45 seconds. Voila.
And! I made brown rice flour. I’d really like to make my own GF flour blend. I also need a food scale. More on that later.
I put 2 cups of brown rice into the grain blender, used the same method as for the powdered sugar and then I had this:
Very cool huh? I am super excited.
