Index HomeSCCAA 2011 Vegan Bake Sale Cookbook Prev Next

Carrot Raisin Muffins (gluten free)

Recipe by Paula Rochelle

Ellen Sweeney

First, mix the garbanzo bean flour, potato starch, and tapioca starch or flour together to make your gluten-free baking mix.

Mix together flaxseed meal and water and let sit for 5 minutes. In a medium bowl, combine 2 cups baking mix (above), ginger, soda, cinnamon, xanthium gum & salt. In a large bowl, cream together the sugar and oil. Add apple sauce & vanilla and mix. Add flaxseed mixture and combine well. Add flour and stir well. Fold in carrots and raisins.

Pour into cupcake tins lined with papers or oiled. Bake at 350° F for 25 minutes. Makes approximately 2 dozen muffins.