*Carrot Snack Cake

1 large apple, peeled and cored
2 large carrots, grated
1/2 c. cooked quinoa
1/2c. oat bran
1/4 - 2/3 cups of brown rice flour
3 T. arrowroot powder

1/2 T tapioca starch
2 tsp. stevia powder
1 1/4 tsp. baking soda
1/2 tsp. sea salt
2 tsp. cinnamon
1/2 c. olive oil
1 tsp. vanilla
3 eggs
1/2 cup chopped nuts, or coconut
1/2 cup almond milk

In a bowl combine dry ingredients. Mix and add carrot, apple, vanilla, milk and eggs to dry ingredients. Mix well. Add chopped nuts.
Pour into greased or papered 8x8 pan or 12 muffin cups. Top with a whole pecan or walnut. Bake at 350(F) for 25-30 minutes. …a little less for muffins.

Original Post
Sounds fabulous Sandi! And I'm sure there is some sort of substitute for the apple for those of us that aren't ready for that in our diets yet. Maybe jicama (if it has been soaked like in Ashley's jicama/mock apple recipe) & then blended into small bits so that it won't be big crunchy bites....Now I'm getting hungry! I'll have to give this a try soon.

Cheers,
~Tia
Good point. And after 2 1/2 years on the diet, some fruit isn't going to hurt me. I decided a little while ago that going without fruit for that long is downright unhealthy, so I allow myself to eat fruit every now and then - I just choose the lower sugar fruits when I can. Still don't eat them frequently, because I know it can still feed the yeast, but I have got to sometimes - it's a trade-off, but a healthy one. I also just wanted to throw the alternative out there in case some people in stage 1 wanted to try it but were worried about the fruit.

Thanks for the recipe! I'm done with school after tomorrow and I plan to make this this week...yum!

~Tia
Hey guys,

You know I don't usually read this section and am only reading this since I have had all the posts forwarded to me while Linda has been away lately.

I just wanted to remind you that when cooked, the amount of sugar absorbed from carrots and apples goes up significantly. Careful with those. What about zuchinni muffins instead? Apple and zuchinni are not that different in baking in terms of texture. Adding a few flax seeds or some flax gel as well as switching to zuchinni might help replace the apple fully.

Happy baking!

Cheers,

TLC
Tarilee,

Thanks a lot for the zucchini idea - I always forget about that possibility. I've never baked with it before, but I always loved my mom's zucchini bread. I would love to give that substitution a try in this recipe.

And don't worry, on the rare occasion that I let myself have fruit (about 3 times a month), I eat them raw in a smoothie, or dipped in my chocolate sauce. I know it's still not really advised to eat them, but I can't continue to go without them after this long. And not because I can't resist the temptation (cranberries in smoothies typically satisfies any fruity craving I might have), but because fruit is so healthy for normal people, and I don't want to give it up for more than 3 years. But let me tell ya, diced up strawberries in an OK chocolate sauce....wooo weeee!!! Good stuff!

Cheers,
~Tia

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