1 and 1/2 cups spelt flour
1/2 cup almond flour
1 tbsp ground flax
1 tsp baking powder and 1 tsp baking soda
1 tbsp cinnamon
1/4 tsp nutmeg
1/2 tsp sea salt
2/3 cups of honey or coconut sugar
1/4 cup of ghee or coconut oil
1 egg or flax egg
1 pear, seeds removed
2 cups of carrots
1/3 cup of almond milk, oat milk, coconut milk, or water
1 tbsp apple cider vinegar
Additions: (optional) 2 tbsp raisins, 2 tbsp sunflower seeds, 1 tbsp desiccated unsweetened coconut.
Heat the oven to 350F
Line a muffin tray or a cake pan with parchment paper
Blend together the pear and carrots in a blender.
In a bowl, whisk the honey and egg until smooth and silky. Add the ghee or coconut oil and whisk it further.
Add all the other wet ingredients except for the apple cider vinegar. Mix it well.
Add the apple cider vinegar. Mix gently.
Add the flours and mix until no lumps are visible.
Add the additional ingredients. Mix gently and scoop out the mixture in the muffin tray.
Bake for 35 minutes or until the middle is baked. Do a toothpick test to check.
Cool for 10-15 mins and enjoy.