The gorgeous Vanessa from Superfoods for Kidz is sharing a yummy back to school lunchbox treat with us today.
Vanessa cooks gluten free with her thermomix and uses lots of superfoods.
Today, we have some gluten-free, dairy-free, egg-free, nut-free muffins. Hopefully these will be able to suit most school requirements!
Carrot, zucchini and pineapple muffins
Okay, so this is what you need:
300g brown rice flour (make first in the thermomix)
140g carrot, roughly chopped
110g pineapple, roughly chopped
50g zucchini, roughly chopped
130g coconut oil
1/2 cup date water (water that is left over from soaking dates)
1 cup dates, soaked
2 tbs chia seeds
2 tbs honey
2 tsp baking powder
1 tsp cinnamon
1 tbsp vital veggie power
Okay, so this is how you do it:
Place all ingredients in your Thermomix and mix well on speed 6 for around 30 seconds, using the spatula to assist.
If you are not using a Thermomix – finely grate the carrot and zucchini and chop pineapple into small pieces and then mix with the other ingredients
Bake in a moderate oven for around 22 mins until they spring back when touched.
It is a big mixture – I made 18 normal size muffins and 6 baby ones.
Freeze the leftovers for lunches!
Thanks so much Vanessa ! If you are keen on more recipes like this, check them out on the Superfoods for Kidz website.
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