Low Carb Carrot and Cauliflower Muffins with Basil Pesto Cream

26 September 2016

There are often times when my craziest health combos become my most favourite meals. And this recipe in particular has to be one of my top 5 favourites. I literally had cauliflower, carrots and eggs in my fridge (you know how it goes when you haven’t had time to grocery shop), and so I decided to combine these ingredients into a quiche of sorts… and then these muffins happened instead. The natural sweetness of the carrots make these muffins particularly delicious – I may even try making a dessert version of this recipe at a later stage. But for now lets keep things savoury and get you in on the recipe…

Makes 16 muffins | Ready in 40 mins

Ingredients

For Cauli-Carrot Muffins

1 head cauliflower – chopped

5 large carrots – grated

1 tsp. cumin

¼ tsp. cloves

1 tsp dried oregano

½ cup coconut flour

3 large eggs – lightly beaten

½ tsp. Pink Himalayan salt

1 tsp. baking powder

Grated parmesan (optional)

Ingredients For Basil Cream

1 punnet fresh basil

½ cup extra virgin olive oil

¼ tsp. Himalayan salt

¼ cup pine nuts

¼ cup tahini

1 tsp. fresh lemon juice

1 tbsp. white balsamic vinegar

½ tsp. xylitol

Instructions

Preheat oven to 180°C

Step 1:

Grease ovenproof muffin tray with olive oil spray and cook, and dust with coconut flour. You can also use paper cupcake holders to make presentation easier.

Step 2:

Place chopped cauliflower into a food process and blend until cauliflower forms rice like granules. If your food processor is small, rather do bits at a time to ensure all parts are well granulated.

Step 3:

Add grated carrot to cauliflower and blend for 30 seconds until both carrot and cauliflower is well broken down and combined.

Step 4:

Remove carrot and cauliflower mix from food processor and add to a large mixing bowl. Add beaten eggs and coconut flour, baking powder, salt, herbs and spices and stir thoroughly to form a dough.

Step 5:

Place generous spoonful’s of the dough mixture into each of the muffin tray dividers. Sprinkle with a little parmesan (optional). Place in the oven and bake for 20 minutes or until golden brown on top.

Step 6:

While muffins are baking, prepare pesto. Add all pesto ingredients to blender and blend thoroughly for 30-40 seconds until all ingredients are well combined. Remove form blender and place in a small serving dish.

Step 7:

Once muffins are golden brown, remove from oven and allow to cool. Once cooled, place on serving tray and top with generous spoonfuls of the basil pesto cream.

Tips: Serve alongside your favourite protein. Bake in bulk and freeze 2-3 in small containers for school and work lunches.

Enjoy!

Yours in Health Always,

Cara-Lisa

@caralishious

xoxo