It’s Easter time! As kids, I’m sure we remember getting Easter baskets filled with candy, going on Easter egg hunts, coloring Easter eggs…it’s so much fun! However, the one drawback now is that we realize that eating lots of candy is not good for us…or our kids! Of course the piece of candy here and there is not a problem, as we don’t want to deprive our kids, but let’s have a healthy treat to offer in place of lots of candy: Easter Carrot Cakesters! These little cakesters are perfect snacks that satisfy our sweet tooth, the healthy way! Mr. Cottontail would approve, I’m sure of it!
Keeping our bodies in shape is hard work…and yes it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guess work away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
EASTER CARROT CAKESTERS
3/4 cup oat flour (or you can use regular oats and grind them into flour)
1/2 cup coconut flour
1TB baking powder
1/2 tsp. sea salt
1 TB cinnamon
1/2 tsp. each: ground nutmeg, ground ginger
8-12 packets stevia, Splenda, or fav sweetener
1 cup egg whites, lightly beaten
1 cup grated carrots
1 TB coconut oil, melted
1/2 cup unsweetened applesauce
1/4 cup nonfat, unsweetened almond milk
2 TB vanilla extract
How to Prepare
1 Preheat oven to 350 degrees.
2 Spray a12 muffin tin (or (2) 6 muffin tins) with non-stick cooking spray. Set aside.
3 In a large bowl mix oat flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and sweetener together until well blended.
4 In a separate bowl, whisk together egg whites, carrots, coconut oil, apple sauce, almond milk and vanilla until well blended.
5 Add the egg mixture to the dry ingredients and mix well until just blended (don’t over mix).
6 Spoon the mix evenly into each of the 12 muffin cups.
7 Bake for about 25 minutes, or until knife inserted into the center of the muffin comes out clean. Enjoy!
Per serving (1 cakester): 63 calories, 4 grams protein, 7 grams carbohydrates, 2 grams fat
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.