One thing I didn’t do this weekend….take pictures. Whoops.
One thing I did do…make another batch of these.
Friday we celebrated Clare turning twenty six at Bang! I was 89 years old though and had to leave early to tuck myself into bed. I had an offensively early wake up call. #lame
Because on Saturday we completed our FINAL long run and it feels sooooo good. This run was all about running slow and for about the same amount of time it will take to race the marathon. I’m confessing this out loud to perhaps hold myself accountable to my goal time, but…I’m shooting for sub 3:35 for a BQ, but will be ecstatic with a 3:30.
After the run, I ate a stack of carrot cake pancakes and then we did some vineyarding all day.
In Virginia, vineyarding is a verb.
And then Sunday I made another batch of these muffins! I’m telling ya’ll, they’ll become your go to muffin. And then you can whip up some frosting and you’ve got instacupcakes.
And they’re vegan.
I found sprouted spelt flour in the whole foods bulk bins and I just love it. It’s basically a flour version of Ezekiel bread. It’s still tender enough that you won’t end up with hocky pucks, but a whole grain that’s sprouted so you also won’t end up with an obnoxious blood sugar spike either. You feels me? You could totally use whole wheat pastry flour though or regular ole all purpose or maybe even oat flour although I haven’t tried that variation yet so I can’t promise results. Anyyyyway, here’s the recipe!
Carrot Cake Muffins & Cupcakes
1 1/2 cups sprouted spelt flour
1/3 to 1/2 cup coconut palm sugar**
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp sea salt
1 1/2 cups unsweetened applesauce
1 tsp vanilla extract
1 cup carrot shredded
Now you have a perfectly delicious muffin, but if you’re feeling frisky you can make some frosting. I highly, highly recommend this. This stuff can get smeared on pretty much anything. My fav is apples and graham crackers.
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