INGREDIENTS
1 1/4 cups
Carrots, loosely packed
1/8 tsp
Ginger, ground
2
Eggs
1 can
Coconut milk, full fat refrigerated
1 cup
Quinoa, cooked
1/8 tsp
Allspice
1 tsp
Baking soda
1/2 cup
Brown sugar, organic dark
1 tbsp
Cane sugar, powdered
1/2 tsp
Cinnamon
1/4 cup
Kamut flour
1/8 tsp
Nutmeg, ground
1/2 tsp
Salt
1/2 cup
Spelt flour
1 tsp
Vanilla
1/2 tsp
Vanilla extract, pure
3/4 cup
Whole wheat pastry flour
1/3 cup
Coconut oil
1/4 cup
Coconut, unsweetened toasted
1/2 cup
Walnuts
1
Muffins
1/2 cup
Chobani pineapple greek yogurt
1
Coconut whip