This is a really simple raw vegan carrot cupcake. I just used the leftover pulp from the juicer and added a few more ingredients, popped it in a silicone cupcake cup and dehydrated for about five hours or so. Its really tasty and nutritious, plus it doesn't require much sugar or work. I would say that this would be a great breakfast treat for Mother's Day.
(Raw Vegan Carrot Cupcakes Ingredients)
- 1/2 cup of Mixed Carrot and Sweet Potato Pulp
- 1 cup of Raw Oat Flour
- 1 tsp Virgin Coconut Oil
- 1/4 cup of Minced Walnuts
- A few tsp of Chopped Golden Raisins(optional)
- A mix of Cinnamon, Nutmeg, Cardamom and Allspice
- Raw Stevia or Sugar to taste
(Directions)
- Mix the ingredients as you like and pile into your cupcake molds.
- Then, dehydrate at 150 for about five to eight hours or until it has dried to your liking but still contains moisture.
- Top with a nice Cashew Cream Cheese or enjoy plain.
- Enjoy!
