I’m often astounded at how much there is to learn about cooking and how I’ve only just begun scratching the surface. So many ingredients to explore and numerous spices still yet to be tasted. Admittedly it’s a slow process. But cooking with new ingredients is an exploration. Not everything will turn out but it's in the process where the fun and frustration lie.
It took me some time to come around to cardamom. If you've not ventured in to the cardamom world yet, I highly recommend you do. Before I started getting fairly serious about cooking, I had no idea what it was about. It sounded intimidating and certainly not a spice I thought I'd be using in my cooking.
Well I was wrong. Cardamom is a surprisingly versatile spice and works in sweet and savory dishes. Its smell and taste sets it apart in the spice world. My first attempt at playing around with cardamom was curry – an obvious one. I was shocked at just how distinct and flavorful the sauce was. It was one of those: “why didn’t I know about this sooner?” moments.
Since then I experimented with it a handful of times and was burning to use it in a new recipe. With a surplus of almond and coconut flours I decided maybe some baking would be in order.
I rummaged through the cabinets and fridge in hopes that something would inspire me. While tearing things out and shoving them back in, I caught a glimpse of a carrot so I it dawned one me - cardamom carrot muffins. Everyone loves muffins, so why not? They're perfect as a breakfast food or snack. I figured carrots would keep the batter nice and moist and add some texture as well. Plus, vegetables in baked goods are always a good idea.
It worked beautifully with the cardamom and while I was at it, decided some raisins may work well too. So that's how cardamom carrot muffins were born and quickly became a favorite treat.
Chances are, if you're following a gluten free/paleo lifestyle you likely have all these ingredients already on hand. Coconut and almond flour are absolute staples in my house and I always have them in my pantry.
paleo cardamom carrot muffins
- Prep time: 5 minutes
- Total cooking time: 25 minutes
- Makes 12 muffins
- 1 cup almond flour
- 1/2 cup coconut flour
- 5 tbsp melted coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 4 organic eggs at room temperature
- 1 cup organic shredded carrots (about 2 medium)
- 1/4 cup unsweetened almond or cashew milk
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp organic raisins
- large mixing bowl
- muffin tin
- muffin tin lineres
Preheat oven to 350 degrees.
Combine all ingredients in bowl and mix well. You can use a whisk but I found that just using a spatula and mixing everything well is enough.
Line muffin tin with liners and pour in batter. Bake for 25 minutes.
Let cardamom carrot muffins cool completely before serving. They taste even better the next day!