YMCA Healthy Living Magazine Spring 2020 - Page 17

AUTHOR
MARIKA DAY Accredited Practising Dietitian , Nutritionist , and Digestive Health & IBS expert . She ’ s here to give you real science and evidence around nutrition and wellness . Learn more www . marikaday . com or follow her on instagram . com / marikaday

HEALTHY YOGHURT CARROT CAKE MUFFINS

Makes : 12
These carrot cake muffins are gluten-free and packed with goodness . If you ’ re feeling extra fancy , feel free to top them with a cream cheese frosting ( and you can even add some Greek yoghurt into the frosting too !).
METHOD
INGREDIENTS
1¾ cup gluten-free plain flour 1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg 2 cups grated carrots
½ cup walnuts ( chopped )
⅓ cup extra virgin olive oil or macadamia oil 1 tsp vanilla extract
½ cup maple syrup 2 eggs 1 cup natural Greek yoghurt
½ cup extra walnuts or pecans ( chopped )
1 . Preheat oven to 180 ° C ( 200 ° C degrees , fan forced ) and grease a muffin tin or line with muffin cases .
2 . Place the flour , baking soda and powder , salt , cinnamon , ginger and nutmeg into a large mixing bowl . Stir to combine . Add the carrots and walnuts and stir gently to combine .
3 . In a separate bowl combine the oil , syrup and eggs . Whisk until combined . Add the vanilla and yoghurt and whisk again for 1-2 minutes or until mixed through .
4 . Combine the wet ingredients with the dry ingredients and stir gently until just combined .
5 . Divide the mixture between muffin cups or cases . Top with extra chopped nuts and gently push into muffin mixture . Be sure not to fully submerge the nuts .
6 . Place muffins into the preheated oven and bake for 18 minutes or until a skewer inserted comes out clean .
7 . Allow muffins to cool on a wire rack . If you ’ re feeling fancy you could top these with a cream cheese frosting .
SPRING RECIPES SPRING 2020

CARROT CAKE BLISS BALLS

Makes : 12
These carrot cake bliss balls provide a good source of fibre , are plant-based and use gut-friendly ingredients to give you a nutritional boost . You can have them ready in the fridge or freezer for those times when you ’ re craving a midmorning or afternoon sweet treat .
INGREDIENTS
1 cup walnuts
½ cup rolled oats 4 medjool dates 2 grated carrots
½ cup desiccated coconut plus more for rolling
1 tsp mixed spice
½ tsp cinnamon 1 tsp vanilla extract
⅓ cup almond meal 1 tbsp honey *
* to make this recipe vegan , substitute the honey for maple syrup .
METHOD
1 . Place all ingredients in a food processor and blend until soft and crumbly .
2 . Form into balls and roll in extra coconut .
3 . Store in the fridge or freezer .
YMCA HEALTHY LIVING MAGAZINE 17