These are fantastic and VERY moist! Babycenter has a bunch of amazing groups for various things. One of the groups is dedicated to FPIES and FPIES safe recipes. This is based off of the carrot-apple muffins recipe shown here. I had a bunch of zucchini from our garden this time and very few carrots to work with, so I substituted the carrots with zucchini. L LOVED them!Ingredients:
1 1/2 cups safe flour
1/2 cup organic sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ginger
12 tsp salt
1 cup organic applesauce
1 cup shredded carrots (or in this case, organic zucchini)
1/4 cup melted coconut oil
Preheat oven to 350 degrees. Line muffin tins with papers (and/or place parchment paper on a cookie sheet if you prefer to make cookies). Peel carrots or if you're using zucchini, just cut into pieces and place in a food processor. Either way, make sure the vegetable you use is ground into tiny pieces. Mix dry and wet ingredients separately, then gently combine. batter will be thick and somewhat bubbly:
Spoon mixture onto the cookie sheet:
Bake about 12 - 15 minutes for the cookies or 18 - 20 minutes for the muffins, or until a toothpick inserted in the top of the muffin comes out clean. Enjoy!
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