My day off yesterday was awesome!
Sometimes we all just need a day to lay low and recharge.
I didn’t get to take pictures of the cow’s but the farmer said they’d be back out tomorrow so I’ll try again then [they were too far away from the fence!].
One of the activities I was dying to do yesterday was to make a batch of carrot muffins.
I have very fond memories of waking up early on Sundays to bake carrot muffins with my Mom as a kid.
I was in the kitchen helping my Mom from the time I could push a chair up to the counter [I’m sure she helped a bit]. She would measure out the ingredients, I would mix it all together, she would place the muffins in the oven, and I would stand at the oven door and watch through the window.
- 1 1/4 cup unsweetened long shredded coconut
- 1/2 cup sweet rice flour
- 1/2 cup chickpea flour
- 1/2 cup quinoa flakes
- 2 tablespoon arrowroot powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/4 teaspoon Himalayan rock salt
- 1/4 teaspoon ground stevia leaf