UCLBS Recipes

Sue's Savoury Carrot Muffin/Loaf

1 cup leeks (white part) - very finely diced
1 cup celery - very finely diced*
6 cups carrots - very finely grated*
1/2 cup oil (or up to 2/3 cup oil)

3 Tablespoons (tender) celery leaves - finely chopped
4 teaspoons fresh thyme or 1 teaspoon dried

2 cups ground almonds
1/2 teaspoon baking soda
2 teaspoon Kosher salt
1/8 teaspoon pepper

1 egg - beaten

*Note: If necessary, carefully de-string celery and peel carrots.

Sauté leeks, celery and carrots in oil until tender. Use several pans or in batches if necessary. Add celery leaves and thyme when veggies are almost tender. Cool slightly.

Mix almonds, baking soda, salt, and pepper together. Add sautéed veggies and herbs and mix together.

Add egg to rest of ingredients mixed together.

Bake at 350°F.

Muffins: 2 Tablespoon size for 20 minutes.
Muffins: 1/4 cup size for 30-40 minutes
Loaf: 3" x 5" for 50 minutes (makes 3)
Loaf: 4" x 10" for 60-75 minutes