Issue 95 is out now
Leanne Patrick

By Leanne Patrick

11th November 2015

I recently stumbled across my old, once adored, Hummingbird bakery recipe book. I feel a little sad every time I see it since I made the decision to go paleo. Flicking through the recipes I was reminded that I’d managed to replicate their amazing brownies with surprising success. Mostly I try to innovate when it comes to paleo alternatives, however, so I thought I’d take their carrot and courgette muffins and make a delicious real food alterative. Again, the results have been very pleasing so you can expect to see a few more of these over the coming months. Even my veggie hating children loved this, making it a sneaky success.

Leanne Patrick

By Leanne Patrick

11th November 2015

Leanne Patrick

By Leanne Patrick

11th November 2015

Ingredients
• 2 cups coconut flour
• 1 cup ground almonds
• ½ cup honey
• 3 tbsp coconut oil
• 2 tsp baking powder
• 1 tsp cinnamon
• 2 eggs
• 1 grated courgette
• 2 grated carrots

Method
1. Preheat oven to 140
2. Mix together the honey, coconut oil, ground almonds, coconut flour, cinnamon baking and powder
3. Whisk eggs together and add to the mixture, combining well
4. Grate veg and mix through
5. Grease a small loaf tin with coconut oil and mix together
6. Cook for 45-50 mins, or until a knife comes out clean
7. Enjoy!

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