Carrot and Walnut Muffins with Beetroot Icing


2 ½ cups wholemeal spelt flour

1 tsp each of (low allergy) baking powder and bi carb

1 cup walnuts, chopped

1 tbls poppy seeds

½ tsp each of cinnamon, nutmeg and cardamom

1 cup each grated zucchini and carrot


1 cup coconut palm sugar

300g silken tofu


Beetroot icing

1 tbls Beetroot juice

1/2 cup Melrose Omega Spread

1 tbls Natvia


In a bowl mix together the flour, bicarb and baking powder, walnut, seeds and spices. In a separate bowl combine the carrot and zucchini.

Using a hand blender, puree the tofu and add to the vegies. Mix with the veggies. Make a well in the centre of the flour and pour in the veggie mixture. Gently stir to just combine.

Using a spray can of oil or omega Spread, grease small muffin tray. Fill ¾ full with the mixture. Bake at 180oC for about 20 minutes. Test with a skewer.

Allow to cool and make the icing. Mix all the icing ingredients together.