T-2 Days until #urbancraft and a Brand New Recipe!

T-2 Days until #urbancraft and a Brand New Recipe!

I feel like I must be putting good vibes out into the universe, because good things seem to be coming my way lately, and keeping me Very Busy Indeed. (For any who don’t know, I love being Very Busy Indeed.) I just started working at one of my favourite shops in town, Flock boutique (an amazing wonderland of Canadian designers that’s very dangerous for one’s wallet), and I’ll be happily box office assistant-ing at Ottawa’s Fringe Festival. In addition to this, I was selected as an Urban Craft vendor for June 2nd’s edition of the upscale craft show! A baking extravaganza has ensued.

I’ll be featuring 6 flavours of muffins at the show. Most of the recipes already appear on the blog…like this, this, and this. I’ll also have some flavours that I haven’t posted yet, but that I consistently run out of at Social Media Breakfast (and if you can’t make it to Urban Craft, the next Social Media Breakfast will be on Wednesday, June 20. aka My Birthday.) Urban Craft runs from 10am until 2pm this Saturday at the GCTC (Holland at Wellington).

I will have single muffins for $2.75, 6 muffins for $15, and 12 muffins for $27. Please stop by, say hi, and pick up a muffin!

The following is the vegan gluten-free recipe I’ll be featuring at the show. It has a lot going on, but don’t let that scare you off. The ginger and orange come through equally with the chocolate as a pleasant background flavour. The carrot purée helps keep the muffins moist. They have a texture similar to that of a brownie – this muffin makes a lovely breakfast!

Vegan Gluten-Free Carrot Chocolate Orange Ginger Muffins
Makes about 12 muffins

1 cup black bean flour
2/3 cup brown rice flour
2 tbsp tapioca starch
1/3 cup cocoa powder
1/2 tbsp ground ginger
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 1/2 cups steamed carrot purée, cooled (see recipe below)
1 cup sugar
1 tbsp orange zest
1/4 cup orange juice (preferably fresh)
2 tbsp lemon juice (preferably fresh)
1/2 cup canola oil
3/4 cup candied ginger, homemade or store-bought, chopped

Preheat oven to 375 F. Line a muffin tin with paper or silicon liners.
Use a sieve or sifter to incorporate more air into the muffins. Sift together black bean flour, brown rice flour, tapioca starch, cocoa, ginger, nutmeg, baking powder, baking soda, and salt into a medium bowl. Whisk to combine dry ingredients further.

In a separate bowl, combine sugar and orange zest. Using your fingers, rub the zest into the sugar. Add the carrot purée, orange juice, lemon juice and canola oil. Stir together well.

Add dry ingredients to wet ingredients and stir to combine. Fold in the chopped candied ginger.

Divide batter evenly between muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the centre of a muffin comes out (relatively) clean. I opt for underbaking these muffins, as I find gluten-free products tend to dry out faster.

Carrot Purée
(makes approximately 1 1/2 cups)
4 to 5 medium carrots, peeled and coarsely chopped
1/3 cup freshly squeezed orange juice

Combine carrots and orange juice in a microwave-safe container with a lid. Microwave, covered, on High for 5 minutes. Check with a fork to see if carrots are tender. If not, cook 1 or 2 minutes longer and check again. When tender, use an immersion blender or a stand blender to purée the mixture. Let cool and it is ready to use!