Ingredients
- 1 cup rice flour
- 1 cup millet flour
- 1 cup chestnut flour
- 1 Tbsp baking powder
- 2 cups grated carrots
- ½ cup of maple syrup
- 1 cup of rice milk
- 4 oz of pureed tofu
- ½ cup of coarsely chopped walnuts
- 1 cup raisins
Preparation
Preheat oven to 375° F.
In a bowl, mix the rice, millet and chestnut flour, baking powder, raisins, and walnuts. In a separate bowl, mix the grated carrots, maple syrup, soy milk, and tofu. Combine the wet and dry mixtures. Oil and flour muffin pans. Scoop the mixture, distributing it in the muffin pan. Bake for 20 minutes.