Lunch - Indian Carrotmuffins

Indian carrotmuffin with a chicory-pear salad

Indian Carrotmuffins

  1. Preheat the oven to 180°C. 
  2. Combine the almondmeal, oatmeal, bakkingpowder, pumpkinseeds, parmesan cheese, turmeric, nigella, salt and pepper.
  3. Pat dry the grated carrots. 
  4. Add eggs, milk and carrot to the almond-cheese mixture and combine thoroughly.
  5. Divide the mixture between the muffin tins and bake in the oven until goldenbrown in approx. 20 minutes.


Chicory salad with pear and pomegranate

  1. Add all the dressing ingredients in a bowl and mix.
  2. Pour the dressing over the chopped chicory and pear, toss and garnisch with poemgranateseeds.

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Indian carrotmuffins

12 pieces 

almondflour 200 g 
oatmeal 50 g 
bakkingpowder 7 g 
pompoenpitten 30 g 
Parmigiano Reggiano 125 g, grated
fresh turmeric peeled and grated
nigellaseeds 1 tsp
salt 1 tsp + extra 
ground pepper 
carrot approx. 300 g, coarsely grated and sqeezed
eggs 4, whisked
(plantbased) mylk 100 ml

Utensils: muffintray with 12 tins, lined with paper or silicon molds

Chicory salad with pear and pomegranate


chicory 2, sliced
pears 2, sliced
pomegranate 1, seeds

lemonjuice 2 tbsp
honey 1 tbsp (or agave/maple/date syrup)
mustard 1 tbsp
oliveoil 1 tbsp
salt and pepper to taste

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