Calories: 231
Fat (of which saturated fat): 9.5 g (1.5 g)
Carbohydrate (of which sugar): 35 g (13 g)
Salt: 0.7 g
makes 12
2 1/2 cups gluten-and wheat-free baking flour blend
4 teaspoons gluten-free baking powder
1/2 teaspoon xanthan gum
1 teaspoon ground allspice
2/3 cup firmly packed light brown sugar
1/4 cup sunflower seeds
1 2/3 cups grated carrots
finely grated rind and juice 1 small orange
2 eggs, beaten
2/3 cup unsweetened soy milk
1/3 cup plus 2 tablespoons sunflower oil
1 teaspoon vanilla extract
Preheat the oven to 400°F. Place 12 baking cups into a muffin pan.
Sift the flour, baking powder, xanthan gum, and allspice into a large bowl. Stir in the sugar with 3 tablespoons of the sunflower seeds, the carrots, and orange rind.
Lightly beat together the orange juice, eggs, milk, oil, and vanilla with a fork and stir into the dry ingredients, mixing to make a batter—it will be a little lumpy.
Spoon the batter into the baking cups and sprinkle with the remaining sunflower seeds. Bake in the oven for about 20 minutes, or until well risen and golden brown. Serve warm.