Veggies on the counter

Carrot and Tahini Muffins

Posted in baked goods, desserts by veggies on the counter on March 11, 2013


Some of my culinary experiments don’t turn out as well as I thought they would, either by lacking flavour and/or photographic charisma. Lately, there were at least three dishes I conceptualized, took notes of and photographed, but ended up not posting up here because, well, they weren’t good enough. A weird tasting celeriac and roasted garlic soup, a watery korma, some herb crusted tempeh that turned out too dry after being baked… I’m well familiar with failure and I’m not defeated by it, as I try to evaluate what went wrong, what could have I done better, and so on – the worst part is, I guess, to actually eat those not so well succeeded attempts.


So, when things go wrong, I turn to what I know it’s good – and I’m here talking about these carrot and tahini muffins. I have a (healthy) obsession with tahini. I just love it. I always keep a jar of it in the fridge and another one in the pantry. I have the nasty habit of opening up the tahini jar, take a teaspoon of it, top it up with a few drops of agave nectar, and in it goes. These muffins are dense and nutty in flavour, punctuated by shreds of carrot and toasted sesame seeds. They’re the perfect accompaniment for a cup of tea in the mid-afternoon when, sometimes, that sugar cravings just start to pike up.

muffin collage

Carrot and Tahini Muffins

(for 8 muffins)

Dry mix:

1 cup / 140 g buckwheat flour

1 cup / 120 g brown rice flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon cinnamon

4 tablespoons toasted sesame seeds

wet mix:

1 tablespoon flax seed meal mixed with 5 tablespoons water

1 cup / 250 ml unsweetened nut milk (I used almond milk)

½ cup / 135 g dark tahini

¾ cup /  185 ml agave nectar

1 cup / 108 g shredded carrots (about 1 large carrot)

melted coconut oil or sunflower oil to grease the muffin tins

1. Pre-heat the oven to 175º/350ºF. Grease with sunflower oil or melted coconut oil 8 muffin tins.

2. In a large bowl, sift the flours, baking powder, baking soda, salt and cinnamon. Add the sesame seeds and stir well to combine.

3. In another bowl, whisk together the flax seed mixture, nut milk, tahini and agave nectar, until well incorporated.

4. Add the wet mixture to the dry ingredients stirring well to combine. Finally, add the grated carrots.

5. Pour the mixture into the greased muffin tins. Bake in the oven for 20 to 25 minutes (mine took exactly 23 minutes). Let the muffins cool a bit in the tins before unmolding and transferring them to a cooling rack. Eat!


4 Responses

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  1. Márcia Gonçalves said, on March 12, 2013 at 11:09 pm

    Às vezes é mesmo assim, nem sempre as receitas correm bem infelizmente… Mas o que importa é que esses queques parecem maravilhosos :)
    Ainda não me atrevi a cozinhar com farinhas sem gluten, mas tenho de me por a par disso! E juntar tahini a um queque é ousado, mas ao mesmo tempo uma junção muito interessante, para balancear o doce da cenoura.

    Entendo a tua obsessão pelo tahini, também é daqueles ingredientes que não dispenso na minha cozinha. Até para barrar no pão. ;)

    • veggies on the counter said, on March 12, 2013 at 11:32 pm

      Olá Márcia!

      É mais fácil do que parece cozinhar sem gluten. No que diz respeito a bolos, queques e massas de tartes, tenho tido bons resultados substituindo a farinha de trigo pelas de arroz e trigo sarraceno.

      Também barro o pão com tahini. Depois ponho por cima umas rodelinhas de banana. Tão bom! (:

      • Márcia Gonçalves said, on March 12, 2013 at 11:36 pm

        Obrigada pelo conselho Joana! Tenho de experimentar fazer bolos com essas farinhas :D

  2. David Prissick said, on April 28, 2013 at 6:51 pm

    Oh my goodness. Those muffins look and sound amazing. I also have an obsession with tahini and enjoy trying to find interesting ways of incorporating it into my food.

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