Free from gluten, lactose, sugar and eggs, these muffins can be eaten by: Coeliacs; Diabetics; Lactose intolerants; Gluten intolerants. The ingredients: know what’s special about these muffins Oat flour: has a lower glycemic index and higher soluble fiber concentration. The prebiotic capacity of this flour is a good aid in balancing the intestinal flora. Apple and carrot: used to naturally sweeten these cakes, they have a high content of soluble fiber, are rich in vitamins and phytochemicals such as quercetin (in apples) and beta-carotene (in carrots). These phytochemicals (quercetin and beta-carotene) have antioxidant properties and function as cardiovascular protectors. Recipe Ingredients 3 carrots 3 apples 1 teacup of oat flour (or ground oats) ¼ teacup of vegetable beverage 1 teaspoon of baking powder 1 teaspoon of cinnamon powder Preparation Peel the apples and carrots and cut them into pieces; Put the pieces in a pan and cook them in a little water. Once cooked, mash and leave to cool down In a bowl, combine the oatmeal, the baking powder, the cinnamon powder and the vegetable beverage; Add the cold apple and carrot puree; Put in small tins and decorate with apple sliced into blades; Preheat the oven (200ºC) and then cook for 20 minutes. Preparation time: 40 minutes Quantity: 12 servings Nutrition information Per 100 g Per unit (50 g) Energy (kcal) 120 60 Proteins (g) 3,6 1,8 Carbohydrates (g) 22 11 Lipids (g) 2 1 Fibre (g) 2,6 1,3 Author : Cátia Calisto Meet the Nutrition team of Hospital da Luz network .
