Carrot Coins with Maple-Balsamic Browned Butter

Ingredients:

1 pound peeled carrots, sliced 1/4" thick (sometimes I do this in a crockpot with baby carrots the lazy way)
1 tbs butter
1 tbs maple syrup
1 tsp balsamic vinegar
1/8 tsp salt
1/8 tsp pepper
1 tsp freshly chopped parsley

Steam carrots until tender, about 15 minutes.

Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally.

Add syrup, vinegar, salt and pepper, stirring until combined.

Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

This Freezes really well.

Carrot Muffins

Ingredients:
1 1/2 cups Pamela’s Ultimate Baking Mix
(or your favorite GF flour plus 1/2 tsp xanthan gum, 1/2 tsp baking soda, 2 tsp baking powder)
1/2 cup crushed GF cereal
1 tsp cinnamon
1/2 tsp nutmeg
1 cup finely chopped carrots
2 eggs, pastured
1/2 cup Sucanat (or brown sugar)
1/4 cup Coconut oil
2/3 cup orange juice (or apple juice)
1/4 cup raisins, soaked
Optional: finely chopped nuts, cranberries, apples

Preheat oven to 425.

Lightly oil stoneware muffin pan with VCO or use paper liners.

Combine baking mix, cereal, and carrots. Beat together eggs, sugar, oil, and orange juice. Stir to combine wet mixture with dry mixture until moistened.

Do not overmix. Fill muffins and bake 20 minutes.

Cool. Eat as is...or Frost with Cream Cheese Frosting