Freebies

  2 cups flour

7/8 cup honey

1 1/2 teaspoon sifted soda

2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 cups shredded carrots

1/2 cup each nuts, flaked coconut, craisins, shredded apple

3 eggs

1 cup oil (I use 1/2 butter, 1/2 coconut oil)

2 tsp vanilla

Mix all, spoon into cupcake papers mostly full. It makes 17 for me. Bake 350 degrees 25 minutes.

For a medium size sweet potato, cut it into 6-8 pieces and microwave it on a plate for five minutes. When it cools, put a cup of the cooked sweet potato in a food processor with 7/8 cup flour. I use Vitacost’s Gluten Free. Add 1 teaspoon of garlic salt and 1 tablespoon of minced fresh rosemary and process with the metal blade in a food processor until the dough forms a ball. Take out a small handful and roll it out a bit thinner than pie dough on a flour dusted silicon pad or with plastic underneath.  Flip the flattened fry bread into your hand and carefully lay it into hot oil (I use organic virgin coconut oil.) Be careful not to burn yourself. If there’s a lot of oil, it’s easy to splash it onto your hand. Fry about a minute or until it’s golden on the bottom. It will bubble up. Turn and fry on the other side for 20-30 seconds or until golden. Take out and repeat until all the fry bread is fried.