As a doctor, I understand your phobias. I even have some of my own.
I have a fear of rabbits.
Now, it didn’t help that my childhood friend’s family (yup, the same ones from the graveyard story) had an evil possessed rabbit. And yes, many of you might say that rabbits can’t be evil and possessed. I guarantee this one was. He tried hopping after and sinking his long rabbit teeth into anyone that got near him. On one particular occasion, he even chomped down on her brother’s cheek, wouldn’t let go while the kid went running around the house screaming (can you IMAGINE being a small child running with a rabbit hanging off your head) and literally had to be knocked out so they could detach him.
So, needless to say, I already had a baseline fear of rabbits.
When I was in second grade, my parents took my family to the petting zoo. We normally went to the regular zoo (we never went to the Detroit Zoo, but always went to the Toledo Zoo instead, especially at Christmas!). However, this was my first time at a petting zoo, and I was determined to try to conquer my fear of rabbits.
It was not meant to be.
I was calmly petting the rabbit, attempting to overcome my fears, when all of a sudden he whipped his little head around.
The rabbit bit through my middle finger. As in, you could look at my finger from the side, and see straight THROUGH my finger to the other side. It was like those pinhole cameras you made as kids, except this was my FINGER we were talking about.
Surprisingly, I walked calmly over to my parents, showed them the damage the rabbit had done, and then promptly burst into tears (it HURTS when a bunny bites through your finger!!!).
To this day, I still give rabbits a wide berth whenever I spot one, just in case they become tempted to hop up and bite me.
Rabbit Proof Gluten Free Carrot Cupcakes
- 1 lb carrots, shredded (use that food processor!)
- 1 overly ripe banana
- 1/8 c vegetable oil
- 1 egg
- 1/4 heaping cup packed brown sugar
- 2 tsp vanilla
- 3/4 c rice flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 c dried cranberries
- 1/2 c golden raisins
- 1/4 c pepitas (roasted pumpkin seeds)
- Preheat oven to 350 degrees Fahrenheit.
- Shred carrots. I normally toss them into a food processor and just pulse.
- In a mixing bowl or a stand mixer, beat together the banana, oil, egg, brown sugar, and vanilla. Add carrots.
- In a separate bowl, mix together the rice flour, baking soda, baking powder, salt, ginger, and cinnamon into the ingredients are evenly distributed. Stir in the cranberries, raisins, and pepitas into the flour mixture (this will prevent them from sinking in the cupcakes).
- Add the dry ingredients to the wet ingredients and mix until incorporated.
- Evenly distribute mixture into 12 muffin lined muffin cups (those are pretty moist as the final product, so you’re going to need those liners!).
- Bake for 30-35 minutes or until a toothpick comes out clean.
Serve alone or with my goat cheese frosting (recipe to follow!).
P.S. These are quite healthy and great for breakfast, too!