Gluten-Free “Camille”: a perfect breakfast

created by Eloisa Faltoni
Gluten-Free “Camille”: a perfect breakfast

The “Camille” is a sweet for breakfast, typical of Italy. These are tasty muffins with carrot and orange that became very fashionable in the ’80s, with the wave of concern for a healthier diet. Today I propose a version of this sweet even more delicate and gluten-free, perfect for all tastes.

This recipe is for about 12 pieces.


Camille Print This
Phase 3 Serves: 3 Prep Time: Cooking Time:


  • 3/8 cup of Oat flour
  • 3 tablespoons of tapioca flour
  • 4 carrots
  • 3/8 cup almond flour
  • 4 and 1/2 tablespoons of sunflower oil
  • 3 eggs
  • 35 gr of chickpea flour
  • Orange zest
  • 4 tablespoons birch xylitol
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 160º C (320º F)
  2. Put the eggs and the birch xylitol in a bowl and beat until obtain a clear and foamy compound
  3. Wash and peel the carrots and put in a blender until finely chopped
  4. Add the carrots to the eggs compound and beat until homogeneous
  5. In another bowl, mix all the flours, the cream of tartar and that baking soda; then incorporate them to the eggs and carrots compound
  6. Add the sunflower oil and the orange zest and beat until homogeneous
  7. Distribute the compound in paper muffin molds
  8. Bake for 25 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete Breakfast add 1/3 of healthy fat portion and phase fruit.



AVISO PARA CELÍACOS: revisar siempre que los productos que uséis sean certificados sin gluten, para quien tenga dudas al respecto puede informarse en este artículo: Simbología sin gluten.

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