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erinmalin1

Carrot Cake Breakfast COOKIES

For those who prefer to start their day with a cookie or two. These are nutritionally dense and they pack a flavourful whallop of more! And you can always have more because they are g.f., and packed with beta carotene, omega 3's from chia and hemp, fiber and protein from nut flour and whole nuts.


After cooking at the yoga retreat last weekend I am inspired to share my recipes - so I have a goal to publish two recipes a month. Let's see if I can make it happen.



Preheat your oven to 350 degrees

Line a cookie sheet with parchment paper alternately you can use medium muffin tins with parchment cups or just oil them up.


1 cup g.f. oats

1 cup almond flour

1/2 cup g.f.flour (I like Anita's in the blue bag)

1/4 cup chia seeds

1/2 cup of unsweetened coconut

1 cup grated carrots

1 ripe banana

1 apple grated

1/4 cup coconut oil

1/3 cup honey or maple syrup

1 tsp vanilla

2 TBSP hemp seeds

2 TBSP ground flax (if you don't want to use eggs then cover the flax with boiling water and it becomes your egg substitute - voila you are vegan and automatically better than everyone else)

1/2 tsp salt

1 tsp baking soda

1 tsp each of cinnamon and cardamom

1/2 tsp of nutmeg and allspice

2 TBSP grated fresh ginger

1/2 cup chopped pecans



1/4 cup chopped candied ginger - ( I use Fermentaholics organic candied ginger - which does have organic sugar in it so omit if you are going refined sugar free)

zest from 1 orange

2 eggs whisked

1 TBSP apple cider vinegar


Start with the carrots, banana and apple in a bowl and stir in coconut oil, honey, vanilla, apple cider vinegar and eggs (or flax eggs). Stir to combine well. Add the remaining ingredients and scoop onto parchment or into muffin tins. These take some time to bake - I usually set a timer for 22 minutes and then check - you want the top to bounce back when you push on it.











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