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cW Recipes: Gluten-Free Ginger Carrot Cake and Flax Muffins
GINGER CARROT CAKE
Flaxseeds are a great source of fiber and a modern pantry staple. Incorporate them in these slightly-sweet carrot muffins.

Serves 6

Recipe ingredients

ingredients

  • 1 ½ cups old fashioned oats
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground ginger, fresh or dried (if fresh, add with wet ingredients)
  • 2 tablespoons ground flaxseeds
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots, loosely packed
  • 1/2 cup golden raisins
  • 1/2 cup walnuts, roughly chopped
  • Pumpkin seeds to top (optional)
directions

Directions

  1. Preheat oven to 350 F. Line muffin tin with olive oil or parchment paper.
  2. In a food processor, blend oats to a flour-like consistency.
  3. In a large bowl, whisk together oat flour, baking soda, salt, cinnamon,
    nutmeg, ginger (if using dried) and ground flaxseeds.
  4. In another bowl, whisk together coconut oil, maple syrup, eggs, vanilla
    extract and shredded carrots.
  5. Add wet ingredients to the large mixing bowl. Whisking until combined. Mix in golden raisins and walnuts.
  6. Pour batter into the muffin tins. Top each muffin with pumpkin seeds
    (if desired) and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before serving.

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