Friday, March 8, 2013

Breakfast Carrot Cakes

This started as an attempt at a healthier, vegan carrot cake and evolved into a breakfast treat.  Lots of healthy, yummy goodness like carrots, pineapple, coconut, oats, walnuts baked into cookie shaped cakes.  Sure you can bake these in muffin tins but I prefer the way they bake when you just drop them on a baking sheet. 
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Makes 6 large or 12 smaller snack size

1/3 cup. maple syrup
1/2 cup unsweetened applesauce
1 Tbsp ground flax seed
1 tsp. vanilla extract

1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 cup quick oats (or rolled oats lightly ground in a blender)

1/2 cup grated carrot
1/2 cup chopped pineapple (fresh or frozen/thawed) or sub raisins
1/2 cup finely chopped walnuts or pecans
1/2 cup unsweetened shredded coconut


Pre-heat oven to 375 degrees.

In a large mixing bowl add maple syrup thorugh vanilla, set aside. 

In another bowl, add flour through oats and whisk.  Add these dry ingrededients to the wet ingredients and stir but don't overmix.

Fold in carrot, pineapple, nuts, and coconut.

On a lightly greased or parchment lined baking sheet dollop the the mixture into somewhat round shapes and then lightly press the top to flatten a bit.  Bake for 20 minutes.

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