Breakfast Carrotie

Busy. That's what I've been these past few weeks and it's only going to continue (or actually get worse). But I love my classes, and it is so worth it!

This recipe was born from the 3 eggs that I had in my refridgerator that needed to be used because they had been in there for over a month! That's pitiful, I know, but it has brought some tasty results. It is a similar idea to my Fruity Vegan Oatmeal Bake, but is more cakey and has carrots!

Meagan's Breakfast Carrotie

1/4 cup organic coconut flour + 3 Tbsp

1/2 cup organic coconut oil

3 real eggs

1 tsp vanilla

1/2 - 1 tsp sea salt

1 cup packed shredded carrots

1 cup soaked GF oats (1 cup oats, add a glug of apple cider vinegar, water to cover - let sit on counter overnight, then lightly drain off water and use)

3/4 cup organic raisins

1 handful almonds

1 Tbsp pecans

1 1/2 tsp cinnamon

1/2 tsp baking soda

1 1/2 tsp baking powder

3 tsp stevia powder

To make your carrot-ie:

1. In a small bowl, crack eggs, add vanilla, salt. Beat until glossy yellow.

2. Add to the bowl: oatmeal, coconut flour. Beat until incorporated. Add cinnamon, stevia.

3. Mix in raisins, carrots, nuts.

4. Stir in leaveners, and pour in melted coconut oil. Mix well!

5. Put into (this doesn't pour) an 8x8 pan and bake at 350 for about 30 minutes.

I originally thought that I added to much coconut flour because in the end the mixture was quite viscous, however, due to the amazing properties of coconut flour, it was fine! Feel free to reduce coconut flour by 1 T for runnier batter and moister product. Oh, and I almost forgot! Happy October! And happy Fall to those of you NOT in Southern California.

5/29/11
I just found this recipe as a "draft" saved on my dashboard! How odd that I didn't post it. For those of you who like oatmeal breakfast cakes - this is for you. 
-Meagan