Follicular Phase Carrot & Pear Cakes

Ingredients:

• 3 tbsp of freshly ground flax seeds

• 9 tbsp water

• 2 cups raw organic oats

• 1/4 tsp sea salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 tbsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamon, 1 tsp ginger

• 1 tbsp pure vanilla extract

• 1/3 cup maple syrup

• 1 large pear roughly chopped

• 1 cup grated carrot

• 1/4 cup melted coconut oil

• 1/4 cup unsweetened non-dairy mylk of your choice

• Optional seeds or nuts to decorate

Instructions:

Preheat oven to 350℉ and line a 12-hole muffin tin with liners.

In a small bowl combine flax meal and water. Stir a few times to combine and then let sit for 5 minutes and watch it form into a gel.

Put your oats, salt, baking power, baking soda and spices in a thermomix or blender. Blend until oats look more like a coarse flour.

After the flax + water has had some time to gel, pour it into the blender with the oat flour mixture. Add the vanilla, maple syrup, pear, carrots, coconut oil, and mylk. Blend until batter has a smooth consistency. You may need to scrape down the sides of the blender a few times and then keep on blending until everything is incorporated.

Portion out the mix between the 12 lined muffin holes - sprinkle a few seeds or nuts on top

Bake at 25 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool completely (the middle may be a bit moist fresh out of the oven) and enjoy or store in fridge for up to a week or freeze for a future treat.