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Pumpkin and Carrot Breakfast Cake

Pumpkin and Carrot Breakfast Cake

Makes 24 small squares

 

Ingredients:

Dry:

1.5 c whole wheat pastry flour

1.5 c rolled oats

1/2 c carrot Vegnola

1 tsp baking soda

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp ground ginger

1/4 tsp sea salt

Wet:

2 tbsp ground flax mixed with 4 tbsp water

15 oz pumpkin puree

1/2 c brown sugar

1/4 c coconut oil

1/4 c maple syrup

Directions:

1- Preheat oven to 350F and grease an 8"x12" dish and line with parchment paper.

2- Mix dry ingredients in a bowl and set aside.

3- Mix together wet ingredients in a separate bowl.

4- Slowly pour wet ingredients into dry ingredients and mix well.

5- Pour into prepared pan and smooth over.

6- Sprinkle extra Vegnola over the top and gently press into the mixture.

7- Bake for 25-35 minutes or until the middle is firm.

8- Remove from the oven, cool and then slice.

9- Serve with yogurt, custard or fresh fruit.

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