Ingredients
- 3 tablespoons Linwoods Milled Organic Flaxseed
- 8 dried apricots, chopped
- 1 medium banana, mashed
- 2 handfuls whole walnuts
- ½ cup apple juice
- 4 tablespoons brown rice syrup or honey
- 2 tablespoons extra virgin olive oil
- 1 cup grated carrots
- Pinch of sea salt
- 1&1/4 cup / 165g wholewheat or brown rice flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 180°Celsius, 160°C fan assisted or 350°Fahrenheit.
- Line a generous muffin tray with 10 paper cases.
- In a large bowl, mix the apricots, banana, walnuts, apple juice, honey, Linwoods Milled Organic flaxseed and oil. Stir through the grated carrots and salt. Set aside.
- In a separate bowl, sieve the flour with the baking powder and cinnamon. Make sure the baking powder doesn’t stick in one place.
- Make a well in the centre of the flour and scoop the wet mixture into it. Let this party, singing loudly helps!
- Spoon the dough into your cupcake liners. You’re aiming for exactly 10 cupcakes.
- Bake for 40 minutes. Remove from the oven and let your nostrils dance.