 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | unbleached ultra grain | 1 1/3 | tablespoons | flaxseed meal | 1 1/3 | tablespoons | oats, old-fashioned rolled | 1 3/4 | tablespoons | light brown sugar | 1/4 | teaspoon | baking soda | 1/8 | teaspoon | baking powder | 7/8 | dash | salt | 1/4 | teaspoon | cinnamon, ground | 1/3 | medium | Carrots (grated or puree) | 1/4 | cup slices | apples, peeled, cored and shredded | 2 7/8 | almond | almonds | 1/2 | teaspoon | unsweetened cocoa powder | | ounce | roasted seaweed for sushi, tear 1/2 of sheet into | 1/8 | teaspoon | vanilla extract | 1/4 | medium | eggs, beaten | 2/3 | fluid ounce | milk | 7/8 | serving | mini milk chocolate chips |
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Steps
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Sequence
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Step
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| | 1 | Mix all dry ingredients in a large bowl. | | 2 | Mix milk, eggs, vanilla, and carrots if using pureed in a small bowl. | | 3 | Slowly add liquids to dry, mixing just until moist. | | 4 | Stir in chocolate chips. | | 5 | Fill paper liners or muffin pan 2/3 full with batter. | | 6 | Bake at 350 degrees for 15 to 20 minutes. Store in refrigerator. |
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