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Carrot Cake Power Scruffins

6 Servings Recipe By

Ingredients

  • 1 tablespoon Flaxseed, Ground
  • 3 tablespoons Water
  • 1 cup Flour, Whole Wheat
  • 1/2 teaspoons Baking Powder
  • 1/4 teaspoons Kosher Salt
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1/2 cups Rolled Oats
  • 1/2 cups Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Olive Oil
  • 1 cup grate Carrot
  • 1/4 cups Raisins
  • 1/4 cups Walnuts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 scruffins
  • 304 Calories
  • 9g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 140mg Sodium
  • 52g Total Carb
  • 5g Fiber
  • 23g Total Sugars (Includes 16g Added Sugars)
  • 6g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Oh She Glows for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix the ground flax and water and set aside for 5 minutes.
  2. In a large bowl, combine the whole wheat flour, baking powder, salt, pumpkin pie spice in oats.
  3. In a medium bowl, combine the maple syrup, vanilla, oil and the flax/water mixture.
  4. Add carrots.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fold in raisins and walnuts.
  7. Divide into large circles (4" in diameter) on a parchment lined baking sheet.
  8. Bake at 350 for 25 minutes.
  9. Flash freeze.
  10. Divide among gallon size freezer bags, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Reheat in microwave for 30-60 seconds, or until heated.

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