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Quinoa Carrot Cake Breakfast Cookies

Leanne Vogel
  • 45 minutes
  • Serves 24

INGREDIENTS

1 cup

Carrot

1/2 tsp

Ginger, ground

1/3 cup

Raisins

2 tsp

Coconut butter

1/2 cup

Maple syrup

3/4 cup

Bob's red mill quinoa, raw

1 cup

Bob's red mill gluten-free all-purpose baking flour

2 tsp

Cinnamon, ground

1 pinch

Sea salt

1 tsp

Vanilla extract, pure

2 tbsp

Grape seed oil

1/2 cup

Flax seed, freshly ground

1 1/2 cups

Water