INGREDIENTS
2 1/2 cups
gluten free rolled oats
1 tsp
baking powder
1 1/2 tsp
cinnamon
1/2 tsp
sea salt
1 tsp
vanilla extract
1/4 cup
dried pineapples
2 tbsp
coconut oil (measure after melting)
1/2 cup
unsweetened applesauce
1/4 cup
maple syrup
1 cup
carrots (shredded)
2
flax eggs (I used flax egg replacements)