Carrot cake breakfast cookies 

Carrot cake breakfast cookies Original recipe by
I have deviated from the original and what I did is detailed below – 

100g chia seeds

85g wholemeal plain flour

70g porridge oats 

1 tsp baking powder

1 tsp ground ginger

2 tsp ground cinnamon

85g jumbo raisins and cranberries 

1 apple, cored, peeled and grated

1 carrot, finely grated

40g ground almonds 

3 tbsp coconut oil

150ml maple syrup

4 tbsp desiccated coconut
Preheat the oven to 180C (160c fan) and line the two large baking sheets with baking paper.

into a mixing bowl put the chia seeds, Add the flour, oats and baking powder, then the ginger and cinnamon and stir well. Add the dried raisins, apple, carrot and almonds and coconut and stir again.

Warm the coconut oil in a small saucepan (or in the microwave for 30 seconds) until just liquid. Remove from the heat, then stir in the maple syrup. Pour this into the carrot mixture and stir until you have a soft dough.

Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter rounds, then bake for 15-18 minutes or until browned.

Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.