Ingredients:

1/2 cup organic raisins
2 cups grated carrot
1 cup grated zucchini

¼ cup of macadamia nut oil (or grass fed butter melted)
1 medium green apple, chopped
3/4 cup shredded coconut
1/2 cup roughly chopped pecans, walnuts or macadamias
1/2 cup rice syrup
2 cups of organic wholemeal spelt (or buckwheat flour for gluten free option)
1 tablespoon organic ground cinnamon
2 teaspoons aluminium free baking soda
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract or powder
2 eggs beaten

Method:

• Preheat oven to 180 deg. C

• Grease a 12 cup muffin tin or line with baking paper.

• Pour 1/4 cup of boiling water over raisins and allow to soak for 10 minutes, drain and reserve liquid.

• Combine carrot, zucchini, apple, pecans and drained raisins in a bowl:  mix well.

• In another mixing bowl, mix together the eggs, oil, rice malt syrup, molasses and vanilla.

• Add to dry ingredients.

• Add reserved raisin liquid if mixture is too dry.

• Spoon into muffin tins and bake for 30 minutes or until an inserted skewer comes out clean.

• Allow to cool in tin for 10 minutes before removing muffins onto a cake rack.

• Serve warm or cold.

Makes 8-12 muffins