Whole Wheat Carrot Muffins

(Makes 12 muffins)

Preheat oven to 350 degF.

Combine:
1 1/2 cups Whole Wheat Flour
1/2 cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger

In a separate bowl, combine:
1/2 cup Milk
1/2 cup Apple Sauce
1 Egg
1 tbsp Canola Oil
2 tsp Vanilla Extract
2 cups shredded Carrot

Add wet ingredients to dry and stir to combine. Spoon into muffin pan and bake for 25 mins (check to make sure muffins are cooked through).

Chewy Snack Bars with Quinoa and Flax

(Adapted from "My Favorite Breakfast Bar" on www.veggiemealplans.com)

Preheat oven to 350degF.

Combine in a pan:
1/2 cup diced dried dates
1/2 cup water
and simmer on the stove for about 5 minutes until the mixture thickens. Let it cool for a few minutes.

Combine:
5 teaspoons ground flaxseed (whole flaxseed can be ground in coffee grinder)
1/2 cup water
and let sit for 5 minutes.

Combine the date and flax mixtures.

Mix together:
2/3 cup rolled oats
1/3 cup roasted and ground quinoa (roasted in a dry pan for a few minutes and ground in coffee grinder)
1/4 teaspoon cinnamon
1/3 cup chopped almonds
1/3 cup sunflower seeds
1/3 cup dried cranberries
2/3 cup raisins

Combine wet and dry ingredients.

Coat a 9x9 baking pan with cooking spray and press in the mixture into the bottom of the pan. (Lining the pan with a sheet of wax paper makes it easier to get the cooked bars out of the pan.)

Bake for about 25 minutes and then let cool before removing from pan and cutting.