| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 15 minutes |
| Servings |
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Ingredients
DRY
- 1 cup oat flour
- 1/2 cup rice flour
- 2 Tbsp amaranth flour
- 2 Tbsp potato starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch nutmeg
- 1 pinch salt
WET
- 5 carrots medium, grated
- 3/4 cup vegetable oil
- 1/4 - 1/2 cup plant based milk
- 2 bananas very ripe, mashed
- 1/2 cup brown sugar
- juice from half of blood orange
- 1/2 cup walnuts chopped
Ingredients
DRY
WET
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine your flours, potato starch, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Set of aside.
- In a separate bowl combine your grated carrots, vegetable oil, plant based milk, mashed bananas, sugar and blood orange juice.
- Add in dry ingredients and mix everything thoroughly.
- Quickly add chopped walnuts in the fold-ins, mix through, and immediately transfer the batter into the mini bundts pan. Smooth out the batter and make sure it is distributed evenly.
- Bake in a pre-heated oven for 25 - 30 minutes, or until a skewer inserted down the center comes out dry.
- Remove from oven and cool on a wire rack.
Recipe Notes
Can be served topped with glaze prepared with oranges juice and powdered sugar.
ENJOY!