The Whole PK 

• 100g ground almonds

• 40g oats

• 20g dried cranberries

• 20g raisins 

• 20g chopped dried apricots

• 30g mixed seeds (flax, pumpkin, sunflower etc)

• 50g coconut sugar

• 1/2 tsp baking powder

• 1 large grated carrot

• 3 eggs

• splash of vanilla

Turn the oven on to 180 degrees

Mix all the dry ingredients together in a bowl and add the carrot. 

Add the eggs one at a time to keep as much air in the mixture as possible. 

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Spoon into a greased muffin tin

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Bake for 20mins or until the top is springy. 

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Leave to rest in the tin for 10mins before transferring to a cooling rack. 

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Best served with a big iced vanilla latte or matcha latte in the sunshine! 

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