|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
BOWL 1 (large):
2 C. whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Optional: 1/3 C ground flax, wheat germ or oats
BOWL 2 (med):
1/2 C brown sugar
1/3 C vegetable oil
1/3 C apple sauce (or crushed pineapple)
zest of 1 orange
1/3 C orange juice
1 tsp vanilla
ADD to Bowl 2:
2-3 large carrots, shredded
1 large green apple, cored and shredded
~1-1/5 C combined: shredded unsweetened coconut, raisins and your choice of chopped nuts (or pepitas)
Preheat oven to 425.
Prepare muffin tray (I grease and flour and add a bit of parchment paper at the bottom)
Whisk together Bowl 1 ingredients
Whisk together Bowl 2 ingredients
Add the shredded ingredients, raisins and nuts to Bowl 2. Stir to combine
Add Bowl 2 to Bowl 1. Stir to combine, and fill the muffin tray.
Set timer for 5 mins and when it goes off, reduce heat to 350.
Bake for ~30 mins or when a toothpick comes out clean(ish).
Let cool in the pan before removing to a rack.