Multigrain Spicy Decadent Gingerbread

• 2 carrots (or zucchini or squash or yams, pumpkin)
• 3 apples (can substitute)
• 1 hand sized amount of whole ginger
• 12 cup raisins
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 12 teaspoons baking powder
• 1 12 cups water
• 3 eggs (increase if you want more protein)
• 1 12 cups uncooked oatmeal
• 1 12 cups whole wheat flour
• 1 12-2 cups plain yogurt
• 12 cup crushed almonds (more or less to taste or another type of nut)
• 12 cup molasses (you can substitute 1 C sugar cane syrup or date syrup for the molasses and brown sugar)
• 12 cup brown sugar (to taste)
• 12 cup ground flax seeds (or any mix of ground seeds i.e. pumpkin, sesame, etc)
• 14 cup whole flax seed
• 1 cup water (add more if needed, you want the batter to be very wet)
• 1 tablespoon vanilla
• 2 -3 tablespoons cinnamon
• 3 cups oatmeal
• 14 whole flax seed
• 1 tablespoon butter
• 2 -3 tablespoons molasses
• 2 tablespoons sugar (more to taste)
• lots sea salt (to taste)

1. 1.
2. Pre-heat oven to 350F.
3. 2.
4. Combine all the ingredients, except topping, into large bowl, stir to combine.
5. 3.
6. Lightly oil baking pans and sprinkle with demerara/turbinado sugar for sweet crunchy crust.
7. 4.
8. Pour mixture into baking pans, filling about 1/2 way full since batter will rise while cooking.
9. 5.
10. Sprinkle topping over batter and bake for 1 hour or until middle of pan is solid aka no longer jiggles.
11. The bread should be very moist.
12. 6.
13. Remove, slice into bars and freeze what you wont eat within a week.
14. It will last forever in the freezer.

carrots, apples, amount, raisins, salt, baking soda, baking powder, water, eggs, oatmeal, whole wheat flour, plain yogurt, almonds, molasses, brown sugar, ground flax seeds, water, vanilla, cinnamon, oatmeal, butter, molasses, sugar, lots sea salt

Taken from www.food.com/recipe/multigrain-spicy-decadent-gingerbread-462617 (may not work)