Shared by Chef Ciminera of Food for Kids TV

Ingredients:

1¾ cup whole wheat flour (Bobs Red Mill)
¾ cup crushed flax seeds
1 cup organic brown sugar
¾ cup milk
¾ cup instant
2 teaspoon baking soda
1 teaspoon baking powder
5 carrots shredded
1 pinch of salt
2 fresh apples skinned and shredded
2 brown organic eggs (Organic Valley)
 
Preparation:

Combine all of the dry ingredients and mix with a hand blender on low speed. Add the wet ingredients and continue to mix. Place in a non stick cooking muffin tray and bake in a 375 degree oven until brown.

Health Benefits:

Flaxseeds are rich in alpha linolenic acid (ALA), an omega-3 fat that is a precursor to the form of omega-3 found in fish oils called eicosapentaenoic acid or EPA. Since the fats are found in their isolated form in flaxseed oil, it is a more concentrated source of ALA than the seeds themselves (although it doesn’t have the other nutrients that the seeds do). ALA, in addition to providing several beneficial effects of its own, can be converted in the body to EPA, thus providing EPA’s beneficial effects. For this conversion to readily take place, however, depends on the presence and activity of an enzyme called delta-6-destaurase, which, in some individuals, is less available or less active than in others. In addition, delta-6-desaturase function is inhibited in diabetes and by the consumption of saturated fat and alcohol.