Fiber Bombs

We started these off with a basic carrot cake recipe, and it’s morphed to the point where we don’t believe they’re the same thing whatsoever. We call them Fiber Bombs because there’s so much danged fiber in them, and because they really have an effect upon your system, especially if you’re one who’s a stranger to fiber. To us, they’re just snacks, but to my coworkers? Well, let’s just say “colon health,” shall we?

Fiber Bombs:

  • 1/2 cup pecans or walnuts, toasted and coarsely chopped
  • 2 cups grated raw carrot (about 2-3 carrots)
  • 1 large apple, grated
  • Some Raisins (to preference – maybe a cup or two)
  • 2 cups (280 grams) all-purpose flour (or White Whole Wheat)
  • 3/4 cup golden flax seeds
  • 1/4 cup wheat germ
  • 1/4 cup oat bran
  • 1/4 cup sugar
  • 1/2 cup honey
  • 1/2 cup molasses
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup coconut (unsweetened. if using sweetened, omit the sugar)
  • 1 cup water
  • 1/2 cup flax seeds, ground
  • 3 tbsp olive oil
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
  2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
  3. Finely grate the carrots and apple (an Asian Mandoline works fabulously for this). Set aside.
  4. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
  5. In a separate bowl whisk together the ground flax seed, water, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.

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