Ok, so I made up the word “travelcakes”… but I didn’t want to steal the name from Oh She Glows! Besides, I was baking these to take on our Redemption Trip to kayak the Colorado River, that is the travel part. The cake part? Well, they are like pancakes; portable, flat and round; not to mention have a cake-like consistency.

We liked these so much, that I baked a second, double batch the next day (recipe below). I also modified it a bit towards our taste buds – we are not huge fans of nutmeg or ginger.

Without further delay I present to you the moist, delicious, carrot pineapple travelcakes!

Carrot Pineapple Travelcakes

Makes 12 travelcakes:

2 c. spelt flour
1 tsp. baking power
1/2 tsp. sea salt
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
2 tbsp. extra virgin, unrefined coconut oil
3/4 c. maple syrup (OR 3/4 c. sweetened vanilla almond milk)
2 tsp. vanilla
Flax egg: 1 tbsp. ground flaxseed + 3 tbsp water, mixed and set aside for 5 mins
1 c. oats
2 c. shredded carrots
1/2 c. raisins (OR 1/2 c. dried tart cherries – SO GOOD, I actually prefer the cherries over the raisins)
1/3 c. chopped dried pineapple
1/2 c. chopped walnuts
Unsweetened coconut, for garnish
Preheat oven to 350°F

In a small ramekin, mix the flax egg and set aside. In a large bowl mix all of the dry ingredients together. In another bowl combine the wet ingredients (shredded carrots, vanilla, oil, maple syrup or almond milk, and flax egg). Add the wet ingredients to the dry and mix until combined, being careful not to overmix; spelt flour can be overworked. Stir in the walnuts, dried pineapple and raisins or dried tart cherries. Scoop 1/3 c. mixture onto baking sheet sprayed with oil – this made 12 for me. Sprinkle each travelcake with unsweetened coconut before placing into the oven.
Bake for 25 minutes or until edges are golden brown.