Raisin Cakes

Raisin Cakes
These would be fine made with milk & regular flour, for those who aren’t allergic to those!
Set to thaw/soak for an hour or more:
2 frozen cubes of seed milk (a frozen cube is about 2 Tbsp.)
2 frozen cubes of apple juice
bring up to 1 cup with water & add
½ cup raisins
After soaking, whisk in 1 egg & add to dry ingredients:
1 cup oatmeal, ground
½ cup brown rice flour
¼ cup tapioca flour
½ tsp. salt
½ tsp. baking soda
1 tsp. cinnamon
sparing dash each nutmeg, cloves, ginger
¼ cup soy oil
Divide among 12 cupcake-paper-lined muffin cups. Top with the following mixture:
Blend together (in blender):
½ cup oatmeal (or a little less)
¼ cup raisins
¼ cup toasted pecans
Mix in: 1/8 cup soy oil
Spread over batter in muffin tin. Bake 20 minutes @400F.
They came out of the paper wrappers much better after they’d cooled.