Matcha Mini Bundt Cakes

Ingredients

• 1/4 cup flax meal with 3 tablespoons water
• 1/3 cup canola oil
• 1/2 teaspoon sea salt
• 3/4 cup raw sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 2 teaspoons matcha powder
• 1 cup whole wheat flour
• 1/2 cup whole rolled oats
• 1 cup all-purpose flour
• 3/4 cup unsweetened shredded coconut
• 3/4 cup each shredded zucchini, carrot
• 3/4 cup raisins
• 1 teaspoon cinnamon
• 2 tablespoons chia seeds (optional)

For the Drizzle:

• 1 cup confectioner's sugar
• 1 teaspoon matcha powder
• 1-2 teaspoons almond milk

Preparation

1. Pre-heat to 375° F.
2. Whisk the flax and water together until it's sticky and thick. Then add the rest of the ingredients. Mix well.
3. Pour batter by the 3/4 cup into pre-sprayed mini-bundt pans or into standard bread pans. If using the latter this recipe will make two good-size loaves. I haven't made a standard-size bundt cake with it, so I'm not sure about that, but I suspect it would be close to a full-size cake.
4. Anyway, minis bake at 375 F. for 13-15 and standard bread pans. 20-22. Rack to cool completely before drizzilizziling.