Preheat oven to 325°.

2 cups grated coconut
¹/₂ cup chopped pecans
¹/₄ cup rice flour
¹/₄ cup soya flour
2 cups grated carrots
¹/₄ cup oil
³/₄ cup maple syrup
3 tbsp orange juice concentrate
1 tsp vanilla

Lightly toast the coconut and pecans. Mix dry and wet ingredients separately before combining them. Mound batter with a tablespoon onto an oiled baking sheet and bake 15-20 minutes; turn on the broiler for the last minute to toast the tops.

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