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Recepty - Carrot Spice Pancake & Baking MixCARROT CAKE COOKIES

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CARROT CAKE COOKIES

CARROT CAKE COOKIES

We just can't get enough of carrot cake everything and think that one of our favorite ways to enjoy it is in the form of a cookie! These cookies have great texture and crunch from the pecans and juicy sweetness from the raisins. Pair them with a glass of milk for a guilt-free dessert (or even breakfast!).

Suroviny: 

  • 2 extra-large eggs
  • 1/2 cup softened butter
  • 2/3 cup coconut sugar
  • 2 tsp vanilla extract
  • 2-1/4 cups FlapJacked Carrot Spice Mix
  • 1/2 cup chopped pecans
  • 1/2 cup raisins

Výživové údaje: 

  • Serving Size: 1 cookie
  • Servings: 40
  • Calories 73
  • Fat 4g
  • Carbs 7g
  • Fiber 1g
  • Sugar 5g
  • Protein 3g

Postup: Pre-heat oven to 375˚. In a large bowl, mix together eggs, butter, sugar and vanilla extract. Add in FlapJacked Mix, pecans and raisins and stir together until all ingredients are well incorporated.
Coat a cookie sheet with nonstick spray (or line with parchment paper). Place a rounded tablespoon of cookie dough onto the cookie sheet and gently flatten. Place the next tablespoon of cookie dough 1" away and repeat until all of the dough is used (you should end up with 40 cookies). Bake for 8 minutes, remove and let cool. ENJOY!

GINGER CARROT DOUGHNUTS

GINGER CARROT DOUGHNUTS

If you're a fan of ginger, you are going to LOVE this recipe! These Ginger Carrot Doughnuts are the perfect sweet, protein-packed snack. Grab a few for an easy breakfast on-the-go!

Suroviny: 

  • 2/3 cup vanilla almond milk
  • 1 large egg
  • 1 TBSP honey
  • 1/3 cup 2% plain Greek yogurt
  • 1-1/4 cups FlapJacked Carrot Spice Mix
  • 1 tsp ginger (divided)
  • 1/4 cup powdered sugar

Výživové údaje: 

  • Serving Size: 1 doughnut
  • Servings: 10
  • Calories 85
  • Fat 2g
  • Carbs 11g
  • Fiber 2g
  • Sugar 7g
  • Protein 7g

Postup:  Pre-heat oven to 350˚. In a large bowl, whisk together almond milk, egg, honey and Greek yogurt. Add in FlapJacked Mix and 1/2 tsp ginger and stir together until all ingredients are well incorporated. Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. (You should have enough batter for 9-10 doughnuts.) Place in the oven and bake for 12-14 minutes. Allow to cool for a couple minutes. Place powdered sugar and remaining 1/2 tsp ginger into a resealable bag and shake to blend together. Place each doughnut in the bag, seal and shake (to coat doughnut). Repeat until all doughnuts are coated. ENJOY!

CARROT SPICE MAGIC BARS

CARROT SPICE MAGIC BARS

What exactly makes these bars so "magic?" We believe that it's the combination of our Carrot Spice mix and all of the delicious add-ins like pecans, white chocolate chips, raisins and coconut flakes. This recipe is as great for dessert as it is for a breakfast-on-the-go option!

Suroviny: 

  • 10 TBSP (1 stick + 2 TBSP) butter, softened
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/3 cup 2% plain Greek yogurt
  • 1 large egg
  • 1/3 cup water
  • 2 cups FlapJacked Carrot Spice Mix
  • 1/3 cup chopped pecans
  • 1/3 cup white chocolate chips
  • 1/3 cup Thompson seedless or golden raisins
  • 1/3 cup unsweetened shredded low-fat coconut

Výživové údaje: 

  • Serving Size: 1 bar
  • Servings: 20 servings
  • Calories 146
  • Fat 9g
  • Carbs 13g
  • Fiber 2g
  • Sugar 9g
  • Protein 5g

Postup:  Pre-heat oven to 350˚. In a large bowl, cream butter and coconut sugar together until smooth. Add in vanilla and Greek yogurt and stir well. Beat in egg, add water and stir again. Slowly add in Carrot Spice mix and blend into wet ingredients. Mix until well incorporated. Add in pecans, white chocolate chips, raisins and coconut and stir.
Coat a 13x9" cake pan with nonstick spray. Pour batter into cake pan and spread out evenly with a spatula (if dough is too sticky, dip spatula in water). Place in the oven and bake for 15 minutes, until edges are golden brown. Remove and let cool for 20 minutes before slicing into 20 equal bars. ENJOY!

CHOCOLATE PUMPKIN MARBLE CAKE

CHOCOLATE PUMPKIN MARBLE CAKE

Oh yes, we eat cake! This decadent and delicious piece of art contains our two favorite ingredients; Chocolate and pumpkin. Great for anytime of the year and with only 2g sugar and full of heart-healthy fats, there's absolutely no guilt. Our version of a marble bundt cake has half the carbs, nearly no sugar but ALL the flavor of a regular chocolate marble cake. Go ahead! Have your cake AND eat it too!

Suroviny: 

  • 1 cup coconut oil
  • 1-1/2 cup Truvia Baking Blend (or 3 cup sugar)
  • 7 Large eggs
  • 1 TBSP Vanilla
  • 1 can (15oz) of canned pumpkin
  • 2-3/4 cups FlapJacked Carrot Spice Mix
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 3/4 cup unsweetened cocoa
  • 3/4 cup 2% milk

GLAZE (optional): 

  • 1/2 cup semisweet chocolate
  • 2 TBSP butter
  • 2 TBSP 2% milk
  • 1/4 cup Powdered Sugar

Výživové údaje: 

  • Serving Size: 1 slice
  • Servings: 20
  • Calories 232
  • Fat 14g
  • Carbs 24g
  • Fiber 3g
  • Sugar 2g
  • Protein 9g

Postup:  Preheat oven to 350°. In a large bowl, with a mixer on medium speed, beat coconut oil and truvia until well blended. Add eggs and vanilla and beat until well blended. Scrape half the mixture into a 2nd bowl. set aside.
IN BOWL #1: Beat pumpkin into the batter until well blended. Slowly add in 1-3/4 cups Carrot Spice Mix, 1/2 tsp baking powder and cinnamon and beat on low speed or fold in with a flexible spatula just until blended.
IN BOWL #2, mix remaining 1 cup Carrot Spice Mix, 1/2 tsp baking powder, milk and the cocoa into the batter just until blended.
Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. To "marble", run the blade of a butter knife around the center of the pan several times drawing the knife back and forth the width of the pan to marble.
Bake at 350° for 50-60 minutes or until a wood skewer inserted into center of cake comes out clean. Let cake cool 10 minutes in pan, then invert onto a rack and cool cake completely.

FOR GLAZE:  In a double boiler, combine chocolate, milk and butter. Bring an inch of water to a boil in the bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Stir in powdered sugar until well blended. Drizzle or pour warm glaze over the top of the cake, letting it drip down the sides. Let stand until glaze is set, about 2 hours, or chill about 30 minutes. ENJOY!