Sneak in those veggies where you can!

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Carrot cakes are so well loved so it is only fair that we have a recipe for a healthier option for when the sugar cravings are peaking. This recipe is a breakfast option for fussy kids at breakfast time, you can rest assure to give them a few pikelets to munch on in the morning and send them off to school with something of sustenence in their tummies.

This has to be one of my simplest recipes to date! A recipe where you just throw everything in a food processor or blender, blitz and cook. I cannot make cooking any easier than this!

The best part of this recipe is there is not one speck of flour or refined sugar in these beauties!

Get your kids involved in cooking these delightful pikletes or turn them into bigger pancakes, either way they are scrumptious. 

Carrot, Pear Spice Pikelets 
Makes 12 small or 6 Large
Cook time: 10 minutes

110 grams rolled oats
1 teaspoon baking powder
1/4 teaspoon bicarb soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 medjool dates, pitted
1 pear, skin left on + cored
1 small carrot, cut into 2cm pieces
1 egg
100mls or grams milk of your choice (I used coco-quench to make the recipe dairy free)
1 teaspoon vanilla

Add all ingredients to thermomix - blend 15 seconds/speed 6
Or add to food processor and blitz on medium/high speed until well combined

To cook, heat a non-stick frypan, grease with a little butter, cook pikletes for 2 minutes on each side or until cooked through to your liking.

Serve pikelets with orange flavoured yogurt;
1/2 cup greek yogurt
zest 1/2 orange
1/2 teaspoon honey or coconut syrup - sweetened to your liking.

Optional - serve with fresh or frozen raspberries & an extra [light] drizzle of coconut syrup or honey!

Hope this recipe has you skipping into the kitchen and inspires you to cook!

Happy cooking,
Maddie x


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Tuesday, June 12, 2018 6:39 AM
Well! It is a great test for me after looking at these delicious dishes.as my busy schedule with the custom assignment doesn't allow me to make it.I hope it would be sort out.
Tuesday, June 12, 2018 5:24 AM
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Saturday, June 9, 2018 4:00 AM
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