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The "3 C's" Carrot-Cake Crumpets

The “3 C’s” Carrot-Cake Crumpets

Healthy Cooking with Ally Sparrow

Yields4 ServingsTotal Time20 mins

Diving into these protein rich, nutrient dense crumpets in the morning will leave you feeling satisfiedly full AND totally guilt free. With the organic carrots from the farm, the fresh local yoghurt to the powdered flaxseeds, these crumpets will leave your body smiling. Good Carbs and Good Sugars are not bad for you and hey, who doesn't love a little bit of sweetness in the morning!? I certainly do.


Ingredients
 2 cups Self raising whole-wheat flour
 1 tsp Baking powder
 3 tbsp Flaxseed powder
 ½ tsp Baking soda
 1.50 tsp Pink Himalayan salt
 2 tsp Cinnamon
 1 tsp All spice
 ½ tsp Powdered ginger
 2 Eggs
 ½ cup Jersey Milk Yoghurt
 1 ¼ cups Full cream milk
 2 tbsp Honey
 1 tsp Vanilla extract
 11 ½ cups Grated carrot (2-3 medium carrots)
 1 cup Canned crushed pineapple (drained well**)
For Serving (Optional)
 1 cup Jersey Milk Yoghurt plain
 1 tbsp Honey
 ½ cup Roasted coconut flakes
 Toasted almonds/or any nut of choice
 Gooseberries

Preparation Method
1

In a large bowl, whisk together the dry ingredients.

2

In a medium bowl, combine the eggs, the yoghurt, milk, honey and vanilla. Whisk until well combined.

3

Pour the wet ingredients into the dry and stir until just combined. Gently fold in the shredded carrots and crushed pineapple.

4

Heat a frying pan or two ready for the cooking. Spray lightly with cooking spray. Scoop about a quarters worth of a cup of batter onto the heated pan. Cook on the first side until bubbles begin to form and the bottom sides of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more.

5

Whisk together the 1 cup plain yogurt and 1 tablespoon raw honey. Serve pancakes with the honey yoghurt, coconut, gooseberries, nuts and another small drizzle of honey and voila!


Gardener’s Wife Veg Box

R185.00

The Gardener’s Wife packs a special weekly treat for you. Enjoy the first of the harvest with the freshest seasonal veggies and a few choice extras. This is a box for food lovers as the seasonal freshness and weekly variety sings of the vibrancy and variety of the latest harvest.

This veg box will vary from week to week and will be packed with goodness!

Ingredients

Ingredients
 2 cups Self raising whole-wheat flour
 1 tsp Baking powder
 3 tbsp Flaxseed powder
 ½ tsp Baking soda
 1.50 tsp Pink Himalayan salt
 2 tsp Cinnamon
 1 tsp All spice
 ½ tsp Powdered ginger
 2 Eggs
 ½ cup Jersey Milk Yoghurt
 1 ¼ cups Full cream milk
 2 tbsp Honey
 1 tsp Vanilla extract
 11 ½ cups Grated carrot (2-3 medium carrots)
 1 cup Canned crushed pineapple (drained well**)
For Serving (Optional)
 1 cup Jersey Milk Yoghurt plain
 1 tbsp Honey
 ½ cup Roasted coconut flakes
 Toasted almonds/or any nut of choice
 Gooseberries

Directions

Preparation Method
1

In a large bowl, whisk together the dry ingredients.

2

In a medium bowl, combine the eggs, the yoghurt, milk, honey and vanilla. Whisk until well combined.

3

Pour the wet ingredients into the dry and stir until just combined. Gently fold in the shredded carrots and crushed pineapple.

4

Heat a frying pan or two ready for the cooking. Spray lightly with cooking spray. Scoop about a quarters worth of a cup of batter onto the heated pan. Cook on the first side until bubbles begin to form and the bottom sides of the pancakes are lightly brown, about 2-3 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more.

5

Whisk together the 1 cup plain yogurt and 1 tablespoon raw honey. Serve pancakes with the honey yoghurt, coconut, gooseberries, nuts and another small drizzle of honey and voila!

The “3 C’s” Carrot-Cake Crumpets
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