Coconut Carrot Flapjacks
This high protein, high fiber, low glycemic carrot cake craving hits the spot!
Equipment
- 8x8 baking pan
Ingredients
- 1 cup carrots, shredded
- 1.5 cup rolled oats
- 1/3 cup chia seeds
- 1/4 cup shredded coconut
- 1/3 cup granola
- 1 cup plant-based milk, unsweetened I used Coconut milk in this recipe
- 1/3 cup Coconut Nectar syrup, or Maple syrup
- 1 flaxseed 'egg' 1 tbsp ground flaxseed mixed in 3 tbsp water, let sit at least 5 min.
- 1/2 tbsp cinnamon
- 2 tbsp raisins optional: chopped dates
- 1/2 tsp salt
Instructions
- mix all ingredients in a mixing bowl
- pour into an 8x8 inch baking pan
- bake in 180C preheated oven for 25min
- allow cooling in a wire rack before serving.
Notes
Place the flapjacks in an airtight container in the fridge to firm up if desired.
Stores up to 3-5 days. But in my experience, the family will eat them up in less than a day.
It can be stored in the freezer as well, especially if you're bulk baking for the days ahead.
They make for a great quick breakfast too!