Food & Home Entertaining

CARROT-CAKE FLAPJACKS

WITH CARAMELISED

WALNUTS AND

BUTTERMILK DRIZZLE

Serves 4 – 6 EASY 1 hr 30 mins

WHAT YOU NEED

WALNUTS

100g walnuts, roughly chopped

1 tbsp salted butter, melted

2 tbsp brown sugar

pinch ground ginger

½ tsp ground cinnamon

pinch salt

BUTTERMILK DRIZZLE

1 x 230g tub plain cream cheese, at

room temperature

2 tbsp maple syrup

1 tsp vanilla essence

pinch ground cinnamon

120ml buttermilk

FLAPJACKS

250g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

large pinch ground nutmeg

large pinch ground cloves

2 large eggs

45g brown sugar

1 tbsp vanilla paste

500ml (2 cups) buttermilk

130g carrots, peeled and

finely grated

1 apple, cored and grated

1 banana, mashed

canola oil, to fry

3 chocolate hens’ eggs, roughly

crushed, to serve

HOW TO DO IT

1 For the walnuts, preheat the oven

to 180 ̊C. Place the nuts and melted

butter in a small bowl. Toss until the

nuts are coated well. Add the 2 tbsp

brown sugar, pinch ground ginger,

½ tsp ground cinnamon and salt. Mix

until combined. Transfer the mixture

to a baking tray and bake in the

preheated oven until caramelised,

about 8 – 10 minutes. Remove from

oven and set aside until needed.

2 For the buttermilk drizzle, place the

cream cheese, maple syrup, vanilla

essence and pinch of ground cinnamon

in a food processor. Blitz until smooth

and well combined. Add the 120ml

buttermilk and blitz until incorporated.

3 For the flapjacks, mix the flour,

baking powder, bicarbonate of soda,

salt, 1 tsp ground cinnamon, ½ tsp

ground ginger, ground nutmeg and

ground cloves together in a large bowl.

Set aside.

4 Whisk the eggs, 45g brown sugar

and vanilla paste together in a tall jug.

Add the 500ml (2 cups) buttermilk and

whisk until incorporated. Fold in the

carrots, apple and banana. Pour the

wet ingredients into the dry ingredients

and fold together until just combined.

5 Heat a glug of canola oil in a large

non-stick frying pan. Using a 60ml

measuring cup, scoop dollops of

the batter into the pan and fry until

bubbles start to pop on the surface,

about 2 – 3 minutes. Turn the flapjacks

over and fry on opposite sides until

cooked, about 1 – 2 minutes. Remove

from heat and transfer to a serving

plate. Repeat until all of the batter has

been used.

6 Serve the flapjacks warm, topped

with a generous glug of the buttermilk

drizzle. Enjoy with the caramelised

walnuts and crushed chocolate hens’

eggs on top.

CARROT-CAKE FLAPJACKS

WITH CARAMELISED WALNUTS

AND BUTTERMILK DRIZZLE

RECIPE FEATURE