Carrot Flapjack Hearts Recipe…. Little Hearts of Happiness

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My previous blog post was one in which I made a scrumptious cinnamon sauce and a cream cheese icing, and I now make sure my bottles are permanently full of these as they are so so delicious. I was thinking about other bakes I could make that they would complement and thought they would be amazing drizzled over a carrot cake. When I checked my cupboards though I didn’t quite have enough of the ingredients I would need, and I didn’t fancy a trip to the shops. I did however have plenty of oats, so decided to have a go at making carrot flapjacks that would hopefully give me the carrot cake fix I was craving. Well They most certainly did! They taste just like chewy carrot cake! I posted a photo of them on Twitter and a lovely lady described them as “little hearts of happiness”. I loved that description so much I decided to use it in the title šŸ™‚

As I mentioned inĀ THIS SHORTBREAD RECIPEĀ recently, I received a beautiful Heart Mini Bakes pan fromĀ The Little Cook ShopĀ and I decided it would be perfect for these flapjacks. I’ll be honest, I used my own recipe for these and guessed how much of each ingredient to use as I went along, so I was over the moon when I had mixed it all together to find it was the exact amount needed for the pan! That was such a stroke of luck. Although if I’d known how popular they would be in my house I would have doubled the amounts and made 2 batches! I am making more tomorrow and that is what I shall be doing this time! My Other Half ate 2 as soon as he walked through the door from work, then another 2 not long later. In his words, “these are ridiculously moreish”. That made my day. I frequently get accused of being a “feeder”, and I know I’m guilty of that. I get so much pleasure from cooking or baking something and seeing it being greatly enjoyed. The batch of 12 was polished off within a few hours. Good result! They are chewy rather than crunchy as that is how I prefer flapjacks. If you prefer crunchy, use 1 tbsp less honey and bake a few minutes longer.

I was thinking these would be perfect for Easter too. You know how you leave a mince pie out for Santa, a tooth for the Tooth Fairy…. well I can guarantee the Easter Bunny would love to find a couple of these left out for him when he visits your home! He doesn’t want a plain old carrot as he knows you leave them out for Rudolph. He wants something different that tells him you love him. What better than a carrot flapjack heart? Trust me, he’ll thank you for it!


You could use any pan for these but the Heart Mini Bakes pan is just so perfect. You will find you’ll use it for so many bakes so it is well worth buying. It is availableĀ HEREĀ and if you enter the code CONFARREO10 at the checkout you will receive a 10% discount! You can use that code across the whole site, not just on that pan, so it is worth having a look at what else you might like. Chocolate moulds, bakeware, cookware, bundt pans, cook books…. the list goes on.

(EDIT 12/09/18: Unfortunately since writing this post the pan is no longer available to buy from this shop, so I have removed the link for it. You could though use any other pan which has 12 loose-bottomed cavities to make this recipe).

I topped half of mine with the cinnamon sauce and cream cheese icing I had made previously, and half with just the cream cheese icing. You don’t need to top them with anything but they do make them extra special. here is the recipe:

CARROT FLAPJACK HEARTS

75g unsalted butter, plus a bit extra for greasing

60g light brown soft sugar

3 tbsp runny honey

Half tsp mixed spice

100g carrots (weight after being peeled). peeled and finely grated

25g seedless raisins

25g chopped walnuts

150g porridge/rolled oats

  • Preheat the oven to 180C or 160C fan. Melt the little extra bit of butter and use a pastry brush to grease the heart cavities of the pan.
  • Place the butter, sugar, honey and mixed spice into a medium sized saucepan and heat until the butter and sugar have melted, stirring occasionally.
  • Remove from the heat and add the carrots, raisins, and walnuts and mix well.
  • Add the oats and mix until completely combined and the ingredients are distributed fairly throughout.
  • Divide the mixture between the 12 heart cavities and press down firmly until level. I found it easier to use my (clean!) fingers for this part.
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  • Place the pan on to a baking sheet/tray and bake in the centre of the oven for 20-25 minutes until lightly golden. They should still feel a bit soft, and will have shrunk away from the sides slightly.
  • Leave in the pan for 5 minutes, then remove gently and place on to a wire cooling rack to cool.

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You can either eat them as they are, or to make them extra special make the toppings fromĀ THIS RECIPEĀ and drizzle them over the flapjacks. If you can only make one topping, make it the cream cheese icing. It goes so perfectly with these. Let me know what you top yours with. Happy Baking!

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DISCLAIMER: I received the pan for free from The Little Cook Shop in exchange for recipes/review. They very kindly provided a discount code for my readers. I receive no commission from the use of the discount code and receive no compensation from the Little Cook Shop (apart from getting to keep the pan). All views and opinions are my own and I believe in honesty in all my posts. I only review products I absolutely love for companies who I feel offer amazing service, so you can trust any recommendations I make šŸ™‚

Croissant Cinnamon French Toast

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I absolutely adore French Toast, or eggy bread as some people prefer to call it. For this recipe though you have to call it French Toast as I used croissants instead of bread. It is super quick and easy and a cheap recipe to make, and your tasty treat will be on it’s way to your mouth just a few minutes after opening the croissant packet!

I received a pack of 8 croissants from Brioche Pasquier as part of the May Degustabox (review of that coming very soon).

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I do love croissants but wanted to try something different with these. I wasn’t sure if they would work as French Toast but I can definitely now say they do! The addition of cinnamon sugar after they have cooked just takes them to another level and you can then top them however you want, or just eat them as they are. I topped one half with strawberries and the other I left with just the cinnamon sugar. Both were sooooooo good. They’d also be amazing with ice cream on top. And chocolate sauce drizzled over. And…… I’m getting carried away! Eat them as a tasty elevenses treat, or a delicious dessert. However you eat yours, I am sure you’ll love them.

The recipe is enough for 3 croissants, so just double it if you want to make more.

CROISSANT CINNAMON FRENCH TOAST

3 Croissants

1 egg

2 tbsp milk

1 tbsp vanilla extract

knob of butter

50g caster sugar

Half tsp ground cinnamon

  • Split the croissants in half horizontally.
  • Beat the egg, milk and vanilla extract together and then pour on to a large plate.
  • Arrange the croissant halves on the egg mixture with the cut side facing down. Leave for a couple of minutes to soak up some of the mixture. Carefully turn the croissant halves over so the top and bottom gets covered in the mixture too.
  • Gently melt the butter in a frying pan. Fry the croissants cut side facing down, gently pressing with a spatula or fish slice, until golden. Flip them over and fry for a minute or so more until this side is also golden.
  • Mix the caster sugar and cinnamon together in a small bowl then spread this cinnamon sugar on to a plate. Place a croissant half on to the sugar to coat one side, turn it over to coat the other side, then repeat with the other croissants.
  • Serve warm as they are, or add any toppings of your choice. I used sliced strawberries mixed with a spoon of strawberry syrup for one half.

This is a lovely sweet recipe and I found it to be very moreish so make sure you have plenty of croissants to go round!