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Carrot & Apple Morning Glory Drops

Ingredients

  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1/2 cup (125 mL) Robin Hood® Whole Wheat All Purpose Flour
  • 1/2 cup (125 mL) ground flaxseed
  • 2 tbsp (30 mL) ground chia seeds
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) baking soda
  • 1 can (300 mL) Eagle Brand® Low Fat Sweetened Condensed Milk
  • 3/4 cup (175 mL) plain non-fat yogurt
  • 1/3 cup (75 mL) Crisco® Canola or Vegetable Oil
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) peeled and grated apple
  • 1 cup (250 mL) peeled and grated carrot
  • 3/4 cup (175 mL) raisins
  • 1/2 cup (125 mL) pumpkin seeds

Directions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Combine flours, ground flax seed, ground chia seeds, cinnamon and baking soda in large mixing bowl.
3. Beat condensed milk, yogurt, oil, egg and vanilla in a separate large mixing bowl with a handheld whisk. Pour into dry mixture. Stir just until combined. Add remaining ingredients. Mix well.
4. Drop by tbsp (15 mL) onto prepared baking sheets. Bake in preheated oven 18-20 minutes or until golden brown. Remove and cool on wire rack.

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Carrot & Apple Morning Glory Drops

Ingredients

  • 1 cup (250 mL) Robin Hood® Original All Purpose Flour
  • 1/2 cup (125 mL) Robin Hood® Whole Wheat All Purpose Flour
  • 1/2 cup (125 mL) ground flaxseed
  • 2 tbsp (30 mL) ground chia seeds
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) baking soda
  • 1 can (300 mL) Eagle Brand® Low Fat Sweetened Condensed Milk
  • 3/4 cup (175 mL) plain non-fat yogurt
  • 1/3 cup (75 mL) Crisco® Canola or Vegetable Oil
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) peeled and grated apple
  • 1 cup (250 mL) peeled and grated carrot
  • 3/4 cup (175 mL) raisins
  • 1/2 cup (125 mL) pumpkin seeds

Directions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Combine flours, ground flax seed, ground chia seeds, cinnamon and baking soda in large mixing bowl.
3. Beat condensed milk, yogurt, oil, egg and vanilla in a separate large mixing bowl with a handheld whisk. Pour into dry mixture. Stir just until combined. Add remaining ingredients. Mix well.
4. Drop by tbsp (15 mL) onto prepared baking sheets. Bake in preheated oven 18-20 minutes or until golden brown. Remove and cool on wire rack.