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    Recipes

    Chunky Monkey Flapjacks

    Chunky Monkey Flapjacks

    By simply swirling in some delicious Peanut Butter, adding in mashed banana's and sprinkling in tasty chocolate chips into the mix, you'll get a yummy dessert that I know all the family are going to love!! 

    This really simple recipe will take your Boutique Bake Super Seed Flapjack Mix to the next level!

    Happy Boutique Baking!

    Ingredients:

    • 1 x Boutique Bake Super Seed Flapjack Mix
    • 75g of Butter
    • 1 x Dessert spoon of Golden Syrup
    • 1 x Mashed Banana 
    • 100g of Choc Chips 
    • 70g of Peanut Butter

    To Decorate:

    • 50g of Melted Chocolate
    • Chopped Peanuts

    Method:

    1. Preheat the oven to 180'C / 160 fan / gas mark 4.
    2. Empty contents of the Flapjack mix into a large mixing bowl
    3. Melt the butter, golden syrup and peanut butter together over a low heat and add to the dry mix
    4. Mash the banana and add to the mix. Stir well!
    5. Finally add the chocolate chips to the mix and stir well.
    6. Bake in a square tray bake tin for 25-30 minutes until the flapjacks are a lovely golden brown colour. 
    7. Once out of the oven, decorte with melted chocolate and chopped peanuts.
    8. Once the flapjacks are decorated, slice into 12 squares as they will begin to harden.
    9. Allow to cool and serve!

    Raspberry Cheesecake Brownies

    Raspberry Cheesecake Brownies

    1. Spoon mixture into a greased/lined square tin (10 x 7inch approx.).
    2. Bake for 20 - 25 mins depending on how gooey you like your brownies!

    Boutique Bake's Top Tip: If you want your brownies nice and gooey, make sure to take your brownies out of the oven when there is still a bit of a wobble in the centre and the edge parts are just beginning to cook!
     
     
    Cheesecake Layer:

    1. Whip the cream cheese with an electric whisk until nice and creamy. In separate bowl, whip the cream until it starts to become stiff.
    2. Add the icing sugar to the whipped Philadelphia and fold in the whipped cream. Add in your teaspoon of vanilla extract/scraping of your vanilla pod.
    3. Cut your raspberries in half and then fold in to your mixture.
    4. Once your brownie is completely cooled, gently spread your cheesecake mixture on top, spreading until even.  
    5.  Pop into the fridge for about 4 hours to allow set before taking out of tin. 
    6. Once set, remove from the tin and slice into 9 or 12 squares (we went for 9 for some extra generous portions!) 
    7.  Serve with more raspberries and some lightly whipped cream for a real treat.
    8. Enjoy!



    Raspberry Pancakes with a Vegan Caramel Sauce

    Raspberry Pancakes with a Vegan Caramel Sauce

    Ingredients:

    Pancakes:

    • 1 x Protein Pancake Mix by Boutique Bake
    • 400ml of Almond or Soya Milk
    • 2 mashed ripe bananas
    • 125g of Raspberries, chopped in half 

    Salted Caramel Topping

    • 15 Dates
    • 4 Tablespoons of warm water (Add 1 more depending on dryness)
    • A pinch of Sea Salt

    Maple Pecans

    • 1 dessert spoon of Maple Syrup
    • A large handful of pecans
    • Pinch of sea salt

    Toppings

    • 125g of raspberries, sliced in half
    • Half of a pomegranate
    • Drizzle of Maple Syrup
    Method

    1. Preheat oven to 180oc / Gas Mark 4. Line an oven proof dish with greaseproof paper. Place pecans on tray and drizzle over maple syrup and sea salt.
    2. Bake for 10 mins until golden (Make sure to keep an eye on the pecans as they will burn easily!)
    3. Chop into small pieces and set aside until serving 
    4. Next it’s time to make our caramel sauce, place dates, salt and warm water into a food processor and blitz until completely smooth. This will take 5-10 mins.
    5. Once blitzed and completely smooth, set aside until serving
    6. Pour your Pancake mix into a large mixing bowl and add in wet ingredients.
    7. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
    8. Slice the raspberries in half and add them into batter. Mix well!
    9. Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan.  
    10. Once hot, reduce to a medium heat and add 2 dessert spoons of the batter to the centre of the pan and cook.
    11. Fry on each side for 2 mins or until the pancake is golden brown.
    12. Repeat steps 3-5 until all the pancake mixture has been used
    13. The mix should make 16 medium sized pancakes. 
    14. Next, it’s time to decorate!
    15. We’ve used chopped raspberries and pomegranates to decorate our pancakes but feel free to use your favourite fruits!
    16. Scoop two tablespoons of the caramel topping (heat slightly if desired!) onto your pancakes and sprinkle over more fruit & the maple pecans
    17. Drizzle maple syrup over the stack if desired 
    18. Serve & Enjoy!! 

     

    Raspberry Coconut Cream Pancakes

    Raspberry Coconut Cream Pancakes

     

    Pancakes:
    • 1 x Protein Pancake Mix by Boutique Bake
    • 400ml of Almond or Soya Milk
    • 2 mashed ripe bananas 
    • 125g of Raspberries, chopped in half

    Cream:
    • 400ml of coconut milk 
    • 6 raspberries
    • 1 - 2 teaspoons of Stevia (depending on how sweet you would like your cream!)

    Toppings:
    • 1 banana, chopped
    • 1 handful of raspberries, sliced in half
    • Half a pomegranate
    • Chopped pecans 
    • Drizzle of maple syrup



    Method
    1. Chill the coconut milk in it’s tin before preparing your pancake batter. This will allow your cream to be nice and cold when serving on top of your pancakes! 
    2. Pour your Pancake mix into a large mixing bowl and add in wet ingredients. (To make half the amount of pancakes simply add half the pancake mix and half the additional ingredients)
    3. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
    4. Slice the raspberries in half and add them into batter. Mix well!
    5. Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan.  
    6. Once hot, reduce to a medium heat and add 2 dessert spoons of the batter to the centre of the pan and cook.
    7. Fry on each side for 2 mins or until the pancake is golden brown.
    8. Repeat steps 3-5 until all the pancake mixture has been used
    9. The mix should make 16 medium sized pancakes. (Suitable for freezing once made)
    10. Remove coconut milk from fridge and scoop out the solid topping (keep the liquid for cooking!). Add this into a mixing bowl along with Stevia and the remaining raspberries and whip until a smooth, creamy consistency is formed. 
    11. Next, it’s time to decorate!
    12. We’ve used sliced banana, chopped raspberries and pomegranate seeds to decorate our pancakes but feel free to use your favourite fruits! 
    13. Scoop two tablespoons of the coconut cream onto your pancakes and sprinkle over more fruit or chopped nuts
    14. Drizzle maple syrup over the stack if desired 
    15. Serve & Enjoy!!