IP Chocolaty Caramel Cake
1/2 tsp baking powder
2-4 tsp grapeseed oil or olive oil
1/2 tsp maple extract or caramel extract
2 tbsp Walden Farms Caramel Dip
1/2 cup finely grated zucchini, chayote squash or jicama
In a bowl combine one package of IP oatmeal, one package of IP chocolaty caramel mug cake, and 1/2 teaspoon of baking powder.
In another bowl, beat one whole egg. Add 2-4 tsps grapeseed oil or olive oil, 1/2 tsp maple extract or caramel extract, 2 tbsp Walden Farms Caramel Dip and 1/2 cup of finely grated zucchini, chayote squash or jicama (make sure that you squeeze all the excess moisture out of your fine graded vegetable before adding to your wet ingredients). Mix your wet ingredients well.
Combine your wet ingredients into your dry ingredients. Drop by the teaspoons onto a parchment paper lined baking pan. Spread with the back of the spoon to make a nice round shape. Bake at 350° for 12 to 15 minutes. This recipe makes two unrestricted servings. Store in an airtight container.
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes