A couple of weeks ago, I sampled a breakfast cookie from one of my favourite delicatessens. I loved the shreds of grated carrot running through, and its warm cinnamon flavour.
And although it was mainly allergy-free, it was bound together with nut butter. Whilst I am personally fine with nuts, the philosophy of pure family food recipes is to be completely allergy-free*. So, with a rather ripe banana going spare, I decided to try my luck making an allergy-free version.
As with the sugar-free flapjack recipe, there is no added sugar in these cookies. Lots of lovely dried fruits provide natural sweetness, as well as adding vitamins and minerals . These are a soft, cakey consistency, and don’t be fooled by the portion size – they are very filling!
carrot cake breakfast cookies
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- 100 g dates soft, or if dried, soaked in hot water for 10 mins
- 25 g dried apricots natural, without sulphites
- 50 g raisins
- 1 banana ripe
- 50 g vegetable oil coconut, or vegetable
- 1 carrot finely grated
- 25 g dessicated coconut unsweetened (dried coconut)
- 50 g porridge oats gluten-free (if required)
- 100 g self raising flour gluten-free (if required)
Quantity of servings: cookies
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Ingredients
Quantity of servings: cookies View units in: |
- Pre-heat the oven to Fan 160C/GM5. Line 2 trays with baking paper.
- Add the dates, dried apricots, raisins, banana and oil into a food processor. Blend until you get a rough paste. Add in the remaining ingredients and pulse until combined.
- Spoon and flatten into 16 small circles onto the baking trays - they will hold the shape that you make. Bake for 20 minutes, or until slightly browned. Delicious served warm or cold.
Calories from Fat 45
8%
5%
0%
3%
5%
8%
2%
1%
0.3%
1%
2%