A twist on the classic carrot cake that will make a great easter lunch treat or a on-the-go, bite-size breakfast. Oh and did I mention they are dairy and refined sugar free?! So there is no need to feel guilty. Winner winner chicken dinner!
Ingredients
- 3/4 cup carrot
- 1 egg
- 1/2 cup honey
- 1 cup porridge oats
- 3/4 cup flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp vinilla extract
- 2 tbsp coconut oil /butter
- pinch of salt (optional)
Method
- Preheat the oven to 160C. In a medium bowl mix together the oats, flour, baking powder, cinnamon and salt.
- In a bigger bowl mix together the wet ingredients, the coconut oil, egg, vanilla extract and honey. Once well mixed add the flour mixture and fold until well incorporated
- Add in the carrots and fold
- Place the mixture in the fridge for 30 minute to allow to chill and for the oats to soak up the mixture
- Once chilled, take out of the fridge and place on a grease lined baking tray in around 1tbsp and a half round scoops. Bake for 12-15minutes
- Once cooked, allow the cookies to cool for 15 minutes before taking them off the baking tray
- Serve and enjoy!
If you give this recipe a go I would love to hear the results! Either comment below or tag me on Instagram @gingerandthekitchen.
Until next time,
Holly x
