We decided to take some inspiration from the upcoming Easter holiday and cook with a somewhat unconventional baking ingredients - CARROTS.
Carrots can be very polarizing. Some have bad childhood memories of mushy cooked carrots on their dinner plate, while others have grown to love the crisp crunch of a baby carrot as a lunchtime snack. What most people might not realize about carrots is that they are very sweet, which make them a tasty but also healthy ingredient to bake with.
We found this healthy breakfast cookie recipe from A Couple Cooks. The original recipe is by Katheryn Taylor, who published it in her cookbook Love Real Food.
The cookies are vegan and great as a portable breakfast, snack or a wholesome dessert. They taste salty, sweet and have a great texture. You can also pack them with tons of fiber by adding a couple tablespoons of flax or make them gluten free by swapping whole wheat flour for almond flour.
For the skeptics out there, try them! This recipe might just change your mind about carrots.
INGredients and tools
1 cup quick-cooking oats
1 cup white whole wheat flour or regular whole wheat flour (use almond flour to make this recipe gluten-free)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1 1/2 cups peeled grated carrots (about 1/2 pound)
1 cup roughly chopped raw pecans or walnuts
1/4 cup golden raisins
1/2 cup maple syrup
1/2 cup melted refined coconut oil
Silicone Baking Cups - Standard
Silicone Baking Cups - Jumbo
1. Preheat the oven to 375F
2. In a bowl, combine dry ingredients; oats, flour, baking powder, cinnamon, salt, and ginger. Whisk together and then add carrots, pecans, and raisins. Stir to combine.
3. Measure out a few spoonfuls of coconut oil and add to a measuring cup. Microwave the coconut oil to melt then combine the maple syrup with the melted coconut oil.
4. Pour the liquid mixture into the dry mixture and stir until just combined. The mixture will be wet and have a lot of texture.
5. Take 1/4-cup scoops of dough and roll into a golf ball sized cookie. Place in the baking cups. Cookie size can vary depending on your preferred serving size.
6. Place baking cups in the oven and bake until the cookies are golden and hold together, 15 to 17 minutes. Cool the cookies on a cooling rack for 10 minutes.