Healthy Carrot Oat Biscuits for Easter recipe
- Preparation and cooking time
- Prep:
- Cook:
- Suitable for 10+ months
- Easy
- Makes 10-12 biscuits
Ingredients
- 75g organic carrots
- 40g cheddar cheese optional
- 100g organic porridge oats to make oat flour
- 75g organic porridge oats
- ½tsp garlic powder
- 1 ½tsp ground cumin
- 2tsp mixed dried herbs
- 3tbsp rapeseed oil (or vegetable oil)
- juice of ½ lemon
- 1 free-range egg beaten
- peas / carrot shavings / chives to decorate
Method
- STEP 1
Peel and finely grate the carrot, using the fine side of your grater. Using the same side of your grater finely grate the cheese.
- STEP 2
Grind 100g of porridge oats to make oat flour in a blender. Set aside.
- STEP 3
In a large bowl, mix 75g porridge oats with garlic powder, ground cumin, mixed dried herbs, oil and lemon juice.
- STEP 4
Add grated carrot, grated cheese beaten egg, and ground oat flour. Blend all the ingredients until they are well mixed. Knead lightly to form a smooth ball. Leave to rest in the fridge for 20mins.
In the meantime, preheat the oven to 180°C / 160°C Fan/ Gas Mark 4 and line a baking tray with baking paper.
- STEP 5
Place dough on a separate sheet of baking paper. Cover with another baking sheet. Using a rolling pin, carefully spread the dough to an even 0.5cm thickness. Cut out biscuit shapes and place them on baking tray. Bake for around 18-20 mins until slightly golden and firm.