This recipe for breakfast carrot cake cookies is packed full of healthy goodness without losing any of the taste. They’re dairy free and egg free (and therefore vegan), and free from refined sugar.
These carrot cake cookies are the perfect snack for us as a family – as I’m currently following a vegan diet (ie eating no animal products) and I’m always trying to cut down the amount of sugar my kids eat – much to their disappointment. Sometimes I feel like I’m the only mum at the school gate who says no to the Friday after-school cake sale!
Anyway, back to the cookies. With carrots, apples, dried apricots, pecan nuts, plus linseeds and spices they’re a great way to start the day – or indeed to eat as a snack at any other time of day. Your only challenge will be to just eat one!
The recipe is from Natural by Parragon Books. This is a really lovely cookbook, with stunning photography and is printed on quality matt paper. What I particularly like about this book is that it doesn’t follow a particular diet or regime. It’s not vegan, paleo, vegetarian. It doesn’t recommend fasting. It simply focuses on using natural, healthy ingredients.
There’s a brief introduction to superfoods, such as buckwheat, kale and quinoa before the eight chapters, which cover meals, snacks, sweet treats and drinks. There are many tempting recipes in the book so I had a hard time choosing which one to make for you. However, I settled on this recipe for breakfast carrot cake biscuits – and they were easy to make and absolutely delicious.
Here’s how to make breakfast carrot cake cookies:
Breakfast carrot cake cookies
This recipe for breakfast carrot cake cookies is packed full of healthy goodness without losing any of the taste. They're dairy free and egg free (and therefore vegan), and free from refined sugar.
- 100 g linseeds
- 85 g wholemeal plain flour
- 70 g porridge oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 85 g dried apricots finely chopped
- 1 dessert apple cored and coarsely grated
- 1 carrot finely grated
- 40 g pecan nuts roughly chopped
- 3 tbsp coconut oil
- 125 ml maple syrup
- grated zest of half an orange plus 3 tbsp juice
- 4 tbsp dried coconut shavings
Preheat the oven to 160°C (fan)/180°C/gas mark 4. Line two baking sheets with greaseproof baking paper.
Put the linseeds in a blender and process to a fine powder, then tip into a mixing bowl. Incidentally my blender couldn't handle this and did absolutely nothing to the linseeds - so I put them in whole and the biscuits turned out fine anyway.
Add the flour, oats and baking powder, then the ginger and cinnamon and stir well. Add the dried apricots, apple, carrot and pecan nuts and stir again.
Warm the coconut oil in a small saucepan until just liquid. Remove from the heat, then stir in the maple syrup, orange zest and juice. Pour this into the carrot mixture and stir until you have a soft dough.
Spoon 12 mounds of the mixture onto the prepared baking sheets, then flatten them into thick 7.5cm/3 inch diameter rounds. Sprinkle with the coconut shavings, then bake in the preheated oven for 15-18 minutes, or until browned.
Serve warm or leave to cool then pack into a plastic container and store in the fridge for up to three days.
Disclaimer: I was sent this book to review by Parragon Books as part of their Book Buddy scheme. I received no other payment for this post.