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[RECIPE] Carrot Cake Bickies

February 23, 2019


Ingredients (Makes 14-16)


1/2 cup coconut oil, softened

1 free range egg

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon bicarbonate soda

Pinch of sea salt

1 cup grated carrot

1/2 cup grated red apple

1 tsp ground cinnamon

1 tsp  ground ginger

1/4 cup Medjool dates (abut 3-4), finely chopped

1/4 cup pecans roughly chopped

1/2 cup shredded coconut

1 1/2 cups rolled oats (gluten-free, if preffered)

1/2 cup buckwheat flour




Preheat oven to 170C and line a large baking tray with greaseproof paper. In a mixing bowl whisk together coconut oil, egg, maple syrup, vanilla, baking powder, bicarb soda and sea salt until creamy. Add carrot, apple, dates, walnuts, coconut, oats, spices and buckwheat flour and mix to form cookie dough. Measure heaped tablespoons of dough, roll into balls, place on the tray then gently press down. Repeat with remaining cookie dough then place in oven to cook for 25 minutes. Once cooked allow to cool completely. Store in an airtight container for a week in the fridge. 



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