Name: Carrot oatmeal cookies
Cook time: 30 min
Total time: 30 min
Ingredients: 70 gram buckwheat flour; 70 gram quinoa flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 90 gram gluten-free rolled oats; 2/3 cup chopped hazelnuts; 1 cup grated carrot; 1/2 cup maple syrup; 1/2 cup coconut oil melted; 1 teaspoon grated fresh ginger

Ingredients

70 gram buckwheat flour

70 gram quinoa flour

1 teaspoon baking powder

1/2 teaspoon sea salt

90 gram gluten-free rolled oats

2/3 cup chopped hazelnuts

1 cup grated carrot

1/2 cup maple syrup

1/2 cup coconut oil melted

1 teaspoon grated fresh ginger

Method

1.Preheat the oven to 180°C fanbake. Line 2 baking sheets with baking paper.

2.In a large bowl, stir together the flours, baking powder, salt and rolled oats. Add the hazelnuts and carrot.

3.In a separate smaller bowl, whisk together the maple syrup, coconut oil and ginger.

4.Add the wet ingredients to the dry and stir until just combined.

5.Drop level tablespoons of mixture onto the baking sheets, leaving about 6cm between each cookie.

6.Bake for 10–12 minutes or until the cookies are golden on top and bottom. Allow cookies to cool and firm on the baking tray for 10 minutes before transferring them to a cooling rack. They will keep for up to a week stored in a cool, dry place in an airtight container or cookie jar.

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Ingredients

Method

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