Guilt-less Desserts & Treats for your Family
There’s a very good reason that babies start to smile at 7 weeks; it makes them extra adorable. Just in time too. After nearly 2 months of limited broken sleep, stinking like vomit and carrying all your overseas baggage under your eyes you feel like you’ve started to lose the plot
some most of the time and sometimes you just need something to get you through the day; a hug, an instruction being followed or a simple baby smile. Having kids is a lot like buying bathers; unflattering, you endure a loss of dignity and they can’t be returned.
I mean, if you brought a TV home and it woke you up every night at 2am and you couldn’t turn it off for 2 hours, only to have it turn back on, even louder, an hour later you’d take it back to the shops wouldn’t you?! A TV can’t smile sweetly at you and make you forget the past night from hell, nor give you a tight squeeze to let you know they didn’t make you go crazy on purpose. However, it can provide a welcomed distraction at 2am (then again at 4am!).
Lately I’ve been working on recipes that I can make one-handed (much like this post is being written!), as often my other arm is holding little Miss L. When she was 2 days old I cooked a Roast Pork Dinner with Berry Crumble for Dessert, with only one hand. I wouldn’t recommend it. These Carrot Cake Cookies were much easier to make than my crackling, and they went just as fast.
These Carrot Cake Cookies are based on the most popular recipe on Mummy Made.It, the Carrot Cake. I’m not sure if it’s the homely and sweet spices that waft from the oven, or the feeling that it’s healthy as it’s made with Carrots (my version is better for you than others!), but Carrot Cake and all things associated are always reader favourites. These Carrot Cake Cookies couldn’t be easier to make; the hardest bit is grating the carrots! I use my trusty blender and process the ingredients, adding the sultanas at the end. Then scoop out the mixture, making sure you try some too, and make the dough into ‘patties’ before baking. Feel free to swap the dried fruit for what ever is in your pantry, or leave it out completely if you’re not a fan. I used Walnut Meal (which I made from processing walnut pieces briefly; too long and they turn into an oily mess) but any nut or seed meal could be used.
- 1/3 Cup Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 Cup Walnut or Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon ground Ginger
- 1/2 teaspoon Nutmeg
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 1 Cup grated Carrot
- 1/2 Cup Sultanas or Raisons (can omit)
- Preheat the oven to 175C/350F.
- Line and grease 2 baking trays.
- Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and carrot and mix until the dough comes together.
- Add the sultanas and gently stir through.
- Spoon 1 Tablespoon of cookie dough onto the greased tray and flatten slightly.
- Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Bake, 1 tray at a time, for 17 minutes,or until they start to brown on top and their bottoms go firm.
- Allow to cool on the tray.
- The cookies will firm upon cooling.