These nutritious, delicious, energy-packed morsels are an adaptation of this Carrot Cake Cookie recipe on simplyquinoa.com. I had all the ingredients to make them this morning – except the eponymous carrots. No matter: thanks to my housemate’s granddad, we have a giant bowl of garden grown apples to use up, which I supposed would make a suitably sweet alternative.
Ingredients & Measurements
- 3/4 cup grated apple (cored but unpeeled)
- 1/2 cup cashew butter
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 medium banana, mashed
- 1/4 cup maple syrup
- 2 tbsp sunflower seeds
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp No Egg (powder)
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Pre-heat oven to 180°C/ 160°Fan.
- Measure all ingredients into a mixing bowl and mix thoroughly.
- Dollop heaped table-spoon scoops of the mix onto a lined baking tray.
- Bake for 15 minutes (until lightly browned around the edges).
- Allow to cool on the tray for a few minutes, then transfer to a wire rack.
The Next Batch
These are delicious – no doubt about it. The texture is somewhere between a biscuit (cookie) and muffin, and they will be just right for a speedy breakfast with coffee before work.
For the next batch (which will be soon at the rate at which these are being eaten) I will try reducing the quantity of maple syrup – or perhaps leave it out altogether, as I think they are slightly too sweet for breakfast. If the mix seems dry I’ll pour in a little milk (dairy or alternative). I will probably also add whole-nut crunchy peanut butter (and omit the salt) instead of the cashew butter as I think it will add more texture and flavour. And I’ll hopefully get round to making the original Carrot Cake version too, of course 🙂
Update: Batch #2 was made using peanut butter and no maple syrup – still yummy and a quick sustaining breakfast to go with my coffee.