This healthy breakfast on-the-go recipe comes from the lovely Erin from
Got What It Tastes aka @misskingle. It's a delicious and healthy way to start the day! The recipe is vegan, gluten free and sugar free. Try these carrot cake breakfast cookies!
Serves 2 – makes six cookies Cooking time: 25 minutes
1 cup of rolled oats
1/2 tsp cinnamon
1/3 cup sultanas
1/4 cup pistachios
1/3 cup KOJA Fig & Hazelnut Breakfast Topper
1/2 tsp vanilla powder
1 tbsp chia seeds
1/4 cup nut milk
1 tbsp maple syrup
1 carrot, grated
1 tsp baking powder
Pre-heat oven to 180 degrees.
Using a small blender, blitz the rolled oats until they are the same consistency as flour.
Place the oats, cinnamon, sultanas, pistachios, KOJA Fig & Hazelnut Breakfast Topper, vanilla powder and chia seeds into a large bowl and combine.
Stir in the eggs, milk and maple syrup into the mixture.
Fold through the grated carrot and baking powder until everything is well combined.
On a lined baking tray, divide the mixture into six free form cookies.
Bake in the oven for 15 minutes.
Enjoy warm or allow to cool and put in a air tight container.
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