Raw carrot and vanilla cookies

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Is there anyone on the planet who does not madly hunt down sugar at some point of their day/week/month/life? I don’t think so. I will never be one of them. What I will be, and what you can be too, is a healthy sugar hound. Because it’s not just the get-you-really-high refined stuff that can sate our 4pm lust: natural wholefood sugars abound, and they are much less extreme on your blood sugar levels – and at the moment, I am newly in love with their most colourful member: the humble carrot.

Carrots have a lovely delicate sweetness that goes really well with one of my favourite pudding and cake flavours: vanilla. For a quick dip, you can blend carrots, macadamias and vanilla and spread on toast or crackers. I love this and do it often. So the other day, taking the combination further with a rummage I my cupboard, I decided to add almond, some juicy leftover organic raisins and cinnamon into the mix. And boom! Raw carrot cookies are a new teatime fix.

They also cost a lot less than those beautifully packaged and naughtily expensive raw food bars you can pick up at health food stores, the sum of which can really add up. And they keep in the fridge for up to three days. Simple, healthy and easy. Just how wholefood cooking should be.

Makes about 20 cookies

Ingredients:

1 medium carrot, peeled

1 cup raisins

150g ground almonds

1 cup gluten-free oats

1/2 tsp vanilla paste or essence (I use Taylor & Colledge’s organic paste)

1/2 tsp ground cinnamon

A pinch of sea salt

First, grate your carrot and roughly chop or pulse your raisins so they’re in small chunks. In a bowl, mix all the ingredients together; it should be a firm cookie-dough consistency. Add more carrot if it is too moist, and more oat or almond if too dry. The joy of raw mixtures like this is you can’t really go wrong as you can taste as you go so don’t worry if you’re freestyling a little.

In the palm of your hand, roll the mixture into small balls and then gently flatten them. Place on a baking tray and leave in the fridge for half an hour or so or until you’re ready to serve them. I dusted them with some leftover coconut from my corn and kale salad for a fresh, nutty flavour.

 

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