Carrot and Oat Cookies

My daughter is in year 7 and had work experience today. So she spent the day with me creating recipes for my blog and social media posts.

Her brief was to create a snack for a school lunchbox or after-school snack, packed with protein, healthy fats and complex carbs to keep you fuller for longer. She is targeting clients who could be a picky eater, their diet is low in protein, they eat a lot of white carbs, and struggle with eating vegetables. They need more fibre in their diet because they struggle with constipation.

My daughter chose to make it gluten and nut free.

These biscuits are so yummy, my daughter hopes you enjoy them.

Ingredients

110g oats

35g butter

½ tbsp ground flax seeds

1tbsp mixed seeds (pumpkin, sunflower,

½ tbsp chia seeds

1 ½ tsp cinnamon

4 tbsp maple syrup

1 egg

1tsp baking powder

Method

Preheat oven to 180oC/160oC fan, and line a baking tray with baking paper.

Grate the carrots.

Heat the butter in a pan, add the maple syrup and cinnamon then mix all the ingredients.

Remove the pan from heat and add seeds, oats, and baking powder, when slightly cooled add egg and mix well.

Scoop a tbsp of mixture onto the baking tray and flatten to form a biscuit.

Bake for 10-15 minutes.

Leave to cool

It can be stored in an airtight container in the fridge for 3-4 days or in a freezer for 3 months.

Health benefits

Eggs and seeds are packed full of protein, when children are constantly growing they need a constant source of protein to help build new cells. Also essential for making brain hormones. For picky eaters, it is hard to get them to eat enough protein which keeps them fuller for longer so they are not constantly snacking on sweet snacks.

Oats are a complex carb, high in fiber which supports a healthy gut.

Carrots are an excellent source of vitamins A and B. Vitamin A promotes healthy vision, immune and digestive health.