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Carrot, coconut and strawberry breakfast biscuits (v)

Minimally sweet biscuits suited to breakfast or a low-sugar snack.

Makes 30 or so small biscuits.

Vegan and refined sugar free.


Food processor required.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

1 cup grated carrot

1-1/2 cups hulled strawberries

1-1/3 cup whole rolled oats

1/3 cup desiccated coconut

1/3 cup coconut flour

1/3 cup plain flour

2 tbsp cashew butter


Method:

1. Preheat your oven to 160'C (320'F) and line two baking trays with non-stick paper.

2. Combine the grated strawberries and oats in your food processor and process until fully combined. Add the remaining ingredients and process until incorporated and the mixture clumps together.

3. Roll dessertspoons of mixture into balls and place on your prepared baking trays. Press the tops down slightly with the back of a fork.

4. Bake for 8 or so minutes, until golden and firm to the touch but still soft within.

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