Carrot cream cheese balls

Ingredients for 1 servings:

• 200 g cream cheese, grainy
• 125 g carrot(s), steamed and pureed or baby carrots
• 3 eggs
• 1 tsp coconut oil or rapeseed oil
• e.g. potato flour

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Combine the grainy cream cheese, carrot puree, eggs, and oil with a hand blender. The hand blender helps create a smooth mixture despite the grainy cream cheese. Gradually add the potato flour until the batter has the consistency of pancake batter. Now pour some of the mixture into an upside-down baking mat with balls. Smooth the surface thoroughly with a spatula/scraper to remove any air bubbles. The indentations in the baking mat must not be connected by the batter, otherwise the balls will no longer be individual balls. Bake in a preheated oven at 180 degrees Celsius (convection oven) for about 25 minutes. This recipe makes two baking mats for me. When using a baking mat with balls, the balls are about the size of baking peas. To ensure longer shelf life, I dry the balls afterwards with the oven door slightly ajar at 80 degrees Celsius (convection oven). This way, they stay nice and crisp for weeks. The pellets are perfect as a snack on the couch. Your dog can also enjoy them. The potato flour makes them highly digestible for dogs.