Oatmeal cookies with carrot and figs, without sugar

Ingredients for 12 servings:

• 1 m.-large banana(s), ripe
• 45 g fig(s), soft, dried
• 2 dates, soft, dried
• 100 ml orange juice without added sugar or water
• 2 eggs, separated
• 1 tsp, leveled gingerbread spice
• some ginger powder
• 70 g carrot(s)
• 120 g fine oat flakes
• 2 tbsp, heaped raisins

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

With the sweetness of fruit, without flour, soft and juicy, suitable for Baby Led Weaning (BLW)

Preheat the oven to 180°C (top and bottom heat) and line a baking sheet with parchment paper. Finely chop or puree the peeled banana with the figs, dates, orange juice or water, egg yolks, and spices in a food processor. Grate the carrot (I grate half finely and the other half coarsely). Mix the fruit puree with the carrots, oats, and raisins. Beat the egg whites until stiff and carefully fold into the mixture. Spread the batter on the baking sheet with a tablespoon. I form 12 thick, round blobs. Place the cookies in the middle of the oven and bake for 20 minutes. For children under 1 year old, the raisins should be chopped briefly along with the remaining dried fruit so that the batter is only small pieces. For babies under 10 months or babies who prefer delicate foods: – Prepare the dough without raisins – Finely grate the carrot or finely chop it with the fruit in a food processor – Let the dough, made from fruit puree, carrots, and oatmeal, rest for about 30 minutes. This will make the oatmeal soft and creamy.