John Myers
Ingredients for 4 servings:
- 200 g carrot(s) – pulp from the electric juicer
- 150 ml water
- 400 g flour of your choice, whole grain
- 2 tsp baking powder
- 130 ml honey
- 130 ml vegetable oil
- 1 egg(s)
- 1 tsp vanilla pulp, pure
- ½ tsp lemon zest, untreated, freshly grated
- ½ tsp, leveled sea salt
- possibly grease for the tray
- possibly raisins or nuts or seeds
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Utilization of juiced carrots
Combine the carrot pulp and water in a small saucepan and cook over low heat for 10 minutes, stirring constantly. Meanwhile, combine the honey and oil. Add the egg and beat the mixture until fluffy. Then combine the cooked carrots with the flour, baking powder, and sea salt, if desired. Add the vanilla bean pulp and lemon zest and mix to combine. If desired, you can refine the dough with raisins, nuts, or seeds. Spoon the dough onto a greased or parchment-lined baking sheet. Bake the cookies for 12-15 minutes in a preheated oven at 200°C.
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