Crispy baked carrots

Ingredients for 1 servings:

• 300 g carrot(s)
• 20 g hazelnuts
• 15 g almonds
• 20 g breadcrumbs
• 1 pinch of salt
• 1 pinch(s) of sugar
• 10 g butter, room temperature
• 10 g coconut oil, virgin, liquid
• some butter for the mold

Instructions

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

Peel the carrots, halve them lengthwise, and steam them for 10-15 minutes until al dente. Test the carrots; depending on their thickness, they may cook quicker or need to be steamed a little longer. In the meantime, finely chop the almonds and hazelnuts in a food processor. There may be pieces 2-3 mm in size. Mix the almonds, nuts, breadcrumbs, salt, and sugar with the coconut oil and butter. This should form a slightly crumbly mixture. Grease a baking dish with butter and arrange the carrots in it, cut-side up. Sprinkle with the nut-almond mixture. Bake in the oven at 200°C (400°F) with fan-assisted top heat, or grill for 5-8 minutes. Be careful that the nut mixture does not overcook.