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April 21, 2020
Hello Everyone -- and I hope that you're still staying well -- and sane!
We need patience to get through this. A garden and good walking trails help. Hobbies and music do too.
As soon as I made the Carrot Oatmeal Breakfast Cookies -- and posted the recipe online -- I was eager to make a variation -- using cardamon instead of cinnamon. I loved the way it turned out -- slightly more savory than the cinnamon version -- and hope you do too!
1 cup honey
2/3 cup canola oil
2 cups grated carrots
3/4 cup flour
1/4 cup ground flaxmeal
2 tsp baking powder
1 tsp ground cardamon (seeds from about 10 pods pulverized in a mortar and pestle)
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp salt
6 cups oats
1 cup raisins
1/2 cup chopped walnuts
1 Preheat oven to 375 degrees
2 Combine honey and canola oil in a large bowl. Beat with an electric mixer until creamy. Add carrots, eggs and mix well.
3. Mix flour; baking powder; ground cardamon nutmeg; baking soda and salt together in a large bowl. Add to wet ingredients and mix til well combined.
4. Drop large spoonfuls on a baking sheet and form into scone-like forms
5. Bake until tops are golden about 15 min.
July 23, 2020
Oh yum! I’ve long been a fan of your Smart Cookies but am just now discovering your fantastic blog! I can’t wait to explore the rest of this treasure trove!
April 21, 2020
Thank you for this wonderful use for carrots. Stay healthy and safe!
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