Carrot Cake Biscuits
Ingredients
- 200 g carrot (steamed, approx 1.5 large carrots)
- 200 g self raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 50 g raisins (omit for babies under 18 months)
- 60 ml coconut oil (melted)
Instructions
- In a large bowl mash the carrot with a fork to remove any lumps.
- Add all of the remaining ingredients and mix together to form a dough. It will be sticky, but knead with your hands and it will come together (you may need a tiny bit more flour if your carrot has a higher water content though).
- Place the dough on baking paper and roll the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 50 biscuits).
- Preheat the oven to 180c/350f then bake for 10 minutes (+/- a couple minutes depending on your oven).
- Remove from the oven and allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months. These have coconut oil so will be harder if served cold (you can warm up if serving straight from the fridge).Notes
*For babies under 12 months cut in to two finger width strips so they’re easier to hold/reduces choking hazard. Omit the raisins for babies under 18 months.
Cut the spices in half if your little one is new to them