I’m really enjoying exploring the brilliant ideas in Parragon’s The Superfood Kitchen – a cookbook packed with healthy breakfast, lunch, main meal and dessert recipes using so called ‘superfoods’ like pomegranate, beetroot, kale nuts and pulses.
These cake/cookie hybrids are perfect for breakfast and packed with goodness including carrot, apple, coconut, flax seeds and wholemeal flour. They’re delicious too with a crispy outer and soft cake-like inner.
If you’d like to make them for yourself, here’s what to do – the recipe yields 12 jumbo cookies.
Ingredients
- 100 g (3.5 oz) flaxseeds
- 85 g (3 oz) wholemeal plain flour
- 70 g (2.5 oz) porridge oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 85 g (3 oz) dried apricots finely chopped
- 1 dessert apple cored and coarsely grated
- 1 carrot finely grated
- 40 g (1.4 oz) pecan nuts roughly chopped
- 3 tbsp coconut oil warmed until liquid
- 125 ml (4.2 fl oz) maple syrup
- 1/2 orange zest plus 3 tbsp juice
- 4 tbsp dried coconut shavings or desiccated coconut
Instructions
- Preheat the oven to 180C (160C fan, 350F) and line the two large baking sheets with baking paper.
- Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl.
- Add the flour, oats, baking powder, ginger and cinnamon and stir well.
- Add the dried apricots, apple, carrot and nuts and stir again.
- Mix the coconut oil with the maple syrup, orange zest and juice.
- Pour the coconut oil mix into the carrot mixture and stir until you have a soft dough.
- Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter rounds.
- Sprinkle with the coconut.
- Bake for 15-18 minutes or until browned.
- Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.
The results are rather beautiful, I think – these breakfast cookies are also tasty and very satisfying. What do you think?
Here’s that recipe for jumbo carrot cake breakfast cookies again in a printable format.
Jumbo carrot cake breakfast cookies
Ingredients
- 100 g (3.53 oz) flaxseeds
- 85 g (3 oz) wholemeal plain flour
- 70 g (2.47 oz) porridge oats
- 1 tsp baking powder
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 85 g (3 oz) dried apricots finely chopped
- 1 dessert apple cored and coarsely grated
- 1 carrot finely grated
- 40 g (1.41 oz) pecan nuts roughly chopped
- 3 tbsp coconut oil warmed until liquid
- 125 ml (4.23 floz) maple syrup
- 1/2 (0.5 ) orange zest plus 3 tbsp juice
- 4 tbsp dried coconut shavings or desiccated coconut
Instructions
- Preheat the oven to 180C (160C fan, 350F) and line the two large baking sheets with baking paper.
- Put the flaxseeds in a blender and process to a fine powder, then tip into a mixing bowl.
- Add the flour, oats, baking powder, ginger and cinnamon and stir well.
- Add the dried apricots, apple, carrot and nuts and stir again.
- Mix the coconut oil with the maple syrup, orange zest and juice.
- Pour the coconut oil mix into the carrot mixture and stir until you have a soft dough.
- Spoon 12 mounds of the mixture onto the prepared baking sheers, then flatten then into thick 7.5cm (3 inch) diameter rounds.
- Sprinkle with the coconut.
- Bake for 15-18 minutes or until browned.
- Serve warm or leave to cool, then pack into a plastic container and store in the fridge for up to three days.
Nutrition
Parragon provided the books for review and giveaway.
More sweet carrot recipes to try
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Kate says
I have just made these cookies. I was making them as energy bars to have prior to a half marathon next weekend.
Why do they have to be stowed in the fridge?
I will freeze mine then the day before the half marathon I will travel up to the half marathon with them in tow and stay in a b&b.
Have them for breakfast.
Emily Leary says
Hi, sorry for the slow reply. I think it’s just because they are quite moist and so will not stay fresh for as long as a standard, dry cookie recipe. If you transport them chilled, in tupperware in a cool bag and store them in your B&B’s fridge overnight they should be quite alright.
Lynsie Lynn says
I can’t wait to give this a go tomorrow.. I was just wondering if you can substitute the coconut oil with something else, and miss out the the coconut shavings? My daughter has a serious coconut allergy :(