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 :(
Steph @MisplacedBrit says
Totally bummed they don’t want to ship this beautiful book to Sweden too ;-)
Lovely recipe… I love these perfect takeaway breakfast options for, well pretty much every school day!!
Jan Bennett says
Oooh those cookies look good! Never tried carrot in cookies before – great idea.
Kavey says
I really need to get better at making healthy snacks. Meals are not so hard but snacks are such a downfall.
Sarah Fawcett says
These sound amazing, thanks for sharing the recipe, been looking for new inspiration to shift the Christmas poundage!!
Natalie Ray says
Oh my word. I need these in my life. They sound ideal for breakfast but I’m thinking they’d be amazing for sports snacks too, especially with some chia seeds thrown in for good measure. Fabulous :)