ALL-THINGS-SPICE CARROT BICCIES
Here are some simple little carrot biscuits that make me think of ginger snaps… that don’t break your teeth! Made with fresh carrots, ghee or coconut oil, dates, rice flour and spices, I’ve used “mixed spice” here as a quick way to get a lovely blend of spices in one easy scoop and then amped it up with freshly cracked black pepper and allspice (a type of berry that’s dried and ground). You’ll need a food processor for this — it’s fast and means you can work with raw carrots. Otherwise grab the grater on a medium blade and finely mince the dates before mixing it all together. In this case you might need a touch less rice flour, as less liquid will be released from the carrots than when you blend them. Get ready for some sugar and spice and all things nice!
INGREDIENTS
Makes 15
2 medium carrots (peeled if needed) or approx.160g
2 tbsp ghee, butter or coconut oil (for a vegan option), at room temperature
7 tbsp (70g) rice flour
2 tsp mixed spice
1 tsp baking powder
½ tsp black pepper
⅛ tsp allspice
Pinch of sea salt
65g whole dates (approx 9 medium dates), chopped
METHOD
Preheat the oven to 180ºC (fan 160ºC/gas mark 4).
Rough chop the carrots.
Place everything intp the food processor and pulse a few times. Use a spatula to push the mixture down and go again Leave it chunky or smoothish - choice is yours, as long as everything is well distributed.
Divide the mixture into 15 balls, place onto a lined baking sheet and flatten so that they are around 1cm thick and 4cm wide.
Bake for 10 minutes, then turn them over and bake for another 10 minutes. At this point, check and see how firm and golden they are — they should be golden brown all over and on their way to crunchy — if not, add another 3-5 minutes and check again.
Enjoy warm of place on a wire rack to cool. Once completely cool store in an airtight container.
Bheema quite fancies one of these…
Why not complete your biscuit selection with some chai spiced cranberry cookies?