A good thing.

A good thing: Spending the afternoon with your best friend in the sunshine, drinking cider and looking at summer dresses.

Another good thing: Biscuits. Especially ones that you don't feel guilty about eating for breakfast.



These biscuits are good for breakfast. They're also good for afternoon tea, and any time of the day, really. They're full of healthy and delicious things: carrots, oats, dates, coconut, almond meal, maple syrup. That's it really.

I was really full after eating two these little cookies for breakfast (which went perfectly with a cup of Russian Caravan tea). They're just so satisfying and wholesome: a good start to the day. Especially on your day off.

Feel free to play around with the fruit/nut/flour elements. You can see different variations here and here (My recipe is based on the former). The carrot flavour isn't really noticeable, it just makes you feel healthy, which is always a good thing, y'know? But I think next time I'll make these, I'll use honey instead of maple syrup, just because maple syrup is SO expensive, and using a 1/4 cup in these makes me a bit giddy (I like to save my maple syrup for pancakes, rather than just making biscuits for myself at breakfast).

I also don't know what to call these. Calling them Carrot Biscuits doesn't really do them justice, and also doesn't make them sound very appetising. I might just leave them without a name. Nameless biscuits.

Recipe:

Adapted from 101 cookbooks

I halved the original recipe before adapting it. Feel free to double it back up if you're feeding lots of people. I also baked half the cookies, and then left the remaining uncooked mix in the fridge, then made fresh cookies the next day rather than making them all at once.

1/4 cup desiccated coconut

1/2 cup almond meal

pinch salt

1/2 cup oats

1/4 tsp each of cinnamon and ground ginger

1/2 cup grated carrot (about 1/2 a large carrot)

1/4 cup maple syrup

1/4 cup vegetable oil

1/4 cup chopped dates (about 6 dates)

Preheat oven to 180C and line a baking tray.

IN a medium bowl, stir together the dry ingredients.

Stir in the remaining ingredients.

Form into balls (I liked bigger biscuits better than little ones, much bigger than a tablespoon), and place on lined tray.

Bake for 10-12 minutes until brown on the bottom and top, but they'll still be quite soft.