These carrot cake cookies are gorgeous! Beautiful and soft like a cake, yet hold up beautifully in a cookie. The kids and adults alike will love these. You could even top these carrot cake cookies with a drizzle of cream cheese icing to make it even more delicious. However they are lovely on their own. Makes around 35 cookies

Carrot Cake Cookies

Ingredients

  • 115g softened butter
  • 150g caster sugar
  • 150g brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 Tbsp vanilla extract
  • 200g plain flour
  • 125g wholemeal plain flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 100g grated carrot
  • 70g rolled oats
  • 100g sultanas
  • 35g moist coconut flakes

Method

  • Preheat oven to 180 degC fan forced
  • Beat sugars and butter in a mixing bowl until combined and softened
  • Beat in eggs one at a time until just combined
  • Add milk and vanilla and beat mixture until just combined
  • To a separate bowl sift flours, baking soda and cinnamon
  • Add carrot to the flour and mix together until carrot is coated in flour
  • Add the dry mixture to the mixing bowl and mix until just combined
  • Add sultanas, oats and coconut flakes and mix for a few seconds until just combined
  • Use a small ice cream scoop like the one here to drop tablespoons of the mix onto trays lined with baking paper
  • Bake in the oven for 10-12 minutes until cookies are golden and cooked through. They will continue to cook on the tray and will harden up slightly
  • After 5-10 minutes place on wire racks to cool completely. Enjoy!

So I needed something reasonably healthy and that the kids can eat at the beach this morning, breakfast muffins. I had run out of blueberries so decided to create something a bit different. They are super yummy and moist and very easy to make! I like to mix it up and make some normal muffin size and some mini muffins. This made 14 normal muffins and 24 mini muffins.

Breakfast Muffins
Pear, Raspberry and Oat Muffins


Ingredients

  • 2 medium pears (around 220g when chopped into little cubes)
  • 160g frozen raspberries
  • 400g Greek Yoghurt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 60g rolled oats
  • 150g plain wholemeal flour
  • 150g plain flour
  • 3 tsp baking powder
  • 120g raw caster sugar
  • 40g white chia seeds

Method

  • Preheat oven to 180 degC fan forced
  • Line muffin tins with paper cases and/or spray with olive oil spray
  • Put the oats, flours, baking powder, sugar and chia seeds in a mixing bowl
  • Mix dry ingredients to combine and make a well in the centre
  • In a separate bowl whisk together eggs, yoghurt, milk and olive oil
  • Add the egg mixture to the dry ingredients and fold together until just combined
  • Add the pears and raspberries and fold until just mixed together
  • Using an icecream scoop, scoop out the mixture into the tins
  • Bake in the oven for 20 minutes, until browned lightly on top and a tester comes out clean
  • Leave to cool in the tin for 5 minutes before turning out.

Carrot and Apple Oat Cake
Carrot and Apple Oat Cake

This is a super easy and quick cake. Granted it takes some time to grate the carrot and apple but otherwise is a yummy and moist cake which is quick to make and good for you. Well close to it! Is really lovely without any icing but if you like would be perfect with a cream cheese frosting.

Ingredients

  • 300g grated carrot (3 medium carrots)
  • 170g grated apple (1 medium red apple)
  • 230g rolled oats
  • 155g wholemeal plain flour
  • 3/4 cup (150g) brown sugar
  • 55g shredded coconut
  • 2 tsp mixed spice
  • 140g apple sauce
  • 1/2 cup canola oil
  • 2 eggs
  • 1 tbsp golden syrup

Method

  1. Preheat oven to 170 degrees celsius.
  2. Line a brownie tray with baking paper
  3. Place the oats, plain flour, brown sugar, coconut, mixed spice into a large mixing bowl and stir until completely combined and no lumps in the brown sugar.
  4. Add grated carrot and apple and stir until combined completely.
  5. To a separate bowl, add eggs and lightly beat them. Add apple sauce, canola oil and golden syrup. Whisk until combined.
  6. Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
  7. Put the mixture into the tray and flatten. If you like you can make a few separate "cookies" with the mixture. This can be done by rolling a tablespoon of mixture and flattening slightly onto a separate baking tray.
  8. Bake for 30 minutes until a tester stick comes out clean.
  9. Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!