Home > Recipes > Carrot cake oat biscuits
  • 0.25 serves of vegetables per 
  • 2 biscuits
Share recipe:

Ingredients

1 cup instant oats
¾ cup wholemeal plain flour
1½ tsp baking powder
1½ tsp ground cinnamon
½ tsp nutmeg
Pinch of salt
2 tbsp margarine*, melted
1 large egg
1 tsp vanilla extract
½ cup honey, warmed
¾ cup grated carrot

* Dairy free if using a milk-free margarine

Savvy swaps

You can swap:

Nutmeg
More cinnamon
Instant oats
Regular oats

Tips

Method

Step 1
In a bowl, mix together the oats, flour, baking powder, cinnamon, nutmeg and pinch of salt.

Step 2
In a separate large bowl, whisk the margarine, egg and vanilla together.

Step 3
Stir through the warmed honey.

Step 4
Add the flour mixture and stir until just mixed.

Step 5
Fold through the carrot.

Step 6
Cover in plastic wrap and refrigerate for at least 30 minutes.

Step 7
Pre-heat the oven to 170oC. Line a baking tray with baking paper.

Step 8
Form the dough into 16 rounds and place on the tray. If refrigerated longer than 30 minutes, flatten them a little.

Step 9
Bake for 12-15 minutes until golden.

Step 10
Cool on the tray for at least 15 minutes before placing on a cooling rack.

Tips

Rating

0
(0)

Rate this recipe

You might also like

Subscribe to our updates!

© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

Become a Healthy Made Tasty subscriber

Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.

Subscribe form
I am (please select best fit)
By clicking 'Submit', you acknowledge that you have read and agree to our Privacy Collection Statement.

We will send this recipe to your inbox. Read our privacy collection statement first.