Recipes · Uncategorized

Healthy carrot cake breakfast biscuits.

Hello Again!


Baby I has been cluster feeding at night the past few weeks, so come morning time I’ve been too tired to brush my hair let alone make elaborate breakfasts. I wanted to make something that I could have for those days and also for mornings where we are on the go! Mr T’s mum has been playing around with some carrot cake recipes so I thought it might be fun to try to make some carrot cake breakfast biscuits. These are refined sugar free and are packed full of complex carbohydrates that will keep you and your little ones fuller for longer. They are very quick to make and the recipes make 12 medium sized cookies.


wp-image-1070951544jpg.jpgWhat you will need:

1 medium banana, mashed

1/2 cup of rolled oats

1/4 cup of rye flakes

1/4 cup of oat flour

1 tbsp of chia seeds

1 egg

1 tsp of vanilla extract

1 tsp of baking powder

1 tsp of cinnamon

1/2 tsp of nutmeg

1/4 tsp of salt

1 cup of grated carrots

1/4 cup of finely chopped walnuts (optional)

1/4 cup of maple syrup

1/2 cup of almond butter

Preheat your oven to 170.C. Combine the banana, almond butter, vanilla extract, maple syrup and egg in a bowl. in a separate bowl, mix the flour, oats, rye, baking powder, chia seeds and spices until well combined. Add dry ingredients to the wet ingredients and mix well. Fold carrots and chopped walnuts and into the mixture. Spoon mixture on to a pre lined baking tray. Bake in the preheated oven for 15-18 minutes until biscuits start to brown slightly. Remove from oven and allow to cool for 5 minutes in the tray. Transfer to wire cooling rack and allow to cool fully and enjoy!

These biscuits have a soft, cake-like texture so are ideal for baby led weaning and young babies. Baby I and L devoured 3 each so I guess they get a thumbs up from them!

Hope you guys enjoy!Let me know how they turn out.

Bye for now!

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