Hierdie is ‘n baie lekker peuselhappie.
- 200 g (1 ½ packed cups) carrots, grated
- 125 ml (½ cup) water
- 70 g (½ cup) grated cheese
- 2 eggs
- 3 tablespoons (15 ml tablespoon) oat flour
- 1 tablespoon desiccated coconut
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
Pre heat oven to 180ºC and prepare a baking sheet with parchment paper or a silicon baking sheet.
Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins.
Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry for the recipe to work).
Place the carrots back in the bowl and mix with the remaining ingredients.
Using a cookie cutter of choice, form shapes of the mixture straight onto the prepared baking sheet. Make each shape around ½ cm thick.
Bake for approx. 13 – 15 mins (until crispy on the sides).
Let it cool down a bit on the paper or silicon before removing the discs to a wire rack to cool completely.
Serve with a dip of your choice, I served mine with tzatziki.
Cheese – You can use any good melting cheese such as cheddar, mozzarella or tasty. Or you can use a mix.
Flour – Oat flour can easily be made by blending / processing oats until a flour consistency. Alternatively you can replace with another flour (such as all-purpose or almond)
Cooking carrots without a microwave – Bring ½ cup water to boil, add the grated carrots and cook for 3 minutes. Alternatively, steam until soft.
Recipe and photo: Marlene Potgieter