When I was little, carrots were my favorite vegetable. Now, I can’t really get excited about them. I think it’s because they’re so hit-or-miss – sometimes you get a really good one that makes you think about your vegetable rankings (what, you don’t rank your favorite vegetables? or favorite everything?), but sometimes you get one so foul tasting you have to spit it out and throw the rest away. Is that just me? Couldn’t be.
I bought a few (3) carrots the other day and cut one up to eat with lunch. I ate it with our new house favorite almond butter – Barney Butter. While the Barney Butter is fantastic, the carrot just wasn’t doing anything for me. I didn’t want to waste the other two carrots, but I know myself and know I would eat them before they went bad, so I grated them and put them in a container to add to salads or sandwiches (it dilutes the carrot-y taste).
The next day as I was about to make some homemade granola bars, I stumbled upon this recipe for Carrot Walnut Cookies from Whole Foods and decided I had to make them instead. It was fate – I already had my 2 carrots grated in the fridge, just waiting for me to add them into this healthy cookie.
Stuffed with only whole grains, and sweetened with only fruit (no added sugar!), this is the perfect way to get some fruit, vegetables, fiber, protein and healthy fats into your breakfast. You could eat these any time of day really, but I think they’d be the perfect Easter breakfast before you spend the rest of the day stuffing yourself with candy.
Carrot Cake Breakfast Cookies
(adapted from Whole Foods)
1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, peeled, cored, and grated
1 ripe banana, mashed
1/4 cup orange juice
Combine walnuts, oats, and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, salt, cinnamon, and ginger. Add carrots, apples, banana, and juice and stir until combined. drop by rounded tablespoons an inch apart onto baking sheets lined with parchment. Press down lightly on each cookie with your fingers or the back of the spoon/disher to flatten them slightly. Bake at 350 for 20-25 minutes, or until the tops and bottoms are lightly browned. Serve warm. Store in an airtight container for up to 3 days. They also freeze well.
Yield: 25 cookies
The one classic carrot cake ingredient missing from the recipe is coconut, and while you can easily add it to the dough, I decided to pour some warm, homemade coconut butter into the little bowl I made on top when I flattened them with the cookie disher.
These are so quick and easy to make, and a wise way to start Easter or any day!