325kcal
4g
2g
5g
7g
10g
25g
351mg
- 1 Egg
- 200g / 7.05oz Cream cheese
- 60ml / 2.03fl oz Neutral oil
- 200g / 7.05oz Whole grain spelt flour
- 2 tsp Cream of tartar baking powder
- 50g / 1.76oz Tender oats
- 1 tsp Dried oregano
- 1 tsp Sweet paprika powder
- 100g / 3.53oz Pumpkin seeds
- 200g / 7.05oz Carrots
1. Preheat the oven to 175°C (347°F).
2. Grind 100g / 3.53oz Pumpkin seeds in a food processor.
3. Clean, peel, and finely grate 200g / 7.05oz Carrots.
4. Knead the pumpkin seed flour and carrots with the remaining ingredients into a homogeneous dough.
5. With slightly damp hands, form balls from 1 tsp of dough each and place them side by side on a baking tray lined with parchment paper.
6. Bake the balls in the middle rack of the oven for 22-24 minutes.
7. Remove and let cool on a cooling rack.
5% of RDI
17% of RDI
2% of RDI
0% of RDI
0% of RDI
17% of RDI
30% of RDI
The balls can be stored in an airtight container for up to 4 days. They can also be frozen and thawed at room temperature before serving.
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