183kcal
5g
6g
6g
3g
5g
31g
698mg
- 130g / 4.6 oz Carrot
- 130g / 4.6 oz Sweet potatoes
- 25g / 0.9 oz Butter
- 125g / 4.4 oz Spelt flour
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
1. Simmer diced carrots for 8 min, drain, mash with butter, mix with flour, baking powder, and cinnamon into a dough.
2. Preheat oven to 180°C. Roll dough 4 mm thick, cut cookies, and place on lined baking sheet.
3. Bake for 10 min. Cool on a rack and store in a tin for up to 4 days.
2% of RDI
5% of RDI
6% of RDI
0% of RDI
0% of RDI
5% of RDI
21% of RDI
Hot to involve your child: Measuring: Involve them in measuring the ingredients. Peeling: With supervision, they can peel the carrots. Kneading: They can knead the dough. Cutting: They can cut out the cookies with cutters. Arranging: Let them arrange the cookies on the baking sheet.
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