This recipe was adapted from a recipe I got from a packet or amaranth flour, I made these tonight as treats for the kids lunch boxes, the kids were really impressed with these and my 2 carrot hating children (my older 2 – 11 and almost 13) now dont mind eating carrots!! Surprising what a few healthy carrot cakes can do to show the kids how carrots can be used even in cakes! They always cringe at the thought of carrot cake, finally I got them to try my home made carrot and zucchini bread and they absolutely loved it!! These are so simple to make and really are nice, just a few tweaks to make them more healthier and low fodmap suitable.
Amaranth Carrot Cookies
makes 12 large cookies (or 24 smaller cookies)
2 cups amaranth flour
2/3 cups arrowroot flour/tapioca flour
6 Tbsp Coconut oil (or dairy free spread or butter if you dont have coconut oil)
1/3 cup rice malt syrup (you can use maple syrup or sugar if low fodmap or use honey if not following a low fodmap recipe but rice malt syrup is lower in sugar)
3/4 cup water
2/3 cup grated carrot
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1 tsp ginger
2 tsp vanilla essence
optional extras 1/2 cup raisons and or 1/2 cup fave crushed nut
Preheat oven to 180 degrees. Line 2 baking trays with grease proof paper. In a bowl combine dry ingredients and mix well to combine. In a seperate bowl combine wet ingredients. Mix dry ingredients with the wet until combined. Scoop dessert spoonful into your hand and roll into balls and flatten with a fork. Or for smaller balls use heaped teaspoonfuls. Or just use a spoon to plop them on the tray. Place in the oven for about 18 minutes.