Sticky Carrot Bites Recipe

Ingredients

1½tbsp ground flaxseeds/linseeds
4½tbsp water
150g gluten-free plain flour
½tsp xanthan gum
2tsp baking powder
1tsp bicarbonate of soda
¾ salt
2tsp ground cinnamon
½ ground ginger
½ tsp grated nutmeg
190g xylitol
125ml unsweetened apple puree
60ml almond milk
125ml olive oil
190g finely grated carrots (about 6-8)
large handful of raisins
large handful of walnuts

Method

1. Preheat your oven to 180°C/350°F.

2. Put the flaxseeds/linseeds and water into a small bowl. Whisk the seeds into the water with a fork until the mixture starts to feel like the consistency of a beaten egg. Place in the fridge.

3. In a large bowl, combine the flour, xanthan gum, baking powder, bicarb, salt, cinnamon, ginger and nutmeg.

4. Separately mix together the xylitol, apple puree, almond milk and olive oil. Stir in the flax mix. Put this into the bowl of dry ingredients and stir until smooth. Add the grated carrots and raisins and stir.

5. Spoon into a baking pan. Crumble the walnuts and scatter on top, Bake for 30 minutes. Cover with foil and return to oven for 10-12 minutes.

6. Remove from the oven – the insides will still be gooey. Cut into little portions and put onto a prepared baking sheet. Put the bites in the warm oven for 30 minutes. Store in an airtight container for up to three days.

Recipe courtesy of Super Healthy Snacks and Treats by Jenna Zoe, photography by Clare Winfield, Ryland Peters & Small

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