Spiced Carrot Breakfast Cookies
Spiced carrot breakfast cookies with cardamom and nuts baked on a thin, crisp wafer base. Lightly sweet and easy to make, they keep well and are perfect for mornings.
Servings: 30 cookies
Calories: 51kcal
Equipment
- Blender or Food Processor
- Large Skillet
- Measuring Spoon to shape half-sphere
Ingredients
- 1 Pound Carrots
- ½ Stick Butter
- 1 Cup Milk
- 5 Pieces Green Cardamom Pods
- pinch Saffron optional
- ⅓ Cup Almonds and/or Cashews sliced or chopped
- 5-6 Tablespoons Sugar
- 30 Communion Wafers
- 30 Hazelnut or Pistachio whole to top the cookies
Instructions
- Prepare your carrots first. Wash, and they may need to be peeled. Cut them into chunks, discarding the top. Grate the carrots finely (we use a food processor to speed things up).1 Pound Carrots
- Keep the other ingredients ready measured as well.½ Stick Butter, 1 Cup Milk, 5 Pieces Green Cardamom Pods, ⅓ Cup Almonds and/or Cashews, 5-6 Tablespoons Sugar, 30 Communion Wafers, 30 Hazelnut or Pistachio
- Heat a skillet and melt the butter. Keep on a medium-high heat setting. Mix the carrots and briefly stir-cook for a minute or two to release the sweet aroma of your grated carrots.
- Stir in the milk, the lightly crushed cardamom (to release the aroma), saffron (optional) the cashews and/or almonds, and the sugar.
- Keep on a medium-high heat setting and stir frequently. The carrots will get infused, but it needs to simmer down so that none of the liquids are left. Cook down until the carrots are completely dryish-looking.
- Take the pan from the heat and scoop out the whole cardamom pods to discard them.
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- With a tablespoon or a measuring tablespoon (that's what we use), scoop up some of the dense carrot mass and press the half-sphere on the communion wafer so that the mass sticks on it. The wafer forms the base, keeping the cookie from falling apart. Repeat with the remaining carrot mass.
- Place the unbaked cookies on a parchment-lined baking sheet, next to each other, but keep space between each cookie. Decorate each cookie with a hazelnut or pistachio by pressing the nut into each cookie center.
- Bake for about 20 to 25 minutes at 350 degrees Fahrenheit (180 degrees Celsius) in the oven. If you use a convection oven, use the convection (fan) setting).
- Keep the cool, enjoy straightaway, and store remaining cookies in a cookie tin box lined with parchment paper.
Nutrition
Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2586IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.2mg
