I recently reorganized my recipe file (which you can see a sneak peek of what it actually looks like here). I usually take some time once every few months to do some pruning to the clippings and cut-outs, getting rid of the ones I don’t use and making it easier to find my favorites when I do.
In my overhaul, I also decided to refine some of the categories. When I first started my recipe collection (before I even met my husband!), I had your bare-bones basic groups (chicken / pasta / beef / etc.) and then one “Miscellaneous” section that became a catch-all for everything from snacks to sauces, beverages to BBQ sauce. That category has swelled, along with a couple others, so I added some new dividers to help cull the chaos and simplify retrieving the right recipe.
One of the newest categories includes: Desserts: Hidden Fruits & Veggies. (Seriously.) These are some of my favorite recipes because they taste oh-so-good but include a nice helping of something healthy in them, so you don’t feel too bad snick-snacking on them in the middle of the afternoon.
This “Oatmeal Carrot Cake Cookie” recipe is one that found its way into that section, since it includes a good punch of carrots, raisins and oats.
1 cup rolled oats
½ cup packed light brown sugar
½ cup unbleached all-purpose flour
¼ cup sugar
¼ cup whole wheat flour
1 tsp. ground ginger
1 tsp. ground flax seed
½ tsp. cinnamon
½ tsp. salt
¾ cup packed, grated carrots
1/3 cup raisins
3 Tbsp. butter, melted
1 large egg
Mix together all dry ingredients (oats, flours, sugars, spices) so that evenly incorporated. Add in carrots and raisins, mixing well. Separately, in a small bowl, mix together the melted bowl and egg. Pour the butter-and-egg mixture into the bowl of dry ingredients and mix well until combined.
Shape dough into cookies (roughly 2-inches in diameter) and place on baking stone (here's the one I use and love) or greased cookie sheet, leaving an inch or two between each cookie. (It’s easiest to just roll up your sleeves and shape the dough with your hands.)
Bake cookies in oven at 350 degrees for about 15 to 20 minutes, until edges of cookies are browned and middles are not gooey. Makes about 10 to 12 cookies, depending on how large you shape them.
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Yum! I'm pretty sure these will be baked tonight. Thanks for sharing!
ReplyDeleteLooks good! Courgette cake is scrummy, the veg really adds moistness to the cake. I've found a recipe for parsnip and maple syrup cake that I want to try as well.
ReplyDeleteOh, let me know if you try them, Urban Wife. They are so good! I love to take them along on road trips for a kinda-healthy treat!
ReplyDeleteLouise, courgette is what we call zucchini here in the States, right? I've had zucchini bread but never it in a cake. I'll have to look that up. Sounds yummy! And the parsnip and maple syrup sounds interesting, too. Let me know if turns out good!
Oops, I forgot it's a different word- yup, it's zucchini! I'm going to make a red velvet cake this weekend :-).
ReplyDeleteMmm, red velvet is one of my FAVORITES. I made a batch of them as cupcakes and froze them so that my husband and I can have one every once and awhile. It remains one of my best uses of the freezer :)
ReplyDeleteThese cookies were wonderful!! I did add a little nutmeg and cardamom powder. I also did not frost the cookies, I figured I could eat more :) I also just put the walnuts in the batter. The cookies were so moist and soft. They really do taste like a piece of carrot cake. Thank you for a great recipe!!
ReplyDeleteregards,
cleo of Denali Law Group
If I dont have ground flax seed what do i replace it with? Or does it need to be replaced?
ReplyDelete