A deliciously autumn inspired recipe packed with of warm spices, not only are these biscuits super delicious, they are also super easy to make.
Carrot, Cinnamon And Nutmeg Biscuits
This recipe can easily be adapted to a vegan diet by swapping the eggs to flax eggs and for a gluten-free diet you can swap the flour.
- 1 ¾ cup whole-wheat flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- Pinch of sea salt
- 1 cup (50g) of Stevia powder
- 60ml coconut oil
- 2 large eggs
- 1 medium-size carrot (grated)
- Chopped almonds
Begin by sieving the flour directly into a large mixing bowl; add the baking powder, cinnamon, sea salt, stevia powder and nutmeg – mix to combine the dry ingredients together.
Create a hole in the middle of the dry ingredients and pour the coconut oil along with the two cracked eggs and grated carrot – mix with hands to begin forming the biscuit dough.
Wrap the biscuit dough in cling film and place in the fridge for 30 minutes.
When the cookie dough has been in the fridge for 15 minutes preheat the oven at 180C degrees.
After 30 minutes in the fridge, stretch the dough and use a cookie cutter, sprinkle some chopped almond over the biscuits and cut the cookies and place them on a baking tray lined with greaseproof paper.
Bake the cookies for 15-20 minutes.