Carrot Cake Cookies

Hello everyone, I wish you all a Happy Easter and a wonderful weekend!

These carrot cake cookies are super yummy, with a touch of maple syrup, cinnamon and cloves.

 

Carrot Cake Cookies 

Yields: 25 large cookies

Ingredients:

• 2 cups butter melted
• 2 eggs
• 1 cup maple syrup
• 3/4 cup ground almonds
• 2 1/2 cups spelt flour
• 4 tsp baking soda
• 2 cups grated carrots
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp salt

-Line 2 baking sheets with parchment paper. Preheat oven to 350F.

-Whisk together the butter and maple syrup, add eggs one at a time, add spices and salt.

-Mix in the carrots, then add the flour, baking soda and ground almonds. Stir until well combined.

-Drop by spoonfuls onto the baking sheets, leaving some space between cookies. The cookies will spread a bit.

-Sprinkle with some coconut sugar if desired.

-Bake in preheated oven for about 15 minutes or until golden brown.

(These pretty Easter eggs were made by my late grandmother who was a very talented crafter!)

 

Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

Advertisement

Mango Coconut Rose Tart

I hope you all had a happy Easter and a great start into April!

I can’t believe I am saying this but last week I did not feel like baking anything special for Easter. Last year I have made a Swiss Carrot Cake , this year instead of something Easter themed I was in the mood of making something bright and flowery. Thinking of daffodils, it looked more like a rose in the end, but surely made me happy. The mango pairs nicely with my coconut custard, a little exotic taste that makes you dream of a beautiful island.

 

 

Mango Coconut Rose Tart

Crust:

• 150 g white spelt flour
• 50 g buckwheat flour
• 100 g butter, soft
• 2-3 tbsp maple syrup
• 1 egg
• pinch of sea salt

-Whisk together butter, maple syrup and egg until creamy. Add salt, spelt and buckwheat flour, mix until combined. Refrigerate for 30 minutes.

-Line the bottom of a 9-inch/23 cm tart form with parchment paper, grease sides. Preheat oven to 375F/180C, convection setting.

-Roll dough out to fit form, prick bottom evenly with a fork, cover bottom with a piece of parchment paper, to add some weight, fill with some dried chickpeas or other legumes. Blind bake for about 30 minutes or until golden brown. Remove parchment paper with the legumes half way through baking. Let cool completely before filling.

Coconut Custard

-You can find the recipe here: Coconut Custard mini tarts with mixed berries

-Prepare in advance as the custard needs some time in the refrigerator to set.

-(Instead of the 1 1/2 canned coconut milk, I used 500 ml coconut milk from a tetra pak that does only contain coconut milk.)

Mango Rose Topping:

• About 1 1/2 large mangoes, thinly sliced

-Fill tart shell with the coconut custard, about 3/4 full. To make the rose, start on the outside and work your way towards the center, as you like.

 

 

I hope you’ll give it a try, let me know if you do! You can tag me on Instagram so I can see your creation:)

littleswisslittlecanadian

 

I wish you all a lovely week!

Ursula