How to make… healthy carrot Easter biscuits by Organix

by Organix |

Preparation Time

30-60 minutes


Makes 10-12 biscuits


  • 75g carrots

  • 40g cheddar cheese (optional)

  • 100g porridge oats (to make oat flour)

  • 75g porridge oats

  • ½ tsp garlic powder

  • 1 ½ tsp ground cumin

  • 2 tsp mixed dried herbs

  • 3 tbsp rapeseed oil (or vegetable oil)

  • juice of ½ lemon

  • 1 beaten egg

  • To decorate: peas / carrot shavings / chives

Step 1 - Peel and finely grate the carrot, using the fine side of your grater. Using the same side of your grater finely grate the cheese.

Step 2 -  Grind 100g of porridge oats to make oat flour in a blender. Set aside.

Step 3 - In a large bowl, mix 75g porridge oats with garlic powder, ground cumin, mixed dried herbs, oil and lemon juice.

Step 4 - Add grated carrot, grated cheese beaten egg, and ground oat flour. Blend all the ingredients until they are well mixed. Knead lightly to form a smooth ball. Leave to rest in the fridge for 20mins.

Step 5 - In the meantime, preheat the oven to 180°C / 160°C Fan/ Gas Mark 4 and line a baking tray with baking paper.

Step 6 - Place dough on a separate sheet of baking paper. Cover with another baking sheet. Using a rolling pin, carefully spread the dough to an even 0.5cm thickness. Cut out biscuit shapes and place them on baking tray.

Step 7 - Bake for around 18-20 mins until slightly golden and firm.

Recipe notes:

Make sure you use oat porridge and not rolled oats to give these biscuits a finer texture. For a dairy free alternative, you can skip the cheese.

Suitable for 10+ months

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