I started out wanting a soft cookie type of baked good, something healthy and savory that I could snack on in between meals. And that’s what I got. These gorgeous things are quite addictive, so having just one is not really an achievable task. The carrots add a lovely, natural sweetness and the zucchini helps keep them moist during baking. If you’d like to make them crunchier or simply more firm, use a smaller ratio of zucchini to flour or skip the zucchini altogether and make them just with carrot and greens – kale, spinach, collard greens or any other leaves you fancy.
- 1/3 cup wholemeal flour of choice (spelt flour or oat flour are nice)
- 1/3 cup almond meal
- 1/4 cup whole sesame seeds + plus more to sprinkle
- sea salt flakes, to taste
- 1/3 cup ground linseed (flax meal) + 1/3 cup water
- 1/3 small zucchini, finely grated
- 1/2 medium carrot, finely grated
- 1 big kale leaf (or few spinach leaves), finely chopped
- Preheat the oven at 180-190C.
- In a small bowl, mix ground linseed with water and let it sit for a minute or two until it becomes a gel.
- In a big bowl, mix the dry ingredients: flour, almond meal, sesame seeds and salt.
- Add the linseed mix and the veggies to the flour mix and mix thoroughly to combine.
- Shape into thin cookies (by hand) and spread them on a cookie tray covered with baking paper.
- Sprinkle sesame seeds on the cookies and bake them for about 20 minutes (or until you stick a toothpick in them and it comes out clean).
- Take them out of the oven and allow them to cool before serving.