Zucchini carrot kale savory ‘cookies’

kale zucchini carrot patiesLookie what I baked! I’m calling them cookies, but truth be told they could easily be named veggie patties or just delicious-baked-morsels-that-you-could-munch-on-forever-and-ever.

kale zucchini carrot patiesI 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.

kale zucchini carrot patieskale zucchini carrot patiesThere’s no rising or special treatment involved in making these soft cookies. Simply mix the dry ingredients, combine them with the wet ingredients, shape into cookies and bake. And enjoy!

kale zucchini carrot patiesDon’t forget to sprinkle some some sesame seeds on top of the cookies before adding them to the oven. These will get slightly toasted during baking and will add a lovely layer of flavor.

Zucchini carrot kale savory ‘cookies’
Author: Chris
Prep time:
Cook time:
Total time:
Serves: 10 cookies
Ingredients
  • 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
Instructions
  1. Preheat the oven at 180-190C.
  2. In a small bowl, mix ground linseed with water and let it sit for a minute or two until it becomes a gel.
  3. In a big bowl, mix the dry ingredients: flour, almond meal, sesame seeds and salt.
  4. Add the linseed mix and the veggies to the flour mix and mix thoroughly to combine.
  5. Shape into thin cookies (by hand) and spread them on a cookie tray covered with baking paper.
  6. 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).
  7. Take them out of the oven and allow them to cool before serving.

C.

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