Carrot Cake Mini Biscuits with Whole Wheat & Flaxseed
Not cookies, not crackers — but biscuits.
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This is another super easy and nutritious snack I keep stocked in my freezer at ALL times. The recipe is adapted from one of my favorites — Little Vegan Eats’ Carrot Cake Biscuits. After making her original recipe at least a dozen times, I decided to bulk up the nutrition by incorporating whole wheat and flaxseed. I’ve also added agave for a little boost of sweetness, but it’s totally optional, and especially unnecessary for kids who haven’t developed a preference for sweeter foods yet.
Ingredients:
100 grams all-purpose flour
100 grams whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 rounded tsp cinnamon
1 rounded tsp ground ginger
1/2 tsp ground nutmeg (optional)
3 rounded tbsp ground flaxseed (optional)
200 grams steamed carrots (about 1/2 pound before steaming)
1/4 cup coconut oil, melted
1 tbsp agave (optional)
Steps:
Preheat your oven to 350 and line two baking sheets with parchment.
In a medium bowl, whisk together the dry ingredients: flours, baking powder, salt, cinnamon, ginger, optional nutmeg and optional flaxseed.
In a large bowl, mash up your steamed carrots with a potato masher/ricer or fork — you want to break them up pretty well (hint: don’t under-steam them).
Stir your melted oil and optional agave into your carrots. Add the dry ingredients and mix, then lightly knead by hand to form a dough ball.
Prep your rolling space with a piece of parchment, overhanging the parchment on your counter so you can use your body weight to hold it in place as you roll. Then, roll your dough out on the parchment to a thickness of 3/16” (which is halfway between 1/8” and 1/4”).
If you have plenty of time, for some reason, you can use small cookie cutters to make fun-shaped biscuits. If you prefer to save time, use a rotary pastry cutter or knife to cut out little biscuits no bigger than about 1” square. Mine are usually rectangles close to 3/4” square, which yields 150+ mini biscuits. Re-roll as needed to use up all your dough.
Bake for 10-11 minutes, then cool before enjoying (I think they taste better after a good sit because the exterior can be dry coming out of the oven).
Storage:
I store these puppies in the fridge up to a week, or in the freezer up to two months. According to Little Vegan Eats, they’ll also do fine on the counter in an airtight container for up to three days.
I think they’re best brought back to room temp before serving, which means they’re perfect for lunch boxes, daycare snacks, and on the go.
Preferred supplies:
Kitchen scale (this is the one I use, but there are so many models, and they make baking so much easier!)
Rolling pin
Nutrition:
This well-balanced recipe is an awesome source of healthy fat, fiber, vitamins and minerals for growing babies and toddlers.
Whole wheat flour is a good source of dietary fiber, plus it offers B vitamins (niacin, thiamin, and folate), iron, magnesium, zinc, and a touch of protein.
Ground flaxseed is rich in fiber for digestive health, omega-3 fatty acids for brain development, and protein.
Carrots contribute vitamin A for eye and immune health, vitamin K1 for bone health, vitamin C for immune health, as well as some additional fiber.
And coconut oil is great for healthy fat, vitamin E, and calories for fuel.
Combined, these nutrients are perfect for your kiddo’s:
Digestive health
Energy
Brain development
Immune support
Allergen notes & adaptations:
As written, these mini biscuits are:
Vegan
Egg-free
Dairy-free
Nut-free
Soy-free
Sesame-free
I see you wheat allergy, and I’m actually not sure how these would work with replacement flours, like a gluten-free AP. Would love to hear from anyone to tries!
If you’re all out of coconut oil, you can sub avocado oil, olive oil, grapeseed oil, or melted vegan butter, but I’d hazard to guess that the flavor may be affected, as I discovered was the case when I subbed out coconut oil in my whole wheat pumpkin mini muffins.
If you don’t have agave on hand but want a touch of sweetness, I’d bet honey or good old-fashioned sugar would do the trick.
These are honestly pretty rewarding to make — easy and even a little fun (I love rolling out dough!). And when I trick my kid into eating his carrots, I feel like a genius.
Let me know if you give these a try!
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