Have you heard of carrot taco shells? I recently stumbled across them on this great blog. They are a brilliant alternative to standard taco shells – high in protein with some added carrot goodness. Finn loves them, as do all of us, and I knew that I could adapt the recipe slightly to make a great finger food snack.
As Finn would say “it’s only one sleep until December” and I’ve started thinking of heathy festive snacks. Last year I tried to make a heathy Christmas themed snack for each day in the advent calendar. Finn had a lot of fun helping make them so I’m guessing it will be an annual tradition.
To make these super tasty Christmas carrot stars I basically followed the carrot taco recipe and only altered the ingredient amounts and cooking times slightly. These changes were to make it work for smaller, biscuit like snacks.
I used a star cookie cutter to form the carrot stars to make it a little festive. However they will be a perfect stack any time of the year and you could use any shape.
The recipe includes oat flour. I just make my own oat flour by grounding oats in a food processor. It is so easy and takes seconds.
- 200g grated carrots (around 1½ packed cups)
- ½ cup water
- 70g grated cheddar cheese (1/2 cup)
- 2 eggs
- 4 tbsp oat flour
- Pre heat oven to 180C / 350F / Gas 4
- Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins
- Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry)
- Place the carrots back in the bowl and mix with the remaining ingredients
- Prepare a baking tray with baking paper or use a silicon baking sheet
- Form star shapes of the mixture onto the sheet using a cookie cutter. (Mine were around ½ cm thick)
- Bake for approx. 13 mins (until crispy on the sides)