Carrot & Cinnamon Biscuits

Budget friendly sweet carrot biscuits infused with orange oil and cinnamon and inspired by a old fashioned war time recipe. Healthy biscuit snack made with gluten free flour and plant based ingredients – perfect for gluten-free, vegan diets and Low FODMAP too.

This is a very simple biscuit recipe to make, originally based on an old-fashioned recipe from the second world war, when vegetables featured often in cake and biscuit recipes. It’s also a perfect budget recipe and you can always swap around the ingredients to suit you.

Why make this recipe?

• Frugal recipe to make
• Dairy & Gluten free
• Great biscuits to take for a walk or work
• Healthy snack
• Great to pack as a gift for our foodie friends

Ingredients

Carrot

I’ve tried both coarse and finely grated carrots with this recipe and they both work fine. Using finely grated carrots will give you more mellow/fine crumb on your biscuit and you might need to bake the biscuit for a little longer as it will be slightly more moist.

Oil

I’ve used coconut oil, but the original recipe has margarine. Any kind of butter, oil or margarine will be fine with this recipe.

Sugar

I’ve used basic white caster sugar, but brown or dark sugar would work well too.

Flour

The original recipe has of course regular flour, but I’ve used gluten-free flour and added the baking powder and xantham gum. You are welcome to use regular plain or self-raising flour and just leave out the other ingredients.

Baking powder

Only use it if you are using gluten-free flour or plain flour.

Cinnamon

I thought any kind of sweet mixed spice will go well with this recipe and a simple cinnamon complements the flavours beautifully.

Orange flavouring 

This is optional, but I think it’s so worth adding in! A hint of orange to go with the carrots and cinnamon!

Xantham gum

Use it if your flour blend doesn’t already includes it.

Salt

Always use a tiny pinch of salt to balance out all the flavours.

How to make carrot biscuits

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• Cream the coconut oil and sugar together until it’s well combined
• Mix in the orange flavouring and grated carrot.
• Mix the flour with baking powder, salt and xantham gum
• Add the flour mixture to the rest of the ingredients

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• Divide into small pieces. I weigh mine at 15 grams each.
• Roll into small balls, gently flatten in your palm and place on the baking tray lined with baking parchment
• Bake for 10 minutes in preheated oven 180 C, 350 F until golden brown.

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Allergies & dietary requirements

• Dairy Free
• Gluten – Free
• Nut-Free
• Egg-Free
• Vegan & vegetarian friendly

Batch size

You’ll get approximately 15 biscuits, but it depends on how big/small you make them.

Scaling up or down this recipe

Yes, this is easily done and you can either scale down or scale up the recipe. Baking time will remain the same.

How to store carrot biscuits

Any air tight container will be fine and your carrot biscuits should be O.K for about 7 days. I’ve not tried to freeze them, but I think it would be possible.

This recipe and me

I love history and travelling and often pick up books from local antique bookshop or charity shop. I’ve originally bought this cookbook for the photos and old-fashioned advertisements, never actually intended on making any of the recipes. Then last year, I’ve been going through all my cookery books and decided to make the Carrot Biscuits recipe.

Carrots are one of the vegetables I can eat lots of and I’ve adapted the recipe to suit my dairy free & gluten free diet (which is also Low FODMAP diet).

Since then I’ve made quite a few recipes from this book and they all turned out really well. One thing I would say, if you are thinking of buying this cookery book, is because sugar wasn’t rationed during the war, most baking recipes have rather large amounts of sugar in comparison to the rest of the ingredients.

I’ve adjusted the sugar in my version of this recipe, but you might want to be careful when you are trying the recipes for yourself.

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