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Chocolate Havanese

Carrot crunchies


  • 1& 1/2 cup flour (375ml)
  • 1 cup shredded carrot (250ml)
  • 1/2 cup rolled oats (125ml)
  • 1 cup apple sauce (250ml)
  • 2 Tbsp. honey (10ml)
  • 1/2 tsp. ground ginger (2ml)
  • mixing and baking instructions

    Finely shred 1 large carrot. Add the apple sauce, honey and ginger. Blend well. Add the rolled oats. Add the flour, cup at a time. Dough should be quite stiff. If it is too soft; add a bit of flour. If dough is too stiff, add a bit more apple sauce. On floured board, pat out to about 1/4" thick. Cut out with small cookie cutters. Place on ungreased cookie sheet. Brush to tops with milk. Bake at 325 degrees for 50 minutes. Turn the oven off, but leave the cookies inside to get crunchy. I just leave them in till the oven is cool.