Nut-free Carrot Cake Cookies

Last week was Allergy Awareness Week and as someone with a nut allergy I can tell you it doesn't half make life complicated at times. Especially when food producers cover their backs by stating "may contain nuts" on pretty much everything from pasta to fruit juices. Common sense is key. Despite one trip to A&E a couple of years ago (looking like the Rugby ace Martin Johnson, according to my lovely husband!) I believe my allergy to be relatively mild. My frustration is that I was not always allergic to nuts so I know how wonderful they are - i miss Bakewell tarts, dry-roasted Peanuts and the fiddly process of de-shelling Pistachios. But alas I can only dream. 

I'm on a constant journey trying to create nut-free sweet treats that really hit the spot. Seeds are a great nut-replacement and there's such a massive selection to try. These cookies are not only nut-free but also dairy-free and very low on sugar. As a result they work out at only 60 calories per cookie and the contents are great to give you an energy boost. 

To make 12 small Carrot Cake Cookies you will need:

1 Carrot, finely grated

1 over-ripe Banana, mashed
2 tbsp desiccated Coconut

3½ tbsp Organic Wholegrain Spelt Flour

2 tbsp golden granulated unrefined sugar

½ tsp ground Cinnamon

½ tsp freshly grated Nutmeg

1 tbsp Agave syrup

1 tsp Chia seeds

2 tsp Sunflower seeds

1 tsp Poppy seeds

1½ tsp Pumpkin seeds

1½ tsp Raw Cacao Nibs

The banana is a great binder and allows for the avoidance of egg-replacer, which I try not to use too often. I opt to keep my ingredients natural, organic and fair-trade wherever possible.

Set your oven to 180°c. In a large bowl mix together the carrot, banana, coconut, sugar, cinnamon, nutmeg and agave then mix together well. Add the seeds, cacao nibs and spelt then combine well ensuring all of the ingredients are well distributed. Each bite should have a good range of seeds and nibs for crunch. The mixture should not be too wet or sticky so add more flour if you need to.

Using a teaspoon scoop up a little of the mixture and roll gently into a ball in the palm of your hand. Lay the balls around an inch apart on a sheet of greaseproof baking paper on a baking tray. When you've laid them all out take a fork and gently press them down flat.

Bake in the oven for 20-25 minutes until the cookies are well browned. 

Unlike conventional cookies I would definitely suggest that you allow them to cool fully before tucking in. They are all the crunchier and chewier for it. 

The combination of seeds with the bitter hint of cacao are a lovely replacement for the walnut flavours in traditional carrot cake. The banana keeps them moist and soft in the middle but is not overpoweringly banana-flavoured. And the shredded carrot is delicious with the hints of cinnamon and nutmeg throughout. Lush!

You can store the cookies for 3-4 days in an airtight container but they are definitely tastiest in their first 24 hours. They are also perfect for making cookie sandwiches with dairy-free ice cream or cheesecake-style vegan cream cheese.

Enjoy!

Carrot & Chickpea Tagine

I love a good tagine but in the past have counted on meat juices to carry the other flavours into umami. My first attempt at making a wholly veggie tagine was a learning curve and the result was something delicious and wonderful. Moroccan flavours are spicy, zesty and fresh making this dish an absolute treat. Each mouthful brings together different flavour combinations and really surprised me. Using a tagine makes for moist and tasty grub which is slow cooked for maximum flavour. If you don't have a tagine you can use a casserole dish but I would shorten the cooking time by around 20 minutes. 

To serve 2, you will need:

1 x 400g tin of chickpeas, drained & rinsed

4 medium-sized carrots

​3 whole garlic cloves, bruised 

6-8 firm green olives

1 cinnamon stick

1 preserved lemon

2 tbsp extra virgin olive oil

1 large red chilli, sliced

1 tsp black mustard seeds

1 tsp coriander seeds

½ tsp smoked paprika

1 tbsp sea salt flakes

Approx. 10 black peppercorns

300ml water

Large handful of coriander, roughly chopped

Firstly set your oven to 170c to preheat. Slice the carrots and throw them into a large bowl. Add to this the chickpeas, garlic cloves, preserved lemon, cinnamon stick, olives, extra virgin olive oil and red chilli - I like to keep the seeds in for a little extra heat but by all means remove them if you have a low tolerance to chilli. Crush the black mustard seeds, coriander seeds, smoked paprika, sea salt flakes and black peppercorns in a pestle and mortar then add to the bowl.

Mix this all together well ensuring that the carrots and chickpeas are coated fully in the seasoning. Add this to the tagine then pour in the water to almost cover the other ingredients. Cook at 170c for 2 hours. Remove from the oven a couple of times during cooking to mix and check liquid levels - if at any point you feel that the mixture is becoming dry then add a splash more water. This is most likely if you are using a casserole dish so keep a closer eye on it if you wish. After 2 hours increase the oven heat to 210c for a final 30 minutes. If your tagine hasn't reached the right consistency just pop the lid off and back in the oven to thicken it up slightly. Once fully cooked remove the cinnamon stick and mix in most of the chopped coriander. Serve immediately with a dollop of soured cream (or dairy-free equivalent), more coriander and a toasted pitta.

There are so many flavour highlights; the warm soft garlic spilling out of the clove, the fruitiness of the olives which have given so much of themselves to the dish, the zest of the preserved lemon, the aromatic coriander, the light chilli-tingle on your tongue. And best of all, the carrots and chickpeas have absorbed it all. Lush!