Carrot Cake Cookies
These chewy carrot cake cookies are a great way to use up carrots that may have gone a bit limp in your vege drawer.
Crunchy Fruit and Oat Crumble
Crumbles are fantastic for a cosy warm pudding. This version uses up all sorts of odds and ends.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2-3 slices bread, crumbled (stale is fine) or 1 cup of bread crusts, chopped into small chunks
- 50g rolled oats (or muesli or other cereal)
- 1 tablespoon sunflower seeds (or sliced almonds)
- 400g fruit (e.g. apples, feijoas, peaches, berries)
- 100ml fruit juice (we used apple juice)
- 2 tablespoons runny honey
Method
- Preheat the oven to 180ºC
- Add crumbled bread, oats and seeds to a bowl and mix well.
- Chop the unpeeled, cored fruit and put in an ovenproof dish with the fruit juice.
- Sprinkle the crumble mixture on top then drizzle with honey
- Bake for 15-20 minutes until golden brown.
- Serve immediately with a little Greek yoghurt, custard or cream.