Instructions:
1. Preheat the oven:
Preheat your oven to 180 °C (350 °F) and line a baking tray with parchment paper.
2. Mix dry ingredients:
In a large bowl, combine oats, sunflower seeds, sesame seeds, walnuts, cinnamon, and nutmeg. Stir well.
3. Prepare wet ingredients:
In a separate bowl, whisk the egg. Add melted butter, honey (adjust to desired sweetness), and raisins. Mix thoroughly.
4. Add the carrots:
Fold the grated carrots into the wet mixture.
5. Combine wet and dry ingredients:
Gradually add the dry mixture to the wet ingredients while stirring, until a cohesive dough forms.
6. Shape the cookies:
Scoop the dough using a tablespoon, shape into cookies, and place them on the prepared tray. Leave some space between each cookie. Press a few pumpkin seeds on top for decoration.
7. Bake:
Bake in the preheated oven for 15–20 minutes, or until the edges are golden brown.
8. Cool and serve:
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serving Suggestions:
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Enjoy with a glass of cold milk or your favorite plant-based alternative.
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Pair with tea or coffee for a delicious afternoon snack.
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Serve with yogurt or cottage cheese for a healthy breakfast.
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Pack in lunchboxes as a nourishing treat.
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Crumble over ice cream or Greek yogurt for extra texture.
Cooking Tips:
see continuation on next page
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