These Carrot Jacks are nutritious, quick and easy to make and are a good for picnics, lunch or a snack.
Carrots are loaded with beta-carotene, an antioxidant which can be converted to vitamin A in the liver. This in turn is good for our eyesight as well as our immune systems and for helping many body organs function correctly.
Carrots are also rich in calcium, magnesium and phosphorus, which are good for the nervous system and help to promote strong bones and teeth, as well as healthy skin. We usually eat them raw, but its nice to occasionally mix things up a bit and use them in these Jacks.
- 200g grated carrot
- 60g Manchego cheese
- 60g oat flour (I have also used buckwheat)
- 2 eggs
- Preheat the oven to 180C.
- Cook the grated carrot in half a cup of water for a few minutes to soften and then strain off the water.
- Mix all ingredients together – it will be a bit of a squishy mixture!
- Spoon out into rounds on a baking sheet.
- Bake for 15 minutes.