This has similarly delicious flavours to my carrot cake muesli, but comes in perfect bite-size morning snack or afternoon tea size. So easy to whip up, and no hard to find ingredients. They are really inexpensive, delicious, and perfect for tea fans because of the sublimely juicy Earl Grey infused raisins. They really make all the difference, so I strongly recommend this step. If you hate Earl Grey, soak ya’ raisins in boiling water anyway as this stops them getting burnt and gross. I really recommend this one for anybody trying find affordable vegan snacks, and who doesn’t like to spend too long in the kitchen
Ready in half an hour
Makes around 8-10
- 1 Earl Grey tea bag
- 3 tbsp. raisins or sultanas
- 100g oats
- 2 ripe bananas
- 2 small carrots, grated
- 1-2 tbsp. honey, agave, or other sweetener (to taste)
- 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- A small handful of walnuts and/or pumpkin seeds(optional)
- Put the raisins in a mug and just cover them with some boiling water from the kettle. Leave for 10-15 minutes.
- Set the oven to gas mark 5.
- In the meantime, mash your banana in a big mixing bowl with the cinnamon, ginger and honey. Grate the carrot and add that in too. Pour in the oats, and nuts if using.
- Give it all a good mix until it forms a thick, vaguely shape-able dough. You can add in a few more oats if you need. Remove the raisins from the tea with a spoon and add to the cookie dough, giving it all one last mix. Taste this mixture- (it is so yummy!).
- Lightly oil a baking tray with whatever oil you have, and shape the dough into cookies (they are good if you make them quite chunky). Place on the tray, and bake for 15 minutes until slightly browned.
- Remove from the tray sooner rather than later to make life easier, and enjoy fresh and warm, or cold whenever you like.