| 10 | 35 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 12 |
| 3/4 cup | Water |
| 1 cup | Carrot pulp |
| 2/3 cup | Vegetable oil |
| 2/3 cup | Honey |
| 1 medium | Egg |
| 2 cup | Wheat flour, whole wheat |
| 2 tsp | Baking powder |
| 1/2 tsp | Sea Salt (optional) |
| 1 tsp | Vanilla extract, pure |
| 1/2 tsp | Lemon extract |
Add the water to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching.
Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and if desired, the sea salt. Add the vanilla and lemon extracts, stir, and spoon the dough out onto a greased cookie sheet. Bake 12 to 15 minutes in a pre-heated 400 degrees Fahrenheit oven.
Enjoy!
| Grain | 1.0 |
| Vegetables | 0.2 |
