Healthy Carrot Pastry
This healthy carrot pastry is a modified version of a traditional carrot pastry filled with plum jam. Thanks to the added chickpea flour, it contains more protein and fiber. Furthermore, it contains neither sugar nor hydrogenated fat.
- 2 ripe bananas
- 5 Tbsp applesauce
- 250g (8.8oz) chickpea flour
- 320g (11.3oz) whole-wheat flour
- 1 baking powder
- 2 Tbsp melted coconut oil
- 50g (1.7oz) dried plums
- 4 dates
- 3 Tbsp water
- 250g (8.8oz) carrots
For the jam
Prepare the jam first. Place plums, dates, and water into a small pot and let boil. Stir and press with a fork, occasionally, to let the ingredients form into a jam. When the mixture is smooth and half-firm, put the jam away and let it cool.
In a blender, blend together carrots, bananas, applesauce, and coconut oil until smooth. Pour the mixture into a bowl, add chickpea flour, whole-wheat flour, and baking powder, and form a dough. If the dough is too soft and sticky, add a bit of whole-wheat flour.
When the dough is done, roll it into thin pieces, cut into squares, and put ½ a teaspoon of jam in the middle of each piece. Fold each square to create a triangle and crimp the edges with a fork.
Place carrot pastry onto a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius (350 °F) for about 25 to 33 minutes (it depends on the pastry size and the oven). If you overbake the pastry, it’s going to be stiffer. Test it after 20 minutes by using a skewer. If it comes out clean, with no streaks of dough, the pastry is done.
Warm the pastry before eating.