12 Serves
30 Mins
Preheat your oven to 175°C and prepare a baking tray with parchment paper or a light coating of oil.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
115 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
313 mg / 4,700 mgSodium
310 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
4 g / 28 gSugar
25 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, whisk together the all-purpose flour, muesli, baking powder, salt, ground ginger, cinnamon, nutmeg, anise seeds, and raisins.
In a separate bowl, use a hand mixer to beat the egg and cooking oil until well combined, then stir in the honey.
Gradually fold the dry ingredient mixture into the wet ingredients, then stir in the grated ginger, chopped apple, grated carrot, and walnuts until the dough is uniform.
Scoop rounded tablespoons of dough onto the prepared baking tray, pressing each down slightly with a fork to flatten.
Bake for 15 minutes, then remove from the oven and allow the cookies to cool on the tray for 4 minutes before transferring them to a serving plate.
5
g25
g2
g
