200°C · 10-15 minAllergens
Lactose
Ei
Noten
Sulfiet
MosterdVegetable Cookies
Vegetables hidden in a cookie, yes this is how you get children to enjoy a healthy vegetable meal :) I make these cookies with finely chopped courgette and carrot, using almond flour to keep them gluten-free. The Parmesan cheese and fresh herbs add a lot of flavour. Serve with oven-baked potatoes and a refreshing coleslaw.
Courgette, carrot, white cabbage, spring onion, potato, lemon, Jonagold apple, fresh dill, mint, parsley, almond flour, raisins, mature cheese, pasteurised free-range egg, mango chutney (mango, sugar, cider vinegar, garlic, ginger, chilli, salt), extra virgin olive oil, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Remove the vegetable cookies with baking paper from the dish. Heat the potatoes loosely covered for 2-3 minutes. Heat the cookies on the baking paper uncovered for the last 30 seconds to 1 minute. Serve with the coleslaw (cold).
Oven — 200°C, 10-15 minMarleen's choice
Remove the vegetable cookies with baking paper from the dish. Heat the potatoes covered with aluminium foil or an ovenproof plate for 5-10 minutes (1 person) up to 15 minutes (2 or more persons). Heat the cookies on the baking paper uncovered for 1-2 minutes. Serve with the coleslaw (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.