Carrot bags without gluten, milk and eggs
Carrot bags suitable for everyone, even with lactose, gluten or egg intolerance.
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- 250 g carrots
- 350 g Cake mix Liana
- 250 g vegetable fat
Next we need
- 250 g plum jam
- Liana rice flour for sprinkling
- Powdered xylitol (birch sugar) for sprinkling
- Finely grate the carrot, mix with cake mix and room temperature fat. We make a compact dough, which we wrap in foil and leave to rest in the refrigerator for about an hour.
- Divide the dough on a floured work surface into 3 parts, from which we roll out a sheet. Cut out circles with a pie cutter. Fill each one with jam and press the edges so that the jam does not leak.
- Place on a tray lined with baking paper and bake at 200°C for 15 minutes.
- Sprinkle with powdered birch sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g carrots
- 350 g Cake mix Liana
- 250 g vegetable fat
Next we need
- 250 g plum jam
- Liana rice flour for sprinkling
- Powdered xylitol (birch sugar) for sprinkling
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